This no-churn Margarita Ice Cream is the ultimate summer treat! Tangy, creamy, and infused with lime and tequila, this recipe is a sweet twist on a classic cocktail.
Pour the milk, cream, lime juice, triple sec, and tequila into a large bowl and whip with an electric mixer (or whisk) until soft peaks form. It should be thick and smooth but not too stiff.
Scrape into an airtight container and freeze for at least four to six hours (best overnight).
Scoop ice cream into glasses or bowls. Garnish with lime zest.
Notes
Don't add more tequila than recommended. It will inhibit proper freezing and result in a texture that is too soft.
Make sure not to overbeat the ingredients, as heavy cream may separate.
Serve ice cream in margarita glasses rimmed with sugar or salt if desired. Martini glasses work too.
You can rim the glass with tajin (chili lime seasoning) or chili powder. If you don't like it spicy, use cocoa powder.
Try different types of tequila: mezcal for the smoky notes or reposado for its smoothness.
Using non-alcoholic tequila makes it a virgin dessert. See the "Frequently Asked Questions" section above for details.
If using a loaf pan to freeze ice cream, wrap it tightly with a plastic wrap.
Please keep in mind that nutritional information is a rough estimate and can vary significantly based on the products used and serving size.
Storage:As with all ice creams, it’s best to keep it in an airtight container in the freezer.