Surprise-not a drink! Just look at the back of any tequila bottle if you want a drink recipe. Let’s start off by saying it’s necessary for this recipe to be spirited. If you don’t like alcohol in your recipes then I suggest you skip this one. The alcohol is necessary for the chemistry of this ice cream to turn out texturally soft and creamy (not hard as an icy rock like many no-churn recipes) and actually remind you of a real fresh margarita. I love science.
You will also notice I don’t give you measurements for the chocolate. It’s because this recipe makes over a quart of ice cream. You are not going to use it all unless you make like a gazillion chocolate cups. So go ahead and enjoy some of the ice cream on its own.
The point is to just make enough chocolate cups depending on how many people you would like to serve. Just roll with it and melt as much chocolate as you need. Use good chocolate, too.
In my first go around with this idea I actually froze the ice cream, scooped it into bonbons, froze again and then dipped in chocolate and then froze again before decorating. It’s a fussy process and who has time for fussy? I prefer the foil lined cups for ease and getting the whole thing done in one swoop. Enjoy and happy summer. Stay safe!
bonbons in green and orange are a bit fussy to make
1 (14 oz) can sweetened condensed milk ¼ cup fresh lime juice 1 tablespoon Cointreau or other orange flavor liqueur 1-tablespoon tequila 1/8-teaspoon fine sea salt 2 cups heavy cream foil muffin cup liners (regular size or mini) dark chocolate, melted (candy melts also work) white chocolate, melted finishing salt like maldon Pour sweetened condensed milk into a large bowl. (Scrape it all out of that can with a rubber spatula.) Add lime juice, liqueur, tequila and salt. Using the spatula, blend mixture until it is well mixed and smooth. In large mixer bowl, beat cream to just stiff peaks (do not over-mix or you will end up with butter). Stir about a cup of cream into condensed milk mixture to lighten it up. Fold in remaining cream until fully incorporated. Pour mixture into a loaf pan. Cover with plastic wrap and freeze for 6 hours or as long as overnight if you just want ice cream. Do not freeze, yet, if you want to use chocolate cups. Coat foil muffin cup liners with a thin layer of melted dark chocolate; chill in the refrigerator. When ice cream is ready fill chocolate cups leaving a small amount of room at the top. Smooth the top. Pour more melted chocolate over the top and smooth to seal. Drizzle with melted white chocolate and immediately sprinkle with finishing salt. Store in freezer until ready to serve. May be made days in advance. Cover and store leftover ice cream in freezer.No-Churn Margarita Ice Cream Cups
When I saw this on your Instagram, I was hoping you were going to post the recipe.
School ends this week. Can’t wait to be on vacation and try them.
My friend, Eric, was the incentive for me to share the recipe. I do hope you give it a try and feel free to change up the flavors. I am thinking coffee and a little kahlua might be pretty darn good. I think of you all the time ❤
Thank you. It’s been particularly rough lately. These made me think of teaching Aidan how to make us (adults) a mean margarita on our last Cinco de Mayo together. Lol
writing about me and William has essentially saved me….write about Aidan privately or if you ever want to write & share his story here you are always welcomed to do that, too