No Churn Margarita Ice Cream

Ingredients

• 1 can (397 g (14 oz))sweetened condensed milk
• 60 ml (1/4 cup)fresh lime juice
• 15 ml (1 tablespoon)Cointreau or another orange-flavoured liqueur
• 15 ml (1 tablespoon)tequila
• 1/8 teaspoonfine sea salt
• 473 ml (2 cups)double cream
• as neededregular-size or mini foil muffin cases
• as neededdark chocolate, melted (or candy melts)
• as neededwhite chocolate, melted
• to tastefinishing salt, such as Maldon

Instructions

1. 1

   Mix the base

   Pour the sweetened condensed milk into a large bowl, scraping the tin clean with a rubber spatula.

2. 2

   Add the flavourings

   Add the lime juice, liqueur, tequila and fine sea salt. Stir with the spatula until the mixture is smooth and evenly combined.

3. 3

   Whip the cream

   In a large mixer bowl, beat the cream until it forms just-stiff peaks. Stop before it is over-whipped, or it may turn buttery.

4. 4

   Fold the mixtures

   Stir about 1 cup of the whipped cream into the condensed milk mixture to loosen it. Fold in the remaining cream until fully incorporated.

5. 5

   Freeze the ice cream

   Pour the mixture into a loaf pan, cover with plastic wrap and freeze for 6 hours or overnight.

6. 6

   Make chocolate cups

   Meanwhile, coat the foil muffin cases with a thin layer of melted dark chocolate and chill them in the refrigerator.

7. 7

   Fill the cups

   Once the ice cream is ready, fill the chocolate cups, leaving a little space at the top. Smooth the surface.

8. 8

   Seal with chocolate

   Pour more melted dark chocolate over the top of each cup and smooth it to seal.

9. 9

   Finish and salt

   Drizzle with melted white chocolate and immediately scatter over the finishing salt.

10. 10

    Keep frozen

    Store the finished ice cream cups in the freezer until you are ready to serve them.

What is margarita ice cream?

This is a frozen dessert inspired by the margarita, with lime, tequila and orange liqueur mixed into a sweet, creamy base. The chocolate shell turns it into a small, hand-held treat rather than a scoop served in a bowl.

The no-churn method relies on whipped cream for an airy texture and condensed milk for sweetness and body. That makes this version practical to prepare without an ice-cream machine.

Nutrition and macros by portion

The nutrition label shows one serving as written: 299 calories, 5g protein, 24g carbs, 21g fat.

The condensed milk supplies most of the carbohydrates, while the cream and chocolate contribute much of the fat. The cream and condensed milk also provide some protein, with smaller amounts from the chocolate. Serve a cup with fresh fruit to add a lighter, contrasting accompaniment.

The citrus and spirits

Lime juice: fresh juice gives the base its bright, tangy flavour. Stir it thoroughly into the condensed milk so the citrus is distributed before adding the cream.

Liqueur and tequila: Cointreau or another orange-flavoured liqueur brings a rounded citrus note alongside the tequila. Measure both carefully so their flavour complements, rather than overwhelms, the creamy base.

Whipping and folding

Stiff peaks: beat the cream until it holds its shape when the whisk is lifted, then stop. Cream that is beaten for too long can become grainy and start turning into butter.

Gentle folding: first mix about a cup of cream into the condensed milk base to make it easier to combine. Fold in the rest with a spatula, turning the mixture until no obvious streaks remain.

Freezing for the right texture

Freeze time: the loaf-pan mixture needs at least 6 hours, or it can be left overnight, before it is ready to fill the chocolate cups. Plan ahead, as the short preparation time does not include this freeze.

Doneness cue: the ice cream should be firm enough to scoop or spoon into the cases and smooth across the top. If it is still soft, give it more time in the freezer before assembling.

Building the chocolate cups

Chocolate coating: spread a thin, even layer of melted dark chocolate inside the foil cases, then chill them in the refrigerator. A thin coat makes the shell crisp without taking over the filling.

Sealed tops: leave a little room above the ice cream so the extra chocolate can cover it. Add the white-chocolate drizzle and finishing salt straight away, while the top is still receptive.

Serving and timing

Make-ahead planning: prepare the ice cream base first and allow the full freezing time before making the cups. Once assembled, keep the treats in the freezer until serving.

Serving idea: offer one as a small dessert after a meal, or serve alongside fresh berries or sliced fruit for a contrast to the rich chocolate and cream.

Recipe notes & tips

• Scrape the condensed milk tin thoroughly so the full measured amount goes into the mixture.
• Use freshly squeezed lime juice for a clear, bright citrus flavour.
• Stop whipping as soon as the cream reaches just-stiff peaks.
• Fold with a spatula rather than beating the cream into the base.
• Chill the chocolate-lined cases before filling them.
• Sprinkle on the finishing salt immediately after the white chocolate drizzle.

Variations

• Mini portions: use mini foil cases for smaller individual treats.
• Orange liqueur: choose another orange-flavoured liqueur in place of Cointreau.
• Chocolate coating: use candy melts instead of dark chocolate for the cups.
• Extra lime: add a little finely grated lime zest for a more pronounced citrus aroma.
• Salt finish: use a small pinch of flaky finishing salt on each cup.

Common mistakes to avoid

• Over-whipping the cream: stop at just-stiff peaks to avoid a buttery texture.
• Rough folding: fold gently so the whipped cream stays light and the base combines evenly.
• Thin chocolate patches: coat the cases evenly so the filling is held in a continuous shell.
• Filling before the base is firm: wait until the ice cream is ready to scoop and smooth.
• Overfilling the cases: leave room for the chocolate seal on top.
• Delaying the salt: scatter it on straight after the white chocolate so it adheres.

How to store

Keep the finished cups covered in the freezer until serving. The recipe gives no specific storage duration; for the best texture, enjoy them while the chocolate shell is crisp and the ice cream is well frozen. Serve straight from the freezer.

Frequently asked questions