I love mojitos and I love ice cream – so what do you think we had to do, when we found out alcohol is a secret ingredient to making ultra creamy ice cream?
I know you’re also wondering: can you get drunk off boozy ice cream? Probably not, since ice cream with tons of alcohol wouldn’t be able to freeze at all. You’re more likely to get sick of the ice cream before you consume enough alcohol. And officially: liquor-infused ice cream is still considered a food as long as it contains less than 5% alcohol by volume.
So back to the drink at hand, the components of a mojito: lime, mint, and rum (and technically sugar, but that’s already in the ice cream base). Let’s talk quickly about how to infuse the main flavors so you can tweak the recipe to your preference.
- Mint can be an overpowering flavor, so you’ll definitely want to play with this one. Just a little too much mint flavor can push it tasting like toothpaste. Typically, we’ll steep it in the milk, but if you have extra time, you can also make mint infused rum instead.
- Lime is an acidic fruit, which is tricky to add to ice creams. We love just using lime zest to incorporate that lovely zinging floral note, without any of the sour. If you want some of that tartness, then include some lime juice; just remember that’s adding water to your ice cream, which will affect it’s texture. We also tried dehydrating lime peels, but found it wasn’t really worth the effort.
- The rum will depend on your preference for booziness, we recommend keeping it between 1-3.5 TBS of rum. The more booze you add, the stronger the flavor but it was also soften the texture softer and make it less creamy.
Mojito Ice Cream
- 5-10g Fresh Mint Leaves (most American grocery stores sell packets of 2/3 oz of mint in plastic shells, you can get 1-2 of these, you can also use 1-2 mint tea bags)
- Zest of 2 Limes
- 2 TBS rum (1oz)
- 1C Heavy Cream
- 1/2C Whole Milk
- 3/8C White Sugar
- 1 Pasteurized Eggs
- 1/4 tsp Kosher Salt
- Whynter Ice Cream Maker
- Large Mixing Bowl
- Small saucepan
- Freeze-safe container
How to Make Mojito Ice Cream
- Gently heat your cream and milk in a small pot until it’s just starting to steam. Toss in your mint leaves and lime zest (for ease, first place them in a tea sachet). Cover and allow it to steep for 10-15 minutes while still warm. Then transfer to the refrigerator and allow to cool steep over night, or until desired intensity of flavors.
- Once the mixture has thoroughly chilled, we recommend 1-2 hours, we can begin assembling the rest of the ice cream mixture.
- In a separate bowl, cream your sugar, salt and eggs.
- Pour in the rum and mix well.
- Remove the mint and zest satchel or strain the flavored milk and gently mix it in.
- Pour the mix into your ice cream maker and follow the instructions of your machine.
- Let it freeze for at least 4 hours.
Tools Used To Make This Dish*
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- Ice Cream machine
- Duxtop Portable Induction Cooktop
- Cuisinart Stainless Steel Pans
- Mixing Bowls
- Fat Rubber Spatulas
- Skinny Rubber Spatulas
Camera Gear List*
- Sony A7III
- Sony A7rIII
- Sony SEL2470GM Lens
- Sony SEL90M28G FE 90mm f/2.8-22
- Deity V-Mic D3
- Audio-Technica AT4040 Cardioid Condenser Microphone
- Blue Compass Premium Tube-Style Broadcast Boom Arm
- Sirui ET Series Tripod
- White Balance Card
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