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No-Churn Margarita Ice Cream

by . Featured in NIGELLA EXPRESS
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Introduction

This is a cinch to make, and easy-easy-easy to eat. If you want to serve it in glasses with rims dipped in sugar and salt, by all means do. But it is so good that, even as someone who is not a committed ice cream eater and no kind of drinker, I find I can spoon it straight into my mouth from the container it's chilled in.

This is a cinch to make, and easy-easy-easy to eat. If you want to serve it in glasses with rims dipped in sugar and salt, by all means do. But it is so good that, even as someone who is not a committed ice cream eater and no kind of drinker, I find I can spoon it straight into my mouth from the container it's chilled in.

No-Churn Margarita Ice Cream
Photo by Lis Parsons

Ingredients

Serves: 6

Metric Cups
  • 125 millilitres lime juice
  • 2 tablespoons tequila
  • 3 tablespoons cointreau (or triple sec)
  • 150 grams icing sugar (or powdered sugar)
  • 500 millilitres double cream
  • ½ cup lime juice
  • 2 tablespoons tequila
  • 3 tablespoons cointreau (or triple sec)
  • 1¼ cups confectioners' sugar (or powdered sugar)
  • 2 cups heavy cream

Method

  1. Pour the lime juice, tequila and cointreau (or triple sec) into a bowl and stir in the sugar to dissolve.
  2. Add the cream and then softly whip until thick and smooth but not stiff.
  3. Spoon this into an airtight container to freeze overnight. This ice cream does not need ripening (softening before serving), as it will not freeze too hard and melts speedily and voluptuously.
  1. Pour the lime juice, tequila and cointreau (or triple sec) into a bowl and stir in the sugar to dissolve.
  2. Add the cream and then softly whip until thick and smooth but not stiff.
  3. Spoon this into an airtight container to freeze overnight. This ice cream does not need ripening (softening before serving), as it will not freeze too hard and melts speedily and voluptuously.

Tell us what you think

What 12 Others have said

  • I swapped the Tequila for Cachaca and had the most wonderful Caipirinha-dream-cream ever!

    Posted by LindiPindi on 11th November 2015
  • Truly scrumptious. I'm now going to make all the others!

    Posted by Flash690 on 31st July 2014
  • This is hands-down the most popular dessert I've ever made. I usually stick a dried red chili pepper into the ice-cream for everyone, it looks spectacular and some have munched on theirs as well for a complimentary taste to the heavy cream. A total winner.

    Posted by Hoptoit on 12th July 2014
  • This really is the easiest ice-cream in the world to make and tastes the best too. Made it for my sister's Birthday BBQ last year and am making it again for this weekend upon request from our friends. So delicious - would urge you to make it NOW! Thanks Nigella

    Posted by molliemo on 1st July 2014
  • MUY BUENO: Easy to make and yes, even easier to devour!! I skip rimming glass with salt but sprinkle ice cream with a delightful mixture of lime zest & sea salt just prior to serving in mini margarita glasses (make when preparing ice cream to allow flavors to meld) . . . amazing!!

    Posted by dbhampton on 14th June 2014
  • A friend of mine served this one night and substituted the Cointreau for lemoncello... I've always done it that way and it's gorgeous with the lime zest. Trying this on the weekend with lemon macaroons I hope it adds some crunch and makes it a full dessert. It's always a dinner table pleaser and so impressive despite it being so easy.

    Posted by Taitin on 3rd March 2014
  • I love this recipe! I've made it a few times and every person who tries it adores this ice cream! So easy to make and eat ... One of my favourite treats!

    Posted by StacyZelazo on 4th December 2014
  • I started making this ages ago as an ice cream when I had some Margarita cream left over from a party and froze it on the off chance that it would make a good ice cream. Great that Nigella did the same.

    Posted by travelqueen on 30th August 2013
  • This is a must for dinner parties, people are always impressed you make your own even though it is so easy. I use green curacao for a richer colour too and grate chili chocolate on top.

    Posted by amateurchef on 24th March 2013
  • Thank you, Nigella. I have made this on several occasions, adapting for different cocktail recipes and it works every time. Just have to warn my guests about the alcohol. Don't want anyone done for drink driving!

    Posted by ScouseTammie on 28th December 2012
  • This is fantastic. For such a simple recipe it has such a range of flavours, a wonderful texture and serves easily. I am never buying ice cream again.

    Posted by Milky Bar Kid on 28th March 2012
  • This recipe is not only super easy to make but is always incredibly popular with my dinner party guests. I always lean a little heavier on the alcohol content as I find it makes it even softer, and of course adds an extra boozy kick. Try and use the very best ingredients you can find, unwaxed citrus fruits, Patron Reposado Tequilla adds a lovely subtle vanilla finish, although it is quite expensive. This has to be one of my favourite of Nigella's recipes and is not just as one may think a "Summer Recipe" but one that can be enjoyed at any time of year.

    Posted by ShakenNotStirred on 25th December 2012
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