This no-churn Margarita Ice Cream is the ultimate summer treat! Tangy, creamy, and infused with lime and tequila, this recipe is a wonderful twist on a classic cocktail. Whip it up in no time for a refreshing, sweet escape on a hot day!
With a glass of this margarita ice cream, every hour is a happy hour!
Whether you’re serving it up at your next fiesta or just treating yourself to a little taste of paradise, one thing’s for sure – you’re in for a treat! Cheers to that!
‼️ This ice cream should not be served to underage children. It's an adults-only frozen dessert! More for us, right?
🍦Why you'll love this Margarita Ice Cream
- Homemade ice cream is ridiculously easy to make, and this tequila-infused ice cream is way too easy to eat.
- No fancy ice cream maker is required – just a few simple ingredients and a little bit of patience.
- It’s versatile! You can customize the flavors to suit your taste buds and get as creative as you like.
Whether you're indulging in a decadent slice of rum coconut banana cake or savoring a scoop of Italian rum and raisin gelato, one thing's for sure – boozy desserts are always a good idea!
Serve this melt-in-your-mouth creamy margarita to your Cinco de Mayo party guests. A great finish (or a beginning) to a great event! 😉
🛒 Ingredients and Notes
🥃 Tequila - to give it that signature Margarita kick. You can experiment with different types of tequila for unique flavor profiles (*see "Variations" below).
🍋 Lime juice: For that zesty citrus punch. Also, add lime zest for an extra pop of flavor and color! You can use Key limes or regular limes.
🥛 Condensed milk and whipped cream: for a creamy, dreamy texture despite the absence of an ice cream maker.
🍹 Triple Sec: This secret ingredient in many cocktails adds a tangy taste of orange peel. You can substitute with another good-quality orange liqueur like Grand Marnier or Cointreau.
🧂 Sugar or salt (optional): to rim a glass for visual appeal.
🍹🍦 Making Margarita ice cream from scratch
Step 1
Pour the sweetened condensed milk, heavy cream, lime juice, triple sec, and tequila into a large bowl.
💡 Top tip
When making homemade Margarita ice cream, make sure to balance the amount of alcohol. If you add too much, it will inhibit proper freezing and result in a softer texture. Start with a recommended (moderate) amount and adjust to taste accordingly.
Step 2
With an electric mixer, whip the ingredients until thick and smooth but not too stiff.
Step 3
Scrape into an airtight container and freeze for at least four hours or overnight.
🍽️ Serving Suggestions
For the ultimate showcase, serve margarita ice cream in rimmed margarita glasses or scoop it into a bowl and call it a day.
Take it to the next level: serve it sandwiched between two buttery cookies or layered into a trifle with chunks of fresh fruit.
You could make popsicles or ice pops. We also love to make a float over lemon-lime soda.
👉 Variations
- Try different types of tequila: mezcal for the smoky notes or reposado for its smoothness.
- You can add a splash of orange liqueur.
- Toss in some chopped mint leaves for a refreshing twist.
- Rim the glass with tajin (chili lime seasoning) or chili powder. Not a fan of spice? Try cocoa powder instead.
❓ Frequently Asked Questions
Your margarita ice cream is soft because alcohol has a lower freezing point than water, so it helps prevent ice crystals from forming. The result: a velvety-smooth texture that is scoopable even when frozen. The more alcohol you add, the softer the ice cream.
Rub the glass rim with a lime wedge, then dip it in salt or sugar.
Yes! For virgin margarita ice cream, use this tequila alternative and replace triple sec with orange juice.
🍨 More no-churn ice cream recipes
🧡 LIKED THIS RECIPE? Leave a ⭐⭐⭐⭐⭐ rating and/or a review in the comments section. 😋 HUNGRY FOR MORE? Subscribe to my Newsletter and follow along on Facebook, Pinterest, and Instagram for the latest updates.
📖 Recipe
No-Churn Margarita Ice Cream Recipe
EQUIPMENT
- Electric Mixer or a whisk
- Loaf pan or an airthight container
Ingredients
- ¾ cup sweetened condensed milk
- 2 cups heavy cream
- ⅓ cup lime juice
- 3 tablespoons triple sec
- 2 tablespoons tequila
- Lime zest, for garnish
- sugar or salt, to rim a glass (optional)
Instructions
- 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.
Nutrition
Update Notes: This recipe was originally published in July 2014 and updated in April 2024 with new photos and recipe tips.
Jennifer Lucas says
Just took a taste ! So good . I did a little more tequila:)
Jas says
Thank you! I like more tequila too, but alcohol doesn't freeze, so the more you add, the softer your ice cream will be. 🙂
P~ says
That is RIGHT up my alley! It looks amazing! P~
Jas says
Glad you like it! Thanks for stopping in 🙂
Meg says
You just made my summer. Pinned!
Jas says
Well, you're welcome! LOL. So happy you like it, Meg. Thank you!