Celebrate the arrival of warmer summer days with a batch of boozy Margarita Ice Cream. It’s 5 o’clock somewhere!
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While I might not crave a margarita in the middle of the winter, I can say with 100% certainty that I still crave ice cream on those cold days. Who else is with me here? I might change up the flavors and go with pumpkin ice cream (Autumn) or peppermint ice cream (holidays) or chocolate stout ice cream (St. Patrick’s Day)…but ice cream is a year-round dessert in our house!
Margarita Ice Cream
Today, we’re adding a new holiday + ice cream pairing: Margarita Ice Cream. While I think this ice cream would be delicious on any summer day, it’s particularly appropriate for Cinco de Mayo. Speaking of Cinco de Mayo, did you realize that the holiday is actually more popular in the United States than in Mexico? The holiday seems to really have taken off in the 1980’s thanks to advertising campaigns from beer and wine companies.
Regardless of the origins, Cinco de Mayo is a wildly popular holiday. Let’s add to the festivities with a bowl (or margarita glass) of this boozy Margarita Ice Cream! This ice cream does include alcohol, so it’s an adult-only dessert. It’s delicious, but do respect the fact that it includes tequila and triple sec.
For some reason that I can’t explain, this Margarita Ice Cream tastes like margarita cheesecake. I posted this Mini Margarita Cheesecakes recipe last year…and this tastes like the ice cream version of that dessert. Here’s the thing – there’s no cream cheese in this ice cream. So why does it taste like cheesecake? My guess (and it’s a complete guess) is it has something to do with the combination of egg yolks and sweetened condensed milk.
I normally use sugar (sometimes combined with maple syrup) to sweeten my ice cream mixture, but I’d heard that sweetened condensed milk is a good substitute for sugar. I have to say that it worked well – even though the ice cream has a noticeable cheesecake flavor. Who knows? I’ll have to try the sweetened condensed milk in another ice cream recipe soon. Maybe we’ve accidentally stumbled on a way to make various flavors of cheesecake ice cream.
This Margarita Ice Cream will be a huge hit with friends and family. The unofficial start of summer might be Memorial Day, but let’s get a head start on the warmer summer days. Let’s whip up a batch of this fun ice cream and soak in the early summer sun! Cheers, friends!
Did you make this Margarita Ice Cream at home? Do you think it has a noticeable cheesecake flavor? Leave a comment, or snap a photo and tag me on Instagram (@Spicedblog)!
Margarita Ice Cream
- Place the milk in a medium saucepan. Heat over medium-low until it just begins to simmer.
- While the milk is heating, whisk together the salt, sweetened condensed milk and egg yolks in a medium heat-proof bowl. Gradually pour the hot milk into the egg yolk mixture; whisking vigorously the entire time.
- Return the mixture to the saucepan and cook over medium-low heat, stirring constantly, until the mixture thickens noticeably and coats a wooden spoon. (~5-6 minutes) (Note: Do not let the mixture boil.)
- Remove mixture from heat and add the heavy cream, tequila, triple sec and lime juice; stir until well combined. Pour the mixture through a fine-mesh strainer into a clean container. Stir in the lime zest. Cover with plastic wrap, pressing the plastic directly onto the surface of the mixture, and refrigerate overnight.
- Pour the ice cream mixture into an ice cream maker and freeze according to the manufacturer's directions.
- (Optional) If you desire a harder ice cream, transfer the finished ice cream into the freezer for a couple of hours. Due to the alcohol, this ice cream won’t get super hard, but it will firm up after a couple of hours in the freezer.
Looking for more tasty homemade ice cream recipes? Check out these other favorites, too: