one green planet
one green planet

Summer is the perfect time to get creative in the kitchen with cool, refreshing eats. Even if turning on the oven is the last thing you want to do in a heatwave, you don't have to go without dessert. The ice cream maker is an incredibly useful kitchen tool in the summer for churning out a vast array of frozen desserts without breaking a sweat. Skip the usual chocolate and vanilla this time and opt for an unforgettable treat: margarita ice cream! This drink-inspired dessert is served in a salt rimmed glass and garnished with a slice of lime for the full sweet, salty, and tart experience of the cocktail. Since alcohol and salt are the two main ingredients in a margarita and also happen to melt ice cream, orange extract is used instead of triple sec so the tequila, flavor, and creaminess needn’t be diluted.

Margarita Ice Cream

$2.99
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Serves

1 pint

Ingredients

  • 1 15 oz can coconut milk
  • â…“ cup agave nectar
  • â…“ cup lime juice
  • 1 teaspoon lime zest
  • ¼ cup tequila
  • ¼ teaspoon orange extract
  • ¼ teaspoon salt

Preparation

  1. Combine all ingredients together in a bowl and mix thoroughly with a whisk (no heat necessary). Freeze in an ice cream maker according to manufacturer’s instructions.
  2. Chill your margarita or cocktail glasses before serving the ice cream. Slice a lime in half and rub on the rims of your serving glasses, then dip in a plate of salt. Place a scoop or two of ice cream in each glass and serve with a lime wedge.


About The Author

photourl

Kelly Peloza: Blogger, The Vegan Cookie Connoisseur

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Kelly Peloza is the author of the cookbook and blog, The Vegan Cookie Connoisseur, and the food blog Seitan Beats Your Meat, began her vegan baking career at age 16 and published her first book at 20. She believes in using accessible ingredients and making desserts as decadent as possible. When she’s not on the internet or in the kitchen, Kelly goes to school for photography in Milwaukee. She enjoys traveling, vegan food, and cute bunnies.

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