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Tequila Lime Ice Cream

A refreshingly light and zesty ice cream
Prep Time15 mins
Cook Time30 mins
Total Time45 mins
Course: Dessert
Cuisine: British
Servings: 4 servings
Calories: 536kcal


  • 400 ml coconut milk
  • 200 ml double cream
  • 150 g caster sugar
  • grated zest of 2 limes
  • 60 ml lime juice about 2 limes
  • 2 tablespoons white tequila


  • Pour the coconut milk, cream, sugar and lime zest into a medium sized saucepan then slowly heat. Stir occasionally until the sugar has dissolved and bring the mixture just below boiling point.
  • Remove from the heat then stir in the lime juice. Pour into a bowl, cover and place in the fridge to cool overnight.
  • The next day pour the creamy mixture into an ice cream maker and churn for 15 minutes.
  • Pour in the tequila whilst the ice cream is still moving and then continue churning for another 15 minutes until it thickens and becomes the consistency of very soft serve.
  • Decant the ice cream into a freezer container and put in the freezer to set completely overnight.


  • Original recipe adapted from Veerle de Pooter - Kitchenaid: The Cookbook
  • Yield 1 pint


Calories: 536kcal | Carbohydrates: 43g | Protein: 3g | Fat: 40g | Saturated Fat: 30g | Cholesterol: 69mg | Sodium: 33mg | Potassium: 275mg | Sugar: 38g | Vitamin A: 735IU | Vitamin C: 5.8mg | Calcium: 50mg | Iron: 3.3mg