Mojito Ice Cream Sundae

Creamy and delicious lime & mint ice cream layered with yummy rum ice cream and lashings of lime sauce. Both ice creams are homemade and no churn! The perfect way to enjoy your favourite cocktail this summer

Mojito Ice Cream Sundae by Giraffes Can Bake - Homemade

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Do you ever feel like as you get older, time moves much faster? I’m not sure how that’s possible physics wise, but I’m pretty sure it’s true! Either way, I’m using it as an excuse as to why I’m so unorganised at the moment! May has only just started and it’s already passing me by way too quickly, I have a big pile of things to do that isn’t getting any shorter! At least I can now check off writing this post from the list… assuming I finish this, which I do! I have at least that much faith in myself. This is a recipe that shouldn’t have been made to wait either, so I formally apologise to both this Mojito Ice Cream Sundae and you guys! 

Mojito Ice Cream Sundae by Giraffes Can Bake - Homemade

 

As I’ve mentioned before, the lovely people at Kitchen Craft sent me some of their awesome CoolMovers range to test out and get us all in the mood for summer! I’ve proclaimed my love for ice cream many times on this blog but can you believe I never owned any sundae dishes?! What’s that all about! That made me extra excited to try out these really fun and colourful Acrylic Sundae Dishes and I just love them! They come in 4 gorgeous colours (watch out, the kids will be arguing over who gets which one!), but they’re also translucent so you can see your yummy creation which I find oddly satisfying! I also love that they’re a classic sundae shape, don’t get me wrong I’m all for fun and new designs – but there’s just something about the classic sundae dish shape that makes your sundae just that much more appetising! Just like the Pitcher and Hi-Ball Tumbler these look every bit as a attractive as a glass sundae dish, but because they’re made from acrylic there’s no risk of breakage in the hands of kids (or clumsy people, like me!). And, to make them even more family friendly, they’re dishwasher safe for a nice quick clean up (it’s a shame the same can’t be said about messy ice cream faces and fingers!). I genuinely love these sundae dishes and you can expect them to be featured along side many other yummy recipes in the future – I already have tonnes of ideas that these would be perfect for!

Mojito Ice Cream Sundae by Giraffes Can Bake - Homemade

But let’s not get ahead of ourselves, let’s talk about today’s sundae recipe – Mojito Ice Cream Sundae! I love turning my favourite cocktails into yummy treats you can eat – like these Margarita Cupcakes or these Mojito Cookies – it definitely needed to be done with ice cream! And does anything sound better than enjoying a Mojito Ice Cream Sundae on a nice sunny day in the garden? I made these on a very rainy and grey day and I can confirm that they’re just as delicious when it’s miserable out! 

Mojito Ice Cream Sundae by Giraffes Can Bake - Homemade

It’s made using two different homemade ice creams, neither of which need an ice cream machine yay! I love my ice cream machine but I always forget to put it in the freezer and I don’t like to wait – plus I adore my no churn recipe, it’s so creamy, easy to make and so customisable the possibilities are endless! The first flavour is rum, and I mean rum. There’s so much rum in this ice cream that my eyes watered on my first taste! You can, of course, reduce the amount of rum to suit your tastes but I wanted it nice and strong so you could really taste it alongside the zesty lime and mint ice cream. Which brings us to the other flavour, lime and mint, I love this ice cream all by itself – the tartness of the lime combined with the fresh mint is just an amazing combination and what makes a mojito so good! To flavour this ice cream I used a homemade lime and mint curd, which I was going to post separately but I hated the photos so this is gonna be a pretty long recipe – don’t let it put you off though, the whole thing – start to finish – is really easy and quick to make! 

As well as the two ice creams it’s also got a very healthy drizzling (read: downpour) of homemade lime sauce. It’s a really quick and easy sauce to put together, but it’s really yummy and definitely a must with this sundae! I put a little food colouring in mine too because I wanted it nice and green, but that’s really not necessary.

Mojito Ice Cream Sundae by Giraffes Can Bake - Homemade

Mojito Ice Cream Sunday
Serves 4
Delicious homemade, no churn, rum and lime & mint ice creams layered with thick lime sauce make this Mojito Ice Cream Sundae the perfect summer treat
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Prep Time
35 min
Cook Time
4 hr
Total Time
4 hr 35 min
Prep Time
35 min
Cook Time
4 hr
Total Time
4 hr 35 min
For the Lime Mint Curd
  1. 5 Limes, zest and juice
  2. 1 large egg
  3. 1 large egg yolk
  4. 115g caster sugar (super fine granulated sugar)
  5. 60g unsalted butter
  6. pinch of salt
  7. 1 tbsp finely chopped fresh mint
For the Lime & Mint Ice Cream
  1. 300ml double cream (heavy whipping cream)
  2. 200g sweetened condensed milk
  3. Lime mint curd (approx 230g)
  4. 3 tbsp finely chopped fresh mint
For the rum ice cream
  1. 300ml double cream
  2. 200g sweetened condensed milk
  3. 150ml white rum
For the lime sauce
  1. 1/2 tbsp cornflour (cornstarch)
  2. 1.5 tbsp water
  3. 60g caster sugar
  4. 60ml lime juice
  5. 30ml water
To make the curd
  1. Zest the limes and set zest aside. Juice limes and strain to remove any stray pulp and seeds. Add the lime juice to a small saucepan and heat on low, reduce to 125ml of juice. Pour into bowl/jug and leave to cool.
  2. Rinse and dry pan. Add egg, yolk (make sure pan is cool to touch before adding eggs), sugar, salt and mint to the saucepan and whisk to combine. Add butter and slowly whisk in the juice and lime zest.
  3. Cook over a medium heat, whisking constantly, until mixture thickens and coats the back of a spoon, about 10-15 minutes. For the ice cream you don't need to strain the curd, but if you're making it for other uses - Strain through a fine mesh sieve (repeat this step again for extra smooth curd) into a bowl and leave to cool. Store in a jar in the fridge. Curd will thicken as it cools.
To make the lime & mint ice cream
  1. Using a stand mixer with the whisk attachment or a hand mixer, whip the cream until stiff peaks are just starting to form - keep a close eye on it as you don't want to over whip. It's ready when the peaks are holding upright but the cream still looks smooth.
  2. Turn the mixer down to low and drizzle in the condensed milk with the mixer running. Keep on low until it's combined.
  3. Fold in the curd you made earlier along with the finely chopped fresh mint using a rubber spatula, until evenly combined.
  4. Pour into a freezer safe container, cover and freeze until firm (at least 4 hours)
To make the rum ice cream
  1. As with the lime & mint ice cream, whip your cream until stiff peaks have just formed then stop.
  2. Turn the mixer down to low and with it running drizzle the condensed milk in until combined.
  3. With the mixer still on low, slowly pour the rum in. Do a little at a time and then taste so you only add as much as suits your taste.
  4. Pour into a freezer proof container and freeze for at least 4 hours. Due to the amount of rum this one won't freeze as hard, the consistency will be closer to soft serve - the less rum you add, the harder it will freeze.
To make the lime sauce
  1. Combine the cornflour and 1.5 tbsp water in a small bowl, whisk to dissolve and set aside.
  2. In a small saucepan stir together the sugar, lime juice and 30ml water. Bring to the boil and simmer until sugar dissolves, stirring frequently.
  3. Stir in the cornflour mixture and boil for 30-60 seconds, until thickened. Pour into a bowl or jug and leave to cool.
Assembly
  1. Add 4 scoops of ice cream to each sundae dish, alternating flavours. Add a small drizzle of lime sauce after each scoop. Then top with a much larger drizzle of lime sauce and a spring of fresh mint.
Notes
  1. Ice cream will keep in the freezer, tightly covered, for 1-2 weeks.
  2. To make an alcohol free version, just omit the rum ice cream. If you'd like a contrast to the tart lime flavours though, make a vanilla ice cream by omitting the rum and adding 1 tsp vanilla extract.
  3. As noted above, the rum ice cream's consistency is closer to soft serve - if you add less rum it will freeze harder.
  4. The curd can be made ahead of time and will keep in the fridge in an airtight container for up to a week.
A Tipsy Giraffe https://www.atipsygiraffe.com/

I know it feels like a long list of things to do but this ice cream sundae really is quick and easy to make – it’s 35-40 minutes of hands on time max, and the rest is waiting for the ice cream to freeze! The curd is the part that takes the most time, but even that is only 20 minutes or so. The lime curd is delicious by itself, I use the same base recipe as my lemon curd so you know it’s going to be good, it’s perfect in this ice cream but it’d also be great for any other number of uses! 

Lime Mint Curd

I eat ice cream all year round, I’ll be happily curled up in a blanket in front of the fire with a mug of ice cream or sitting out in the garden with a yummy Mojito sundae, it doesn’t matter to me. But this sundae just screams summer to me, it makes me wanna sit out by my non existent pool, sunglasses on, sundae in one hand, spoon in the other and my head phones in. What doesn’t sound appealing about that? The weather has been warm here, but very cloudy which is no fun. Here’s hoping this recipe brings out the sun too!

Mojito Ice Cream Sundae by Giraffes Can Bake - Homemade

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29 comments

  1. Justine says:

    right so this is my batch? where are the other’s batches, because this really is mine, all mine. Another fab dish and thank you for coming to FF #68 you do spoil us rotten. I still have not gotten over that cake i made lol xx

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