The middle of 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
Makes 1 pint
1 15 oz can coconut milk
⅓ cup agave nectar
⅓ cup lime juice
1 teaspoon lime zest
¼ cup tequila
¼ teaspoon orange extract
¼ teaspoon salt
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.
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.
Source:http://www.onegreenplanet.org/vegan-food/recipe-margarita-ice-cream/
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