Easy Mojito icecream

My favourite cocktail turns ice cream. Cool down with this easy to make no-churn mojito ice cream flavoured with lime, mint and plenty of rum.

No-Churn Mojito Ice Cream
Active Time: 5 minutes

Total Time: 2 hours, 5 minutes

Makes 16-20 scoops

Ingredients
400g can condensed milk
500ml double cream
150ml white rum
4 limes
A generous handful of fresh mint leaves (about 15g of leaves)

Method

Put the condensed milk (1 can) and double cream (500ml) into a large bowl and whip until they form a stiff peak (easiest if you have an electric mixer) .
While the condensed milk and cream are whipping, grate the zest and squeeze the juice from 4 limes and finely chop the mint leaves (keep checking on the mixer and stop it once it’s done).
Gradually add the white rum (150ml) and lime juice, add no more than 2 tbsp at a time and ensure each addition is fully combined before adding the next. Next add the lime zest and chopped mint and stir to combine.
Pour into a freezer proof container and freeze until firm (about 2 hours).