The 'no churn' method is great for occasional batches but if you want to get serious about your ice cream making I suggest you invest in an ice cream maker designed for home use.

The two ice cream makers I recommend are the Cuisinart ICE-70 and the Breville BCI600 XL. Click the images below to read more about those two machines or check out my complete guide to ice cream makers to see all the options and read the pros and cons of each.

1. 1 can (395g/14oz) sweetened condensed milk
2. 2 cups (500ml) whipping cream
3. 150ml (5 fl oz) white or dark rum
4. 4 limes
5. 15g (0.53oz) of mint leaves

Please find the method at the original author's website: https://charlotteslivelykitchen.com/no-churn-mojito-ice-cream/

• The original recipe says to combine the sweetened condensed milk with the cream and then whip but I find that if I do it that way its harder to see the soft/hard peaks when they form and easier to over whip the cream until it becomes butter. Someone else noted this in the comments on the blog post so I know its not just me. Might be something to do with the brand of cream perhaps but I always whip first, then add the sweetened condensed milk
• I had plenty of dark rum left over from making rum and raisin so I used that instead of white rum and turned out fine
• I served my second bowl with a sprinkle of sugar over the top to get that sugary texture you get in a Mojito and because it turned out pretty sour. Some family members found it too sour as well so I'd suggest toning down the lime zest if you're worried about that