This is a no churn ice cream recipe but I’ve made it a bit more low carb friendly by using erythritol in place of icing sugar.
It is an easy ice cream to make as it does not involve an ice cream maker and the result is creamy with a refreshing zing of mint and kick of rum! Yum!
100 ml lime juice
Zest of 2 limes
1/2 cup fresh mint leaves, finely chopped
3 tblspn white rum
100g powdered erthyritol (I process this in a blender)
500ml double cream
- Pour the lime juice into a bowl and add the erthyritol. Mix well until blended.
- Add the rum, mint leaves, cream and lime zest and whip until fairly firm.
- Spoon into an airtight container and put in the freezer, ideally overnight.
- Scoop, eat and enjoy!