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My number one cocktail in ice cream form. It's as uniquely delicious as it sounds. Super creamy, velvety- smooth and lime-y, with waves of honey and micro-studs of jalapenos. Bonus? You can make it as spicy as possible; the ice cream cools the spice. You shouldn't de-seed your peppers before mincing... The tiny green "kicks" of heat make this ice cream completely special.

Another great aspect of this recipe is that you can make it whether or not you have an ice cream maker. It turns out scrumptious either way. Cheers!

"Given the alcohol in this recipe it isn't suitable for kids. More for you, the adult, though! Winning."

Notes: If using an ice cream maker, freeze the base of the ice cream maker according to the manufacturer's instructions. You will need a hand-held or stand mixer if doing a' no-churn style.


Ingredients: 3 cups heavy cream, juice of 6 limes, zest of 2 limes, 3 tbsp. tequila, 4 tbsp. Triple Sec, generous 1 3/4 cups powdered sugar, 3 small jalapenos-minced, 2 tbsp. honey.

Serves 4-6.

1. Make ice cream mixture: Whisk together the lime juice, zest, and powdered sugar in a large bowl until the sugar is dissolved. Whisk in the tequila and triple sec. Add the heavy cream and jalapenos, and stir to combine.

2. Process and freeze: Pour into ice cream maker and process for 20 minutes, drizzling in the honey during the last 2 minutes. OR Using a mixer, beat the mixture until it forms soft peaks, then fold in the honey. Remove the ice cream to a freezer-safe container and cover it with plastic wrap. If using an ice cream maker, freeze for 2 hours before serving. For no-churn, freeze for 6-8 hours before serving.

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