Best Margarita Ice Recipes

MARGARITA ICE CREAM

Steps:

• Pour the lime juice, tequila and orange liqueur into a bowl and stir in the sugar to dissolve.
• Add the cream and then softly whip until thick and smooth but not stiff.
• Spoon into an airtight container to freeze overnight. This ice cream does not need ripening (softening before serving), as it will not freeze too hard and melts speedily and voluptuously.

STRAWBERRY MARGARITA ICE POPS

Steps:

• In a blender add the lime juice, water, triple sec, tequila, and sugar; blend until the sugar has dissolved. Set aside 8 strawberry quarters and put the remainder into the blender; blend until the strawberries are pureed. Skewer a piece of the reserved strawberries onto the end of each ice pop stick. Pour the margarita into the ice pop molds, insert the skewered sticks, and freeze at least 4 hours or overnight.
• Unmold the ice pops and serve.

WATERMELON MARGARITA ICE POPS

Steps:

• Purée all ingredients in a blender until smooth, then strain through a fine-mesh sieve into a large measuring cup, pressing on and then discarding solids. Skim off any foam, then pour into molds. Freeze 30 minutes. Insert sticks, then freeze until firm, about 24 hours.

MARGARITA ICE POPS

Steps:

• Mix tequila and lime juice in 1-cup measuring cup. Place coarse salt in small bowl. Place all ice pops, sticks up, in deep bowl, or place 1 pop in each of 6 glasses. Pour tequila mixture over ice pops. Lightly dip 1 edge of each ice pop into coarse salt and serve.

STRAWBERRY MARGARITA ICE POPS

Steps:

• To make the fresh strawberry puree, puree the strawberries in a blender or food processor with a few tablespoons of water. Pour through a fine-mesh sieve and press with a spoon to release all the juice.
• Combine the sugar and 1 cup of the strawberry puree in a saucepan over medium heat. Bring to a simmer, whisking so the sugar dissolves. Simmer for 1 to 2 minutes, then turn off the heat. Stir in the fruit punch, lime juice, tequila and Grand Marnier.
• Fill each ice-pop mold with a lime slice. Pour the strawberry mixture over top. Freeze according to your ice-pop maker's directions, for at least 4 to 6 hours. Serve with a sprinkle of sea salt.

STRAWBERRY MARGARITA ICE POPS

Steps:

• Blend all ingredients in a blender until smooth, then force through a fine sieve into a large glass measuring cup. Pour into molds and add sticks.
• Freeze at least 24 hours.

STRAWBERRY MARGARITA ICE POPS

Steps:

• Combine lime juice, water, triple sec, tequila and sugar in a blender and blend until sugar is disolved.
• Set aside two strawberries and cut into quaters.
• Place the rest of the strawberries into the blender and combine until pureed ( or less if you prefer straberry pieces ).
• Place one quater of a strawberry ( set aside in step 2 ) and place it on the end of the popsicle stick.
• Pour the blended mix into each of the popsicle molds.
• Finally add the popsicle sticks to the molds.
• Freeze overnight.
• Unmold the popsicles and serve.

CINCO DE MAYO MARGARITA ICE POPS

Steps:

• Mix condensed milk, lime juice, water, and tequila together in a bowl or pitcher. Fill 12 small paper cups nearly full with the mixture, leaving 1/2 inch between the liquid and the lip of each cup.
• Spear each ice pop stick through the middle of a lime disc so the discs sit evenly in the middle of the sticks. Place one speared ice pop stick into each filled paper cup so the stick is submerged and the lime slice is sitting on top of the liquid.
• Place cups into the freezer for 8 hours to overnight. Rip and peel paper cups off of the ice pops. Pour margarita salt into a shallow bowl and dip ice pops in margarita salt before serving.

MARGARITA ICE CREAM SANDWICHES

Steps:

• Place butter, and sugar in a large bowl, and beat with a mixer at medium speed for 5 minutes or until light and fluffy.
• Add egg, 1 tablespoon lime rind, and limejuice, and beat 2 minutes or until well combined.
• Weigh or lightly spoon flour into dry measuring cups, and level with a knife.
• Combine flour, bsking powder, and 1/8 teaspoon table salt, and stir with a whisk.
• Add flour mixture to butter mixture, and beat just until combined.
• Divide dough into 2 equal portions, and shape each portion into a 6 inch log.
• Wrap logs individually in plastic wrap, and chill 3 hours or until firm.
• Preheat oven to 350 degrees.
• Cut each log into 16 (1/3 inch slices) and place one inch apart on baking sheets lined with parchment paper.
• Sprinkle the cookies evenly with remaining 2 teaspoons lime rind, turbinado sugar, and sea salt.
• Bake 350 degrees for 10 minutes or until edges are lightly browned.
• Cool 2 minutes on pans on a wire rack.
• Remove from baking sheets, and cool completely on wire racks.
• Place vanilla ice cream and sherbet in a medium bowl, and lightly fold and swirl together.
• Scoop 1/4 cup ice cream mixture onto bottom of one cookie.
• Cover each sandwich with plastic wrap.
• Freeze for 4 hours or until firm.

MARGARITA ICE CREAM

Steps:

• Pour the lime juice, tequila and orange liqueur into a bowl and stir in the sugar to dissolve.
• Add the cream and then softly whip until thick and smooth but not stiff.
• Spoon into an airtight container to freeze overnight.
• This ice cream does not need ripening (softening before serving), as it will not freeze too hard and melts speedily and voluptuously.
• **Cook time does not include freezing overnight (or for approximately 8 hours.).

MARGARITA ICE CREAM PIE - HOLD THE SALT!

Steps:

• Freeze a glass or metal bowl for 30 minutes.
• Immediately add first 4 ingredients to bowl; stir well.
• Return to freezer for 30 minutes.
• Spoon partially frozen mixture into crust; cover.
• Freeze at least 4 hours.

MARGARITA ICE CREAM

Steps:

• Pour the lime juice, tequila and orange liqueur into a bowl and stir in the sugar to dissolve.
• Add the cream and then softly whip until thick and smooth but not stiff.
• Spoon into an airtight container to freeze overnight, or use your ice cream maker as directed. This ice cream does not need ripening (softening before serving), as it will not freeze too hard. I generally take it straight from the freezer bowl to a dish and begin eating immediately1

MARGARITA ICE

Steps:

• In a heavy medium saucepan, combine the sugar and water and bring to a boil over high heat. Reduce heat to medium-low, stir, and simmer until the sugar dissolves, about 5 minutes. Remove from the heat and cool slightly. In a large bowl, combine the syrup with the lime juice, tequila, orange liqueur and bitter orange liqueur, and whisk well.
• Pour into a rectangular freezer-proof container and freeze just until ice crystals begin to uniformly form, about 2 hours.
• Remove from the freezer and scrape the mixture with a fork to break up the crystals. Return to the freezer and freeze for 30 minutes. Remove again from the freezer and scrape, then return to the freezer. Continue the scraping/freezing process another 3 times, for a total of 4 hours. (If not serving after 4 hours, tightly cover with plastic wrap and freeze until ready to serve.)
• To serve, place the sugar crystals on a plate. Dip the rims of 4 tall, stemmed glasses in water and then into the sugar to form a crust. Divide the Margarita Ice between the glasses. Garnish each rim with a lime slice, sprinkle with 1/2 teaspoon of lime zest, and serve immediately.