Cuban recipe

Alcohol-Free Mojito Ice Cream with Spearmint, Creamy and No Machine Needed

Name: Alcohol-Free Mojito Ice Cream with Spearmint, Creamy and No Machine Needed
Prep time: 30 min
Total time: 525 min
Ingredients: 400 ml whipping cream or heavy cream, very cold (minimum 35% fat); 300 g sweetened condensed milk; 15 g fresh spearmint leaves, washed and dried, plus a few leaves for decoration; Finely grated zest of 2 limes (green part only, without the bitter white pith); 40-45 ml fresh lime juice, strained; 1 pinch of salt; 1 tablespoon hot water (optional, only for infusing); Very thin lime slices, for decoration (optional)

Creamy spearmint and lime ice cream, alcohol-free and made without a machine. A fresh dessert inspired by the Cuban mojito.

CiberCubaNovember 8, 2026

AI-generated image.CiberCuba

Preparation30 min
Total time8 h 45 min
Servings8 servings
DifficultyEasy

This ice cream takes the fresh flavor of the Cuban mojito —spearmint and lime— and turns it into a creamy dessert without a drop of rum or liqueur. It is a contemporary variation inspired by the mojito, not a historical recipe.

It is made without an ice cream machine: just whipped cream and condensed milk, which give a smooth, silky texture without ice crystals. It is perfect for hot days, for an afternoon snack, or to finish off a family meal.

Ingredients

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400 ml whipping cream or heavy cream, very cold (minimum 35% fat)
300 g sweetened condensed milk
15 g fresh spearmint leaves, washed and dried, plus a few leaves for decoration
Finely grated zest of 2 limes (green part only, without the bitter white pith)
40-45 ml fresh lime juice, strained
1 pinch of salt
1 tablespoon hot water (optional, only for infusing)
Very thin lime slices, for decoration (optional)

Method

Wash and dry the spearmint well. Gently tear the leaves with your hands and mix them with the lime zest. Add 1 tablespoon of hot water to extract the aroma, let it rest for 15 minutes, strain gently and cool the infusion completely. Do not boil it or crush the stems, because they turn bitter.
AI-generated image.CiberCuba
Mix the condensed milk with the lime juice, the salt and the concentrated infusion, now cold. Taste and adjust the balance between sweet and tart. Avoid overdoing the juice or the water so ice crystals do not form.
AI-generated image.CiberCuba
Whip the very cold cream in a cold bowl until medium-stiff peaks form, without overwhipping.
AI-generated image.CiberCuba
Fold one third of the whipped cream into the lime mixture, then add the rest in two batches, using folding motions, to keep the air in.
AI-generated image.CiberCuba
Pour the mixture into a wide freezer-safe container, cover with plastic wrap pressed directly onto the surface and close with an airtight lid. Freeze for 6 to 8 hours, with no machine and no need to stir.
AI-generated image.CiberCuba
Let the ice cream soften for 5 to 10 minutes before serving. Serve in scoops and decorate with fresh spearmint and a small lime slice.