Something is missing in the photo below…can you guess?
If you said, “Well the dang margarita glass is empty?!?” you’re my kind of person.
Have no worries. I promptly filled it to get in the mood for making some margarita ice cream.
Along with lighting a coconut beach candle and looking in my backyard for a cabana boy.
I didn’t find one. Oh well.
I pretty much love anything citrus and refreshing, so obviously I love margaritas.
My mom used to make a non-alcoholic margarita ice cream dessert that had a crunchy pretzel crust. It was so good on a hot summer day.
Pretzels might sound odd but it fits the bill if you’d pick salt over sugar as your glass rimmer. I promise it’s good!
I also love all things British. If I don’t get a chance to watch a Nigella episode on the DVR when I get home from work, the day just isn’t the same.
This recipe is a conglomeration of Nigella’s version and my mom’s version. Two very cool ladies I might add.
It’s also too easy not to try.
I just hope you that maybe you find that cabana boy out your window
- 2 c. cream
- 2 tbsp. frozen margarita mixer, thawed
- 1 tbsp. Rose's Sweetened Lime Juice
- Zest of 1/2 lime (more for garnish if you want)
- 1 c. powdered sugar
- 3/4 c. crunchy pretzels (recipe follows)
- Combine the cream, thawed mixer, juice, and zest in a large bowl (or bowl of your stand mixer).
- Sprinkle in the powdered sugar and whisk until there are soft peaks and the cream holds its shape.
- Fold in the pretzel pieces.
- Transfer to a container and freeze until firm.
- 3/4 c. broken pretzels (I used the thin knots)
- 2 tbsp. butter
- 2 tbsp. sugar
- In a small skillet melt the butter over medium heat. Add the sugar and let bubble 1-2 minutes.
- Add the pretzels and stir to coat in the butter and sugar. Let cook for another 2-3 minutes.
- Transfer to Silpat or paper plate to cool.
- Once cool, break the larger bits of pretzels into smaller pieces.