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Creamy lime ice blocks with Mojito ice
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Prep Time:
370 minutes
Cook Time:
Total Time:
370 minutes
Adults only: Refreshing lime and rum ice pops.
Ingredients:
  • 200ml tub Dollop Cream
  • 125ml (1/2 cup) sweetened condensed milk
  • 2 tsp finely grated lime rind
  • 5.30 gm lime juice
  • 200ml tub sour cream
  • 160ml (2/3 cup) white rum (Bacardi)
  • 100g (1/2 cup) caster sugar
  • 160ml (2/3 cup) fresh lime juice
  • 125ml (1/2 cup) water
  • Small fresh mint leaves
Instructions:
  • In the bowl of an electric mixer, combine cream and condensed milk. Beat on medium-high speed for about 2 minutes until thick and creamy. Add rind, juice, and sour cream. Beat for an additional 30 seconds until smooth. Pour mixture into 10 ice-block moulds until two-thirds full. Insert paddle pop sticks and freeze for 2-3 hours until firm.
  • To create Mojito ice, gently heat rum, sugar, lime juice, and water in a small saucepan until the sugar dissolves, stirring for 3-4 minutes. Once the sugar is fully dissolved, bring it to a boil, then lower the heat and simmer for 2-3 minutes. Remove from heat and allow it to cool down completely before straining the mixture into a jug.
  • Take out the ice-block moulds from the freezer and generously garnish each with fresh mint leaves. Pour the lime mixture on top, then place them back in the freezer to set overnight until fully frozen.
  • Rinse the outside of the moulds with warm water to loosen the ice creams. Gently remove with a stick and serve.

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