Nieve de Tequila
Makes: 1 quart
This simple, four-ingredient recipe is inspired by a frozen dessert historically made in Pre-Columbian Mexico. During that period, foot merchants were responsible for sourcing snow from the volcanoes to be used as a primary ingredient in ice cream. The job of flavoring the dessert then fell to priests, who settled on incorporating exotic ingredients like pulque, fresh fruit or honey. A serving of the finished product was then symbolically offered to the gods before being sold to the public at market for a premium; one cup cost twenty cocoa beans.
This fun, fast and simple tequila ice cream is a tribute to those early treats.
Supporting No Us Without You
This recipe is from our “Recipes for a Cause” collection, in which each entry supports a food industry relief effort. Life & Thyme has committed to make a contribution to No Us Without You, an organization dedicated to feeding undocumented hospitality workers during the Covid-19 crisis. We encourage you to support as well.
- 2 cups cold heavy cream
- 2 tsp. vanilla extract
- 1 (14-ounce) can sweetened condensed milk
- ¼ cup tequila blanco
- In a large bowl, whip heavy cream and vanilla extract to stiff peaks.
- In a separate bowl, whisk the condensed milk and tequila to combine.
- Gently fold the whipped cream into the tequila mixture. Pour into a baking dish, cover with plastic wrap, and freeze for 8 hours or overnight.
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