Desserts, Drinks

Slushy Cider Margaritas and Margarita Ice Cream

10 Comments 04 May 2011

As the weather heats up, we all need something refreshing to cool us down and take the edge off. We decided here at Full Fork Ahead that maybe we’d just go right ahead and take off that edge and completely blur the lines. Because there’s tequila. And fresh lime juice. An warm sunny rays. Please be in a safe place where you can fully immerse in relaxation. You’ll want and need to if you’re making today’s treats. Think boneless blissfulness. You’re so, so welcome.

Slushy Cider Margaritas & Margarita Ice Cream

Limes are a lot harder to juice by hand then lemons. Just an FYI. The results, however, are phenomenal. The fragrance, the color. The tang on the tip of your tongue. Yum. Even if you don’t use it, go ahead and grate some zest, too. Inhale. Ahhhh. These little beauts are the base of both projects today.


We made the ice cream first. Now, I’ve seen Nigella Lawson whip whipped things into a beautiful whipped frenzy of creamy awesomeness with a hand-cranked whisk alone, but we opted to use the ‘ole stand mixer. If you’ve got the oomph, go for it. I, admittedly, don’t have the oomph.

Slushy Cider Margaritas & Margarita Ice Cream

Her recipe also opts for simply placing the ice cream in a freezer-safe dish to firm up overnight, but as you can see, we used my little Cuisinart ice cream churner instead. If you go this route, you’ll still need to let it form up in the freezer for a bit, but you also won’t have to wait overnight if you make this early enough in the day. Heck, we wanted to eat it as is in the pic above. It was hard, but we resisted for like, oh….an hour.

Slushy Cider Margaritas & Margarita Ice Cream

Go ahead and get your margarita glasses ready, because that part definitely takes no time at all. Well, after you squeeze all those limes. We needed about five limes for the margaritas and ice cream each. We rimmed the glasses with the leftover squeezed out limes and dipped. Yum again. This gives you an added excuse to lick your margarita glass.

Slushy Cider Margaritas and Margarita Ice Cream

Dig in, because it melts fast, even after being in the fridge overnight. This is some of the best homemade ice cream I’ve ever let my Cuisinart churn for me. It’s not too tart, and the triple sec and tequila combo gives it a wow factor. Happy tongue is in your future.

Slushy Cider Margaritas and Margarita Ice Cream


I basically made these for hubby the day we were doing all this for the blog, and he highly approved. These also taste great on the rocks. I think I let out a loud, “WOW,” when I tasted them that way. Hubby said that’s the way it’s supposed to be.


Cheers, everyone! Have a great Cinco de Mayo!

Margarita Ice Cream

from Nigella Express by Nigella Lawson

Prep Time: 20 minutes    Chill Time: several hours to overnight    Level: Easy    Servings: 6

  • 1/2 cup lime juice (we used about 5 limes)
  • 2 tablespoons tequila
  • 3 tablespoons orange liqueur (recommended: Cointreau or Triple Sec)
  • 1 1/4 cups powdered sugar
  • 2 cups heavy cream

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. This took about 3-4 minutes in a Kitchenaid stand mixer at about speed 1.

Spoon into an airtight container to freeze overnight, or churn in your counter top ice cream maker according to the manufacturer’s instructions and freeze for a few hours. This ice cream didn’t get overly hard like some brands from the grocery store, but it also tended to melt a lot faster, a trade-off. Either way, it’s incredibly smooth, a true decadent treat.


The heavy cream does make this a a very rich dessert. We didn’t try to lighten up, but I might do so next time by trying a combination of lower-fat milk and some cream. If you try to lighten it up please let us know how yours tuns out. We’d love to discuss results, or just to hear how you liked this version.

Slushy Cider Margaritas

from Mexican magazine, 2011, Better Homes and Gardens

Prep Time: 15 minutes    Chill Time: However long needed till serving    Level: Easy    Servings: 6

1 – 1 1/2 cups tequila

3/4 cup lime juice (we used about 5-6 limes)

1/2 cup Calvados (apple brandy) or apple cider, plus additional 1 cup apple cider

1/2 cup superfine or powdered sugar

cinnamon sugar mixture for rimming glasses

Combine all ingredients, stirring till sugar is dissolved. Chill until ready to serve. Rub rims of margarita glasses with your squeezed limes or the apple cider. Dip rims in cinnamon sugar mixture. Pour half the margarita mixture into a blender. With the motor running and your lid’s removeable insert removed, add 3 cups ice cubes, several cubes at a time, blending until mixture is thick and slushy. Pour into prepared glasses and repeat with remaining margarita mixture and another 3 cups of ice. Garnish glasses, if desired, with apple wedges and cinnamon sticks. Enjoy!


- who has written 346 posts on Full Fork Ahead.

Wife, mom, indulgent reader and book blogger, who occasionally likes to think she can cook. Sometimes she's right, sometimes she's wrong.

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Your Comments

10 Comments so far

  1. Those margaritas sound awesome!

    So glad you liked the ice cream. When my friend made it she used bottled lime juice and whipped everything together in a tupperware container and stuck it in the freezer. It firmed up within an hour. (Though fresh limes sounds a lot better than the bottled lime juice.)

    • KMont says:

      Yes, thank you so much again for the ice cream hint! 😀 The ice cream never got too hard, either, which was nice. It was more like soft serve. And so, so tasty!

  2. christine says:

    Mmmm the ice cream sounds divine and I’d totally drink that margarita.

    Do you really think limes are more difficult to juice than lemons? I tend to think you can squeeze more juice from limes than you can from lemons… but maybe that’s just the kind we get in our markets up here in the Northeast. You’re closer to the actual citrus trees, so maybe you get better ones. 😉

    Do you know the little trick for getting the most juice from citrus? First, be sure the fruit is at room temperature. You can even microwave a whole lemon or lime (or other citrus fruit) for 10 seconds or so to warm them up. Then, roll the citrus on the counter or cutting board under the palm of your hand applying gentle pressure a few times. Both the warmer temperature of the fruit and the rolling makes for more efficient and thorough juicing.

  3. KMont says:

    Christine, I swear by all that’s sacred in this blog, heehee, that those limes were harder to juice. Maybe I’m just a wimp? But my hand was sore for days. But I juiced about 11 of them by hand too lol. But yeah, they were much more firm than any lemons I’ve juiced.

    I do the rolling technique, but didn’t know about the room temperature bit! They weren’t exactly fridge cold, but they weren’t room temp either. I’ll do that next time, thank you! Will have an opportunity this weekend. Our recipe adventures include limes again.

  4. christine says:

    Well, ELEVEN of them !!! Sheeesh! No wonder! 😛

    I love limes.


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