If you haven’t heard of the Mojito cocktail, then I can’t imagine what rock you’ve been living under.
And, if you’ve never had a Mojito, then you don’t know what you’re missing!
It’s like lime and mint and sugar and rum have a party inside a Collins glass springform pan and your mouth is invited!
I love lime and mint together, but I make a point of not drinking pop, so when a coworker of mine was kind enough to drop off a pile of her old Kraft magazines, I got excited when I spied this recipe for a “Mojito Freeze” in one of the summer issues.
There were a few problems with the original recipe of course — I had to replace the Cool Whip (what is that stuff, anyways?) with real whipped cream and then I added some rum flavour to make it more cocktail-like!
But I was still a little skeptical at first — as someone who works in a liquor store and thinks that drinking is serious business, whether or not it was possible to capture all that awesome refreshing taste of a Mojito in a frozen pie seemed questionable (so glad I was wrong on this one).
Also, I had never made a frozen dessert.
The strangest part of this recipe is not baking it — as I waited around for the Mojito Freeze to firm up, I found myself idling by my oven and mindlessly opening and shutting its door.
For real! After the fourth time I did that, I realized I was just having some kind of weird, subconscious, no-bake anxiety and went out to do errands instead.
Patience, my friends. It’s hard sometimes.
Minty Mojito Freeze
*adapted from What’s Cooking Summer 2010
- 1/2 cup finely crushed pretzels
- 1/2 cup + 2 tablespoons graham cracker crumbs
- 1 teaspoon salt
- 4 tablespoons unsalted butter, melted
Mojito Freeze Filling
- 1 package (225g/8oz) cream cheese, softened
- 2/3 cup white sugar
- 3 tablespoons lime juice
- 1 tablespoon lime zest
- 2 tablespoons mint leaves, finely chopped
- 1 & 1/2 cups whip cream
- 1 tablespoon icing sugar
- 2 teaspoons rum extract
Line the bottom of a 9-inch round springform pan with clingfilm.
Melt the butter over low heat. While the butter melts, stir together the crushed pretzels, graham cracker crumbs, and salt.
Pour the melted butter over the crumb mixture, mix to distribute the butter evenly, then press the buttery crumbs evenly over the bottom of the prepared pan. Place the pan the freezer until needed.
In a large bowl, whisk the cream cheese and sugar together until light and fluffy. Whisk in the lime juice, lime zest, and chopped mint leaves.
In a separate bowl, whip the whip cream, icing sugar, and rum extract to stiff peaks. Remove 1 cup of whipped cream to save for garnish, then whisk the rest of the whipped cream into the cream cheese mixture until smooth.
Pour the Mojito cream mixture into the prepared pan, over the the frozen crust. Spread the cream to the edges of the pan, smooth the top, then freeze for 6 hours.
To serve, simply slice, garnish with the reserved whipped cream, and enjoy!
So, the verdict on this Mojito Freeze: completely awesomely amazing — it definitely tastes like a real Mojito cocktail!
Its texture is a little firmer than ice cream, so it’s good to let a slice sit out for about 10 minutes before you eat it — also, it tastes really good with extra pretzels.
Only this version won’t get you as sauced as the real thing, which can either be good or bad, depending on your lifestyle. If more booze is needed, make sure to make yourself a real Mojito for some stylin’ summer sippin’ — yum!