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No-churn Mojito Ice Cream

Really easy to make and perfect for summer. Using a combination of condensed milk and whipped cream as the base means that it’ll freeze perfectly even without an ice cream maker! All you need is: 400g can condensed milk, 500ml double cream, 150ml white rum, 4 limes and generous handful of fresh mint leaves (about 15g of leaves). Click HERE to view the full recipe on Charlotte’s Lively Kitchen blog!

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