Prep 10 mins
Cook 0 mins
This recipe is from the Full Tilt Ice Cream shop, now in White Center, Columbia City, the University District and Ballard, Washington State.
- 2 large cucumbers, peeled and chopped (reserve about a 1/4 cup)
- 1⁄4 cup lime juice
- 1⁄4-1⁄2 jalapeno, finely chopped seeds removed (wear rubber gloves to protect your hands, and wash well afterward)
- 4 tablespoons sugar
- 1⁄4 teaspoon salt
- zest of two lime
- In a blender, add the cucumbers, lime juice, jalapeño, sugar and salt. Blend until smooth. Mix in reserved chopped cucumbers and lime zest. Pour into molds and freeze.