Ingrid Hoffmann's Creamy Mojito Shakes: Handy on a Hot Summer's Day, and for Post-Weekend Detox

For those of you more excited than confused at the prospect of detoxing with mojitos, we're sorry to burst your alcohol-coated bubble. The mojito recipe in this post is - gasp - virgin!  Where is an Edvard Munch "The Scream"-style font when you need one?

If you're still reading at this juncture, we'd like to thank you for sticking around.  So did seven editorial staffers yesterday, when Chef Ingrid Hoffmann popped by the New Times office with food stylist, publicist and hunny in-tow, to whip up a frozen version of what's normally pounded at the bar. 

Would you believe that even this toxin-motivated (especially when free) crowd had taste buds fooled into believing Ingrid's Creamy Mojito Shakes were spiked with the naughty stuff?  Turns out that a handful

of fresh mint, a squeeze of lime, and a splash of Latina flare will do

the trick.  And they're mighty tasty, too.

"I said, 'Hey that sounds like fun'," explains Ingrid of her new relationship with Breyer's to promote its recently-launched "Smooth and Dreamy ½ the Fat" ice cream with her locally-inspired, original recipes. She's been zipping around South Florida swapping rum for vanilla ice cream, blending up smooth mojito shakes that cool like a lounge in the sun after a dip in the pool.

Not only did we not chase her out of the building yesterday, we are holding her hostage in the conference room right this very moment, as our official on-site mojito maker!

Ok, so we're actually not holding Ingrid hostage...  Her handlers didn't so much like that idea.  But we

were able to nab her easy-as-pie recipe which we plan to play on repeat at home.  Who knew that shakes could be light and refreshing, and

perhaps the perfect base for the real deal that are oft cough syrup

sweet?  Here's the even better news:

> Corporate product demo rules don't apply en su casa, so you can kick it up a notch at home with any one of these fine white rums so as not to ruin this shake's pristine white



Ingrid signed some sweet-looking ice cream accessories for the first

reader in the comment thread to name the first network she appeared on

before going national on the Food Network with Simply Deliciosa.  Prize

includes a signed "banana tapioca" (Ingrid's spot-on made-up color, of

course!) bowl and matching spoon, five coupons each good for any

Breyer's ice cream product (up to $6 each, for a total of $30,) a fancy

ice cream scoop that breaks through blocks like a hot spoon on butter,

a magnetized "Smooth and Dreamy" scratch pad for grocery list-writing,

and a handy, space age material carrying case.

> Ingrid will also be launching her own line of pots and pans, as well as accessories (first a garlic press, lime-squeezer and vegetable peeler,) which she says can be likened to the design aesthetic of Alessi.  We're already sold.

> Sample some cool treats and meet Ingrid at CocoWalk today, July

28 from 5 to 8 p.m.

> Enter for the

chance to win a Smooth & Dreamy getaway, including two days and two

nights for two at The Breakers in Palm Beach, a private cooking class

with Ingrid at The Florida Culinary Institute, and dinner for two at

one of West Palm Beach's finest restaurants. More information can be

found here.

2 servings
Prep Time: 10 minutes
2 cups Breyers® Smooth & Dreamy ½ the Fat Creamy Vanilla Ice Cream
1/2 cup 2% milk
1/3 cup fresh lime juice
2 Tbsp. sugar
2 Tbsp. torn mint leaves
1 cup ice cubes (about 6 to 8)
Add all ingredients in blender jar and process until smooth. Divide shake
between 2 (8-ounce) glasses and garnish, with additional mint and lime wedge, if

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