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No Churn Olive Oil Ice Cream

1 (14oz) Can Sweetened Condensed Milk

2 tsp Vanilla Extract

1/2 Cup Vanilla Maple or Blood Orange Olive Oil

2 cups Heavy Whipping Cream

1. Whisk together the Sweetened Condensed Milk, Vanilla and Olive Oil. Set Aside.

2. Put the whipping cream in a bowl and whip to stiff peaks. Fold in 1/2 of the olive oil mix. Carefully fold in the remaining mixture being careful not to deflate the whipped cream too much.

3. Put the ice cream into a container, cover and freeze for 4-6 hours. When ready to serve, let sit out for 5 to 10 minutes before scooping and sprinkle with a pinch of the black cyprus sea salt.

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