No-Churn Olive Oil Ice Cream

Ingredients

• ·2 cup heavy cream
• ·14 oz sweetened condensed milk (one can)
• ·0.33 cup good olive oil
• ·0.5 tsp flaky sea salt

Steps

1. 01Whip 2 cups heavy cream to stiff peaks.
2. 02Whisk condensed milk and olive oil together until emulsified.
3. 03Fold whipped cream into the condensed milk mixture in two additions.
4. 04Pour into a loaf pan, sprinkle with flaky salt.
5. 05Freeze at least 6 hours, ideally overnight.

Community discussion (3)

• Theo W.

  cooked this▲ 251 month ago

  Used a really peppery olive oil and it came through beautifully. Don't use your bland cooking oil for this one.

• Priya R.

  cooked this▲ 101 month ago

  8 hours was really more like overnight for a full set for me, my freezer runs a bit warm.

• Marcus T.

  cooked this▲ 81 month ago

  Flaky salt on top is essential, don't use table salt here.