This no-churn olive oil ice cream is a sweet treat with a gourmet twist. Whipped to silky-soft peaks and infused with honey, vanilla and flaky salt, each bite melts into a luxurious blend of richness and subtle savory notes thanks to the bold addition of extra virgin olive oil. It’s effortlessly elegant, refreshingly simple to make and endlessly customizable. Scoop it into bowls and finish with juicy berries and a sprinkle of granola for a dessert that’s equal parts indulgent and sophisticated.
Olive Oil Ice Cream
Prep Time 6 hours
Total Time 6 hours
Servings 4
Calories 512 kcal
Ingredients
- 2-1/2 cups heavy cream
- 1/2 cup honey using more or less to taste
- 2 Tbsp. vanilla extract
- 1 tsp. flaky salt
- 1/3 cup extra virgin olive oil
Instructions
-
Using electric mixer, whip cream in large bowl until soft peaks form, 1-3 minutes.
-
Add honey, vanilla and salt. Gently whip to combine.
-
Using a spatula, fold olive oil into ingredients, being careful not to overmix cream.
-
Spoon cream into 9x5 inch loaf pan.
-
Cover and freeze until firm, at least six hours.
-
To serve, top with fresh fruit and granola.
Recipe Notes
Grab these ingredients and more at Vitacost.
Nutrition Facts
Olive Oil Ice Cream
Amount Per Serving (1 g)
Calories 512
Calories from Fat 351
% Daily Value*
Fat 39g60%
Saturated Fat 16g80%
Polyunsaturated Fat 3g
Monounsaturated Fat 19g
Cholesterol 67mg22%
Sodium 19mg1%
Potassium 90mg3%
Carbohydrates 38g13%
Fiber 0.1g0%
Sugar 37g41%
Protein 2g4%
Vitamin A 875IU18%
Vitamin C 1mg1%
Calcium 43mg4%
Iron 0.3mg2%
* Percent Daily Values are based on a 2000 calorie diet.
Featured Products
