With summer here, one of the ways I like to cool off (and treat myself) is with a scoop of ice cream. One flavour I want to bring to your attention is olive oil ice cream. Sounds strange but it’s delicious!

Remember, olives are a fruit, olive oil is a great ingredient to use to make moist cakes and after having tried it in ice cream, I became a fan and I made a batch myself. In the world of olive oil, there are peppery, bold olives and then there are fruity tasting olive oils. Choose the latter when making this ice cream.

No-Churn Olive Oil Ice Cream

Recipe by Peer MinakiCourse: Dessert, VegetarianDifficulty: Easy

Servings

10

servings

Prep time

15

minutes

Ingredients

• 2 cups (500ml) heavy cream

• 1 can (300ml) sweetened condensed milk

• 1/4 cup fruity extra virgin olive oil

• 1 tsp. sea salt

• more olive oil to drizzle

Directions

• Using a stand mixer or hand mixer, place the cream, condensed milk, in the bowl and whip for 5-6 minutes or until you soft peaks.
• Add the olive oil and salt and mix until just combined.
• Transfer to an airtight container, drizzle top with olive oil and cover.
• Place in your freezer overnight to set.
• When serving, drizzle more olive oil over the scoop.