No Churn Vanilla Ice Cream | FoodByMaria Recipes

10 Ingredients Or Less

No Churn Vanilla Ice Cream with Pink Salt + Olive Oil

Last Updated:
This post may contain affiliate links. Please read our disclosure policy.
No churn vanilla ice cream with a ice cream scoop

Prep

10 minutes

Yield

6

This easy, delicious no churn vanilla ice cream with pink salt and olive oil is the perfect, refreshing summer treat.

Nothing says summer more than ice cream, and this no churn vanilla ice cream just proves how easy it can be to make it yourself. This ice cream recipe can be used as a base for any of your fav flavors, but I personally love the simplicity of this pink salt and olive oil flavor. It’s so delicious and refreshing for the hot summer weather.

No churn vanilla ice cream with a ice cream scoop

Why you’ll love this no churn vanilla ice cream:

  • Versatile: Not a fan of olive oil and pink salt? Switch it up and add in your fav fruit, or even spice like cinnamon
  • Refreshing: This vanilla ice cream is so refreshing for hot summer weather
  • Easy: Making ice cream couldn’t be easier than this no churn recipe that only takes 10 minutes to prep

Ingredients:

Pink Salt: For this recipe, I used Diamond Crystal Coarse Himalayan Pink Salt. Pink salt actually has so many health benefits. It can be great to balance your body’s pH, helps with signs of aging, improves sleep quality, regulates blood sugar, and can even increase libido.

Olive Oil: Olive oil is obviously my go-to as a Greek girlie, but I think it’s basically an essential item in everyone’s kitchen. Olive oil is loaded with heart-healthy fats and antioxidants.

No churn vanilla ice cream being scooped out

How to make no churn vanilla ice cream:

  1. Line a loaf pan with parchment paper.
  2. In a small bowl mix together the vanilla extract, salt and sweetened condensed milk until combined.
  3. In a mixing bowl, use a hand mixer with whisk attachment to whip the heavy cream to soft-medium stiff peaks.
  4. Pour the sweetened condensed milk mixture into the whipped cream mixture and gently fold everything together. Be careful not to overmix.
  5. Pour half of the mixture into the prepared loaf pan, drizzle with 1 tbsp honey, 1 tbsp olive oil and 1/2 tsp sprinkle of salt and use a toothpick to gently swirl them into the mixture. Pour in the remaining ice cream mixture and top with 1 tbsp honey, 1 tbsp olive oil and one more pinch of salt. Again use a toothpick to swirl it into the mixture.
  6. Cover tightly with plastic wrap and freezer for at least 8 hours or overnight before serving.

Expert Tips & FAQ:

How to make soft ice cream without ice cream maker? Whip heavy cream until fluffy stiff peaks form, then fold it into sweetened condensed milk (with some vanilla extract).

What is the difference between churn and no churn ice cream? No churn ice creams are made without eggs. Another difference is no churn uses condensed milk vs. sugar.

Advertisements

How do you make homemade ice cream stay creamy? The sugar or honey is what makes it hold the creaminess.

How do I turn regular ice cream into soft serve? Simply put the regular ice cream in a bowl and whip it all up with a spoon.

Other dessert recipes you’ll love:

No churn vanilla ice cream with a ice cream scoop

No Churn Vanilla Ice Cream with Pink Salt + Olive Oil

5 from 4 votes
This easy, delicious no churn vanilla ice cream with pink salt and olive oil is the perfect, refreshing summer treat.
Prep Time 10 minutes
Total Time 8 hours 10 minutes
Course Dessert
Cuisine Greek-Inspired
Servings 6
Calories 418 kcal

Ingredients
  

Shop Ingredients on Jupiter

Instructions
 

  • Line a loaf pan with parchment paper.
  • In a small bowl mix together the vanilla extract, salt and sweetened condensed milk until combined.
  • In a mixing bowl, use a hand mixer with whisk attachment to whip the heavy cream to soft-medium stiff peaks.
  • Pour the sweetened condensed milk mixture into the whipped cream mixture and gently fold everything together. Be careful not to overmix.
  • Pour half of the mixture into the prepared loaf pan, drizzle with 1 tbsp honey, 1 tbsp olive oil and 1/2 tsp sprinkle of salt and use a toothpick to gently swirl them into the mixture. Pour in the remaining ice cream mixture and top with 1 tbsp honey, 1 tbsp olive oil and one more pinch of salt. Again use a toothpick to swirl it into the mixture.
  • Cover tightly with plastic wrap and freezer for at least 8 hours or overnight before serving.

Video

Nutrition

Calories: 418kcal | Carbohydrates: 44.4g | Protein: 6.4g | Fat: 24.9g | Saturated Fat: 13.5g | Polyunsaturated Fat: 1.4g | Monounsaturated Fat: 8.6g | Trans Fat: 0.5g | Cholesterol: 67.7mg | Sodium: 288.9mg | Sugar: 44.5g
Review This Recipe Let us know how it was!
Alejandra alcala

5 stars
I meaaaaan! HOW DELICIOUS! This is the perfect ice cream. the flavor is so friendly; salty, bitter ( depends on the olive oil you use) and sweet at the same time that’s is so yummy to have at anytime and after any dish 😍 I’m making this again!

Maria Koutsogiannis

Thank you so much sweetie!

Alejandra Alcala

5 stars
I meaaaaan! HOW DELICIOUS! This is the perfect ice cream. the flavor is so friendly; salty, bitter ( depends on the olive oil you use) and sweet at the same time that’s is so yummy to have at anytime and after any dish 😍 I’m making this again!

Post A Comment

Recipe Rating




Share to...