No Churn Vanilla Ice Cream with Pink Salt + Olive Oil
This easy, delicious no churn vanilla ice cream with pink salt and olive oil is the perfect, refreshing summer treat.
Servings 6
Calories 418kcal
Ingredients
- 2 cups heavy whipping cream
- 14 oz sweetened condensed milk (about 1 3/4 cups)
- 1 tbsp vanilla extract or vanilla bean paste
- 1/2 tsp Diamond Crystal Coarse Himalayan Pink Salt plus more for topping
- 2 tbsp olive oil, divided
- 2 tbsp liquid honey, divided
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
