OLIVE OIL MINT CHOCOLATE CHIP ICE CREAM
(NO CHURN!)
My toddler does not drink milk anymore, so I am always looking for a fun, refreshing, and nutritional way to get him to eat more dairy without all the fuss. After tasting this, my only question was ‘why isn’t this more popular?’ It’s easy to make without an ice cream maker, and creates a velvety texture and subtle flavor from the addition of the olive oil.
The olive oil may seem like a surprising ingredient, but it creates a depth to the existing sweetness and creaminess of the ice cream. The mint extract also brings out a refreshing burst of flavor that’s popular among the kiddos. Whether you are serving this as a stand alone dessert to the little ones or pairing with the Beryella Focaccia and Red Wine Magic Shell combo for the grown ups, this ice cream recipe is a game-changer, especially on warmer summer and fall days.
Olive Oil No Churn Mint Chocolate Chip Ice Cream (No Churn)
Equipment
- 1 Electric hand held or standing mixer fitted with the whisk attachment
- 1 Large ice cream storage container
Ingredients
Ingredients for the Ice Cream:
- 2 cups heavy whipping cream
- 1 can 14 oz sweetened condensed milk
- 1/4 cup good quality extra virgin olive oil
- 1 teaspoon mint extract this is quite strong so add to taste
- Pinch of salt
Optional Toppings/Mix-ins:
- Caramel sauce
- Chocolate chips
- Sprinkles
- Magic Shell (see previous recipes) omit the red wine for the little ones
Instructions
To Make the Ice Cream:
- In a large mixing bowl or standing mixer, whip/whisk the heavy cream until stiff peaks form (~3-5 minutes with the standing mixer).
- Gently fold in the sweetened condensed milk until combined.
- Add the olive oil, pinch of salt, mint extract and any other optional mix-ins.
- Pour into a freezer-safe container and freeze for 4-6 hours or ideally, overnight.
- Scoop, pair with the Berryella Focaccia bread, or eat as a stand alone. Enjoy!
