Olive Oil No Churn Mint Chocolate Chip Ice Cream (No Churn)
The pairing of olive oil and ice cream may sound odd at first, but surprisingly, the olive oil makes the ice cream even more creamy, smooth and rich. This ice cream recipe sure won't disappoint the pickiest of eaters and provide the protein and nutritional fats every growing kid needs, in a very sweet way!
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!
Notes
I added mini-chocolate chips for my kiddo which was a hit! (chocolate chips not included in calorie estimate)