No Churn Vanilla Bean Olive Oil Ice Cream.
Ingredients
- 2 1/2 cups heavy cream
- 1/2 cup honey, using more or less to taste
- 2 teaspoons vanilla bean powder, or 2 tablespoons vanilla extract
- 1 teaspoon flaky salt
- 1/3 cup extra virgin olive oil
- 6 ounces semi-sweet chocolate, chopped
- 1 tablespoon coconut oil
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Instructions
- 1. Using an electric mixer, whip the cream in a large bowl until soft peaks form, 1-3 minutes. Add the honey, vanilla, and salt. Whip to gently combine. Then, stream in the olive oil, being careful not to overmix the cream.
- 2. Spoon the cream into a 9×5 inch loaf pan. Cover and freeze until firm, at least 6 hours. Enjoy plain as is, or with some magic shell on top (below).
- 1. To make the magic shell. Melt the chocolate and coconut oil together in the microwave. Cook on 30-second intervals, stirring after each interval, until smooth. Let cool 10 minutes before using.
- 2. Scoop the ice cream into a bowl or onto a cone, then drizzle with the magic shell. Wait 1 minute, then crack and enjoy!
Source
Original recipe: View Original