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Olive Oil No-Churn Ice Cream

no-churn olive oil ice cream with vanilla bean

Olive oil is excellent paired with sweet milk and vanilla bean. This delicious treat is perfect paired with warm chocolate brownies or cake.
Course ice cream
Cuisine American
Diet Gluten Free
Keyword ice cream, olive oil
Prep Time 10 minutes
Additional Time 6 hours


  • One 14 oz sweetened condensed milk 396 g]
  • 1/2 cup extra virgin olive oil [112 g]
  • 2 teaspoons pure vanilla extract
  • 1 vanilla bean seeds scraped
  • 1/2 teaspoon salt
  • 2 oz cream cheese, at room temperature [57 g]
  • 2 cups heavy cream [480 g]


  • In a large bowl, whisk the sweetened condensed milk, olive oil, vanilla, vanilla bean seeds, and salt until completely combined.
  • In the bowl of a stand mixer fitted with a whisk, beat the cream cheese on medium speed until smooth. Turn the mixer to low and add the heavy cream in a slow, steady stream, mixing until completely combined. Increase the speed to medium-high and whisk until stiff peaks form, 3 to 4 minutes.
  • Add half of the whipped cream mixture to the sweetened condensed milk mixture and whisk until completely combined. Using a rubber spatula, gently fold in the remaining whipped cream mixture until no streaks remain. Pour into a 9 in [23 cm] loaf pan or Pullman pan with a lid and freeze until firm, 6 hours or, covered, up to 1 week.