No Churn Vanilla Bean Olive Oil Ice Cream

Name: No Churn Vanilla Bean Olive Oil Ice Cream
Total time: 370 min
Yield: 8 servings
Cuisine: Indonesian
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

Made quickly using a super simple method and everyday ingredients. Everyone's favorite - made better!

⏱️ 370 min 🔪 Prep: 10 min 📊 Hard 👁️ 18 views

👨‍🍳 Start Cooking

No Churn Vanilla Bean Olive Oil Ice Cream

Foto: Half Baked Harvest

Ingredients

8 servings

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

Steps

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!