No Churn Vanilla Bean Olive Oil Ice Cream

Serves 8

10 mins prep

0 mins cook

370 mins total

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

2 servings

⅔ cupheavy cream

⅕ cuphoney, using more or less to taste

½ tspvanilla bean powder, or 2 tablespoons vanilla extract

¼ tspflaky salt

⅕ cupextra virgin olive oil

Magic Shell

1 ½ ozsemi-sweet chocolate, chopped

¼ tbspcoconut oil

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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).

Magic Shell

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!