This easy, delicious no churn vanilla ice cream with pink salt and olive oil is the perfect, refreshing summer treat.
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GET THE RECIPE
Line a loaf pan with parchment paper. In a small bowl mix together the vanilla extract, salt and sweetened condensed milk until combined.
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In a mixing bowl, use a hand mixer with whisk attachment to whip the heavy cream to soft-medium stiff peaks.
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Pour the sweetened condensed milk mixture into the whipped cream mixture and gently fold everything together. Be careful not to overmix.
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Pour half of the mixture into the prepared loaf pan, drizzle with 1 tbsp honey, 1 tbsp olive oil and 1/2 tsp sprinkle of salt and use a toothpick to gently swirl them into the mixture.
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Pour in the remaining ice cream mixture and top with 1 tbsp honey, 1 tbsp olive oil and one more pinch of salt. Again use a toothpick to swirl it into the mixture.
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Cover tightly with plastic wrap and freeze for at least 8 hours or overnight before serving.
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