Olive oil ice cream sounds like something you’d order at a nice restaurant, find intriguing, and then think about for weeks. This no-churn version brings it home, no machine required, with a silky texture and a generous pour of rich, indulgent homemade hot fudge.
Oh look at that, it’s almost ice cream season. I blinked, and now it’s April. The older I get, the truer clichés seem to be. These days, I’m the insufferable grown-up saying things like, well, time sure is flying by! Of course, the poets have a prettier way of phrasing it, so before summer slips away into a moment in time, before it sips away like a bottle of wine, let us churn it into ice cream.
No, actually, better yet—let’s not churn anything. Let’s make this no-churn olive oil ice cream with homemade hot fudge. Because we might not have an ice cream machine at home, but we do have a sophisticated palate.
This recipe is adapted from NYT Cooking, and a while ago, when the world seemed to be drizzling olive oil on everything, I’ll admit, I was intrigued. I stumbled onto the trend, and before I knew it, I had completely fallen into it.
Just like everybody else, I found myself experimenting and pushing my boundaries. I bought a squeezable bottle of olive oil to make things easier. I was drizzling that thing on everything. It was a fun season. I like shocking my taste buds from time to time.
I made my mom try vanilla ice cream lightly drizzled with expensive, fruity extra virgin olive oil and sprinkled with the finest sea salt. The woman had a bite and, speechless, walked away from me and the bowl. I was a little offended, to be honest, but happy to have more left for myself.
Then I saw this recipe, and it was obvious. I had to try it.
No-Churn Olive Oil Ice Cream with Homemade Hot Fudge
Like most no-churn ice cream recipes, this one has a condensed milk base that is lightened with whipped cream. The olive oil is here for flavor, but it’s not overpowering, so don’t be afraid to try it. Using a good-quality extra virgin olive oil is imperative for a good final product, so keep that in mind.
The hot fudge is chewy and rich, the chocolatey cherry on top. Like I mentioned, the olive oil here is very subtle and hardly noticeable; it’s mostly a source of fat in place of the usual butter. The salt acts as a flavor enhancer, balancing the recipe instead of turning it into salad.
I made very small changes to the original recipe. Since it’s so simple and effective, there is no reason for drastic choices. No-churn ice creams are mellow versions of regular ice creams, perhaps not as creamy and silky.
But comparing the two is missing the point entirely. One makes a no-churn ice cream for the ease, convenience, and speed of it. And as far as those criteria go, you can’t get much better than this.
The amount of sugar in this is something we’ll choose to overlook. Whenever I open a can of condensed milk, I never think of the sugar bomb I’m about to consume; I only think, wouldn’t it be nice if it were socially acceptable to drink this thing straight out of the can? (No, I’ve never done that. No, I never will. I’m civilized.) But if you’re having ice cream, it’s a nonverbal agreement–the sugar comes with the perks. Besides, that’s what running is for. An easy habit to take up.
How to Serve No-Churn Olive Oil Ice Cream
- Let the ice cream sit at room temperature for 8-10 minutes before scooping for a creamier texture.
- Finish with warm or room-temperature hot fudge, depending on how thick you want the sauce to sit.
- A pinch of flaky salt sharpens the olive oil and chocolate.
- Toasted nuts (almonds or hazelnuts) add crunch and contrast if you want texture.
FAQ
Does olive oil ice cream actually taste like olive oil?
Yes, but subtly. It reads more as fruity, rich, and slightly peppery depending on the olive oil used.
What kind of olive oil works best for dessert?
Use a good-quality extra-virgin olive oil with a smooth, fruity profile. Avoid overly bitter or harsh oils.
Why is no-churn ice cream different from traditional ice cream?
No-churn ice cream is denser and slightly softer because it relies on whipped cream rather than churning for aeration.
Can I make the hot fudge ahead of time?
Yes. It keeps in the fridge for several days and just needs a quick reheat before serving.
How long does no-churn ice cream need to freeze?
At least 3 hours, but overnight gives the best set and texture.
If you make this No-Churn Olive Oil Ice Cream With Homemade Hot Fudge, please let me know in the comments! I’d love to hear from you.
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No-Churn Olive Oil Ice Cream with Homemade Hot Fudge
Ingredients
Ice Cream:
- ⅔ cup (7 oz) sweetened condensed milk
- 3 tbsp fruity extra-virgin olive oil
- ¾ tsp kosher salt
- 1 ½ cups heavy cream
Hot Fudge:
- ⅔ cup (7 oz) sweetened condensed milk
- ½ cup (2 oz) bittersweet chocolate, coarsely chopped
- ¼ tsp kosher salt
- 2 tbsp fruity extra-virgin olive oil
Instructions
- Make the ice cream: In a medium bowl, whisk together the sweetened condensed milk, olive oil, and salt until smooth and fully combined.
- In a separate large bowl (or the bowl of a stand mixer), whip the heavy cream with a hand mixer or stand mixer until stiff peaks form. The cream should hold its shape firmly when the whisk is lifted.
- Scoop a small spoonful of the whipped cream into the condensed milk mixture and stir it in briskly to loosen it.
- Pour the lightened condensed milk mixture into the bowl of whipped cream. Using a spatula or large spoon, gently fold everything together, sweeping from the bottom and sides of the bowl until fully incorporated while keeping as much air in the mixture as possible.
- Transfer to an airtight container and freeze until set, at least 3 hours or preferably overnight.
- Make the hot fudge: In a small microwave-safe bowl, combine the sweetened condensed milk, chopped chocolate, and salt. Heat in short 30-second bursts, stirring between each, until the chocolate is fully melted and the mixture is smooth (about 30-60 seconds total). Drizzle in the olive oil, stirring until glossy and fully emulsified.
- Alternatively, warm the condensed milk, chocolate, and salt in a small saucepan over medium heat, stirring frequently until melted and smooth. Remove from the heat and mix in the olive oil.
- To serve: Let the ice cream sit at room temperature for about 10 minutes before scooping. Spoon over the warm or room-temperature hot fudge.
- The hot fudge can be stored in an airtight container in the fridge for up to 5 days. Reheat briefly in the microwave until pourable. The ice cream keeps well in the freezer for up to 1 month.
