No-Churn Olive Oil Ice Cream with Homemade Hot Fudge
A creamy, no-churn olive oil ice cream topped with a rich, glossy homemade hot fudge. No machine needed!
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.