No-Churn Olive Oil Gelato

No-Churn Olive Oil Gelato.


For 10 Person(s)

For the Gelato:

  • 14 ounces Sweetened Condensed Milk
  • 1/2 cup Botticelli Extra Virgin Olive Oil
  • 1 Vanilla Bean Pod
  • 2 teaspoons Vanilla Extract
  • 2 cups Heavy Cream


  1. In a mixing bowl whisk together the condensed milk, Botticelli extra virgin olive oil, vanilla bean and extract until fully Incorporated. Set aside.
  2. In another mixing bow whip the heavy cream with an electric mixer until stiff peaks form.
  3. Fold the whipped cream into the condensed milk mixture about 1/3 at a time. Pour into a loaf pan and cover with plastic wrap. Freeze overnight or for at least 6 hours.

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