No-Churn Olive Oil Gelato ___

No-Churn Olive Oil  Gelato


For the Gelato:

  • 14 ounces sweetened condensed milk
  • 0.5 cup extra virgin olive oil
  • 1 vanilla bean pod
  • 2 teaspoons vanilla extract
  • 2 cups heavy cream


In a mixing bowl whisk together the condensed milk, extra virgin olive oil, vanilla bean and extract until fully Incorporated. Set aside.

In another mixing bow whip the heavy cream with an electric mixer until stiff peaks form.

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.