No-Churn Olive Oil Ice Cream With Hot Fudge Recipe (2024)

I made this in reverse order so that I could use the chocolate sauce before freezing the cream mix. I layered 1/3 of the cream mix, drizzled some chocolate sauce and repeated two more times. Then I used a chop stick to gently swirl, crisscrosswise, the chocolate into the cream mixture to create a chocolate swirl. Then I set in the freezer overnight in the airtight container.

For those saying this comes out too salty, make sure you’re using Diamond Crystal kosher salt—the brand is critical. Other kosher salts tend to be denser (more salt in the same volume), which could throw the recipe off. If you use Morton’s, for instance, you would need to cut the measurement roughly in half - there are conversion charts you can find online if you want to get more specific.

This recipe's neatly planned: a standard (14 oz) condensed-milk (CM) can is divided equally between the ice cream and fudge sauce.CM, with its toffee flavor, is very versatile. Its cloying sweetness is offset by dilution (as here), or ingredients that are bitter (Vietnamese coffee, which adds chicory) or sour (e.g., key-lime mousse). In SE Asia, avocado's eaten as a dessert/ice-cream with CM+lime added to fresh avocado, or blended into puree and frozen.

The difficulty-to-taste ratio left us in awe: how does a dish that is so easy have such complex and delicious flavors? We can't wait to have room for seconds, and we are planning dinner parties for the excuse to make this again.We followed the recommendation for a fruity, cold pressed olive oil to its natural conclusion and used lemon olive oil in both the ice cream and the fudge sauce. We used 3/4 tsp. Morton's coarse kosher salt in the ice cream, and we'll try a little less next time.

Read carefully! If you add the olive oil to the hot fudge and then microwave it more, you’ll have a weird thick mess.

Absolutely perfect as written - this recipe is definitely a keeper. My husband and I have had the olive oil and chocolate ice cream at Ecco in Atlanta (referenced in the notes) and it is amazing – this definitely captures the flavor and texture of the original, with far less effort. Definitely use a good quality extra virgin olive oil here, as well as good chocolate – top quality ingredients will shine in the flavors of the final product here. I look forward to sharing this at a dinner party.

Susan C.: Morton's has twice the salinity of Diamond's kosher salt. That's the reason the recipe (as do so many) calls for Diamond's specifically.

To the commenters wondering about lactose intolerance, there is a dairy-free brand of condensed "milk" on the market now. What you would sub in for the whipped cream might be coconut cream, which is often used as a sub for whipped cream.

This was meh for me. Tasted more like whipped cream and less like ice cream. For an equally easy dessert, get some of your favorite store bought vanilla ice cream, drizzle with olive oil and sprinkle some sea salt over the top.

Wondering if you could play around with the flavors with this… i think a lavender / olive oil flavor would be nice… wonder if you could infuse the milk or cream with dried lavender and strain or if should just use extract… also wondering if you could get a honey flavor in there but with sweetened condensed milk it might be too sweet… maybe with unsweetened evaporated milk honey much to think about ….

One of the best things I’ve tasted in a long time, let alone made myself. I didn’t find the hot fudge necessary and almost too sweet, but the ice cream is divine and so easy to make.

Love the subtle taste of the olive oil in this creamy treat - hot fudge was an ideal topping. Yum!

Extremely delicious and a snap to make! I used ordinary olive oil because that was what I had at hand and it was still delicious!

Had some difficulty balancing the mixing of the condensed milk with the fluffy stiff-peaked cream. In order to attempt to make sure that the sloth remained fluffy I ended up under mixing, so when it froze there were big streaks of cream only and big areas of condensed milk so watch that when you try to make this.

Easiest and best ice cream ever made in my house. I used Morton's kosher salt: added 1/2 teaspoon plus 1/8 teaspoon to ice cream; turned out perfect. For the chocolate sauce, used a scant 1/4 teaspoon

I never have any luck with whipping cream myself. Would this work with store-bought (either tub or aerosol) whipped cream? Not "whipped topping," I'm not a rube, but real pre-whipped cream. And if so, how much?

I added the juice and zest of two lemons which added a great zing to cut through the richness.

Wow!!I couldn’t stop eating the mixture before it was even frozen! It is so light and silky with an amazing rich flavor! Next time I’ll add some orange zest but it was perfect as is!

This is great. There are also many no churn ice cream recipes using the same basic format and a variety of flavors at Nigella’s website.

Where are y’all grocery shoppin for this olive oil?

I’ve made this a few times as directed, and I love it. But this week I purchased a bag of Lucky Charms marshmallows and used this recipe as a base for the cereal ice cream of my dreams.

I made this in an ice cream maker, the hope was to have it freeze quicker. The result was somewhat more dense than the whipped version. Still tasty but not as good. I’ll stick to the original method and just have to wait a minute.

My husband and I have always loved the olive oil gelato at Otto in New York, however I never tried to make it at home as I couldn't be bothered to make the custard for it with 10 egg yolks from the recipe I found online. THIS RECIPE IS PERFECT and is new favorite ice cream. I did use my cusine art ice cream maker and it was a dream to make. Dump in the ingredients and 30 mins later heaven awaits. I love hot fudge but I don't think this gelato needs it. It is perfect as is!! I vote not hot fudge.

I thought this was incredible. Especially considering how easy it is. Did take more than 3 hours to freeze up.

Easiest and best ice cream ever made in my house. I used Morton's kosher salt: added 1/2 teaspoon plus 1/8 teaspoon to ice cream; turned out perfect. For the chocolate sauce, used a scant 1/4 teaspoon

Easy and fun to make, but my kids did not love the olive oil taste in the ice cream. Would browned butter and vanilla work for flavor instead of the olive oil in the ice cream? (I realize it would no longer be olive oil ice cream!).

I had olive oil ice cream out in SF last year, and everything else since has been meh. This is over the top; just perfect.

Had some difficulty balancing the mixing of the condensed milk with the fluffy stiff-peaked cream. In order to attempt to make sure that the sloth remained fluffy I ended up under mixing, so when it froze there were big streaks of cream only and big areas of condensed milk so watch that when you try to make this.

You need more than 3 hours for freezing - overnight is best

I’ve made this recipe off Sally’s baking addition site using blueberries many times. Everyone loves it. She uses pure vanilla extract and I feel that is missing here. Plus the whole can of sweetened condensed milk with the whipped cream. I’ve also done a chocolate swirl version after making dark chocolate ganache. I’ve not tried an olive oil version but Salt and Straw ice cream in Portland has one and its fabulous.