We've teamed up with Jessie Sheehan to bring you this fabulously easy and incredibly delicious NO CHURN ice cream recipe. It features our own Premium Selection olive oil both in the ice cream and as a little something extra on top! You'll definitely want two scoops!
Place a 9x5x2-inch loaf pan into the freezer about an hour before making the ice cream.
In a food processer fitted with the blade attachment, whip the cream, vanilla and salt until the cream holds stiff peaks, about 30 to 45 seconds.
Add the sweetened condensed and evaporated milks and the oil and process just to combine, scraping down the bowl with a rubber spatula, if necessary, about 15 seconds.
Transfer to the cold pan. Smooth the top with a small offset spatula. Cover in plastic wrap, and freeze for at least five hours.
Right before serving, drizzle with additional olive oil.