No Churn Chocolate Olive Oil Ice Cream with Cherries
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No Churn Chocolate Olive Oil Ice Cream with Cherries
There's no better way to say, "I love you," than with homemade ice cream. But who has the time? Or the equipment? This recipe for No Churn Chocolate Olive Oil Ice Cream with Cherries combines all the things you love about rich and delicious chocolate ice cream, with a no-fuss preparation that you can make in your food processor!
Pair Recipe with No Churn Chocolate Olive Oil Ice Cream with Cherries with:
Clams Casino
Similar Colavita Recipes:
Bittersweet Chocolate and Extra Virgin Olive Oil Ice Cream
Colavita Olive Oil No-Churn Ice Cream by Jessie Sheehan
Ingredients
Directions
Place a 9x5x2-inch loaf pan into the freezer about an hour before making the ice cream.
In a food processor 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, the cocoa powder, and the Colavita olive 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.
To serve, squeeze 1 tbsp chocolate syrup in the bottom of an ice cream bowl.
Place 2-3 scoops of the ice cream on top of the syrup.
Spoon the thawed cherries on top of the ice cream, including any juices.
Serve!
For more information about the wine featured in this recipe visit PanebiancoWines.com
Shop this recipe
Ingredients
Directions
Place a 9x5x2-inch loaf pan into the freezer about an hour before making the ice cream.
In a food processor 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, the cocoa powder, and the Colavita olive 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.
To serve, squeeze 1 tbsp chocolate syrup in the bottom of an ice cream bowl.
Place 2-3 scoops of the ice cream on top of the syrup.
Spoon the thawed cherries on top of the ice cream, including any juices.
Serve!
For more information about the wine featured in this recipe visit PanebiancoWines.com
2 Comments
I’m interested in making this but I don’t see in the directions when to add the cocoa powder and instant espresso. Is it with the heavy cream at the beginning?
Hi Carolyn,
Thanks for pointing out our error, and apologies for the confusion! We actually omitted the espresso powder and added the cocoa with the condensed milk and olive oil in step #3. If you still want to try the espresso powder (optional) you can add it to step #3 as well, but we felt it wasn’t needed after testing! Good luck and let us know how it goes!