Soft, scoopable, no-churn ice cream. It's the magic of extra virgin olive oil combined with sweetened condensed milk. It's a frozen dessert that stands above all the others. Our recipe is inspired by NYTimes Cooking
2/3 cup sweetened condensed milk (7 ounces)
2 tbsp mild extra-virgin olive oil
1/2 tsp Kosher salt 
1-1/2 cups heavy (whipping) cream
Optional: 1/2 cup finely chopped dark chocolate or chopped chocolate chips


In a small bowl, place sweetened condensed milk and stir vigorously until loosened. Add olive oil and salt and gently blend again. In a large bowl, whip the cream to stiff peaks. Add a dollop of whipped cream to milk mixture to further loosen making it easier to incorporate into the cream. Add milk mixture using rubber spatula to fold in over and under the whipped cream, scraping sides and bottom of bowl until fully incorporated. Gently fold in chocolate. Pour mixture into container with tight fitting lid. Place in freezer for at least 4 hours or overnight.