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Don’t have an ice cream machine? Not a fan of waiting ages for some delicious frozen goodness? No churn ice cream is an excellent choice when making your future favourite dessert! And it’s another excellent use of Verde Vivace EVOO. You can use this recipe as a base and add what you like to the mix, or on your plate when the ice cream is done. We went for fresh blueberries and blackberries, as seen in the picture, but any type of topping will work for sure. Although we do suggest, that the first time you make this ice cream, try it without too much of other stuff, to experience the real taste of olive oil ice cream.


7 oz/200 g sweetened condensed milk
1 tsp vanilla extract (optional)
¼ cup/50 g Verde Vivace Extra Virgin Olive Oil
1 cup/240 g cream


1. Mix together oil and condesed milk, add vanilla if you’re using it.
2. Whip the cream until it forms heaps.
3. Add the whipped cream in small portions to the oil/milk mixture, blending them together carefully so the paste doesn’t lose its fluffiness.
4. Scrape the paste to a pan of your choice and pop it in the freezer for at least six hours.

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