Creamy and oh-so rich, this olive oil ice cream is fresh, delicious, and lightly fruity. The perfect dessert to end (or hey, start) a meal with.
1/2 cup Potli EVOO
2 tsp vanilla extract
1 can (14 oz) sweetened condensed milk
2 cups heavy whipping cream
Optional toppings: Roasted peaches, salted caramel
Directions: Combine condensed milk, vanilla, and olive oil in a large bowl. Whip cream until stiff peaks form. Stir in 1/3 of the whipped cream into the mixture. Fold in remaining whipped cream. Scrape into a bowl and cover with plastic wrap. Freeze for at least 6 hours. Let sit 5 minutes before serving.