No-Churn Olive Oil Ice Cream With Hot Fudge

No-Churn Olive Oil Ice Cream With Hot Fudge

At Ecco restaurant in Atlanta, one dessert stands above the rest: a salted olive oil gelato. Inspired by that dish in flavor but not in method, this frozen treat doesn’t require an ice-cream maker. Instead, a sweetened condensed milk base, flavored with olive oil, is lightened with whipped cream and frozen. Once this fluffy mass is firm and scooped, the silky texture will make you think: Why does anyone churn at all? The hot fudge sauce, with its chewy texture and deep, chocolaty flavor, is as easy to make and uses up the other half of a 14-ounce can of sweetened condensed milk.
  • Total:
  • Serves: 1 person



  1. Step 1

    Make the ice cream: In a medium bowl, whisk together the sweetened condensed milk, olive oil and salt until well combined.
  2. Step 2

    In a separate larger bowl (or in the bowl of a stand mixer), whisk the heavy cream by hand or with a hand or stand mixer until stiff peaks form. When you lift the whisk out of the bowl and flip it over, a peak of whipped cream should stand upright without flopping over. Add a dollop of the whipped cream to the smaller bowl with the condensed milk and stir vigorously to help loosen the condensed milk mixture.
  3. Step 3

    Add the lightened condensed milk mixture to the whipped cream and, using a rubber spatula or large metal spoon, gently combine the two components by dragging the utensil under and over the mixture, scraping the sides and bottom of the bowl as you go. Repeat this folding to fully incorporate the cream while maintaining its air bubbles.
  4. Step 4

    Transfer to an airtight container and freeze until firm, at least 3 hours or overnight.
  5. Step 5

    Make the hot fudge sauce: To a small microwave-safe bowl, add the sweetened condensed milk, chocolate and salt. Microwave on high in 30-second increments until the chocolate is completely melted, 30 to 60 seconds total. Add the olive oil and stir vigorously until smooth. Alternatively, heat the condensed milk, chocolate and salt in a small saucepan over medium, stirring occasionally, until the chocolate is melted, then turn off the heat and stir in the olive oil.
  6. Step 6

    To serve, let the ice cream sit at room temperature to thaw for at least 10 minutes before scooping, then top with the hot fudge sauce. The hot fudge can be refrigerated in an airtight container for up to 5 days; microwave right before serving until loose enough to dollop over the ice cream. The ice cream can be frozen for up to 1 month.