No-Churn Olive Oil Ice Cream With Hot Fudge

Olive oil ice cream is so magical. This ice cream is no-churn, which just means that you don’t need an ice cream maker. Hi, I’m Eric Kim. I’m a cooking columnist for The New York Times. I love this recipe because it’s so easy. What you do is you whip air into cream. And then, you fold that whipped cream into a mixture of sweetened condensed milk, olive oil and salt. There’s something about adding olive oil, like a good fruity extra virgin olive oil, it makes it taste so velvety and luxurious. It’s really a wonderful texture. It’s just so soft and airy. I also love this recipe because half of the sweetened condensed milk goes into the ice cream base, but the other half, you use to make this gorgeous hot fudge sauce. A little salt and melt it, and you have a wonderful sauce for your ice cream. It’s really nice when you have a fruity, creamy olive oil ice cream against that bittersweet chocolate. I mean, mmm.