Ninja Creami Olive Oil Ice Cream
This Ninja Creami olive oil ice cream is smooth, rich, and subtly fruity with a clean finish. Olive oil and lemon keep the texture creamy without feeling heavy.
Servings: 4
Calories: 197kcal
Equipment
- 1 Ninja Creami Deluxe
- 1 Blender
- 1i Ninja Creami Container Pint
Ingredients
- 2 cups half and half
- 3 tablespoon extra virgin olive oil
- ½ cup sweetened condensed milk or adjust with condensed milk
- 1 teaspoon vanilla extract
- 2 teaspoon lemon juice or zest of 1 lemon
Instructions
- Blend: Combine half and half, olive oil, sweetened condensed milk, vanilla, and lemon in a blender. Blend until smooth and fully emulsified — meaning the olive oil is completely mixed in with no oily layer on top. It should look creamy and uniform, not separated.2 cups half and half, 3 tablespoon extra virgin olive oil, ½ cup sweetened condensed milk, 1 teaspoon vanilla extract, 2 teaspoon lemon juice
- Freeze: Pour into a Ninja Creami pint and freeze for 24 hours on a level surface.
- Spin: Run the “Ice Cream” mode on your Ninja Creami.
- Respin: If the texture looks crumbly, make a small well in the center, add about 1 tablespoon of half and half, then respin until smooth.
- Scoop & Serve: Scoop and enjoy right away, or drizzle extra olive oil and add mix-ins like sea salt or nuts.
Notes
- Use mild, fresh extra virgin olive oil — avoid peppery or bitter oils
- Chill mixture well before freezing (if your ingredients are warm)
- Don’t overfill the pint — leave headspace for expansion
- Store flat and respin as needed to refresh texture
Nutrition
Calories: 197kcal
