No Churn Olive Oil Pecan Ice Cream
Prep time: 
Cook time: 
Total time: 
Serves: ½ gallon
  • 2 pint heavy whipping cream
  • 28 oz full fat sweetened condensed milk
  • 16 oz mascarpone
  • 1 tbsp + 1 tsp pure vanilla extract
  • ½ cup olive oil
  • 2 cup pecans, rough chopped
  1. Using a mixer over medium speed add your whipping cream & vanilla extract and mix until soft peaks form.
  2. Add your mascarpone, sweetened condensed milk & olive oil and continue to whip for another minute or so until nicely whipped together.
  3. Fold in your pecans leaving a small handful to sprinkle on top.
  4. Place into two loaf pans that are lined with parchment paper and set in freezer for at least 12 hours, or until desired texture is reached and you need to have a bowl.
  5. Drizzle with a little bit of olive oil and serve.
Recipe by My Lavender Blues at