Non-Dairy Olive Oil Ice Cream

Ingredients

• 2 cups unsweetened plant-based milk (such as almond, coconut, or oat milk)

• 1/2 cup granulated sugar (adjust to taste)

• 1/4 cup TAO Olive Oil (e.g. Extra Virgin, Lemon Pressato, or Orange Pressato)

• 1 teaspoon vanilla extract

• Pinch of salt

Directions

1. In a mixing bowl, whisk together the plant-based milk, sugar, olive oil, vanilla extract, and salt until well combined and the sugar is dissolved.

2. Pour the mixture into an ice cream maker and churn according to the manufacturer's instructions. This usually takes about 20-25 minutes, or until the mixture reaches a creamy, soft-serve consistency.

3. If desired, add any additional flavorings or mix-ins during the last few minutes of churning (e.g., crushed cookies, nuts, or fruit).

4. Transfer the churned ice cream to a lidded container and freeze for at least 4 hours or until firm.

5. Once fully frozen, scoop the non-dairy olive oil ice cream into bowls or cones and serve.

Enjoy your homemade non-dairy olive oil ice cream! It's a delicious and healthier alternative to traditional milk-based ice cream, offering the unique flavors and health benefits of extra virgin olive oil. Feel free to experiment with different variations and toppings to create your perfect treat. Bon appétit!