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Lightly sweetened and so delicious, No Churn Vanilla Bean Olive Oil Ice Cream. Made quickly using a super simple method and everyday ingredients. The base consists of heavy cream, honey, and real vanilla beans. Olive oil is added for a rich, silky flavor. You really can’t beat this icy cold creamy treat. It’s delicious and so easy – everyone’s favorite classic ice cream made better!

No Churn Vanilla Bean Olive Oil Ice Cream |

Never did I think I could be so excited to share a vanilla ice cream recipe. But I think this is probably my favorite ice cream of the summer. It’s just so creamy, silky, and the flavors are perfect. Basic, sure, but so great!! 

With August well underway, temps are obviously pretty hot. Warm, sunny days should always have some ice cream involved. I usually go for chocolate, but my dad’s favorite flavor is vanilla. And with all the peach recipes I’ve been sharing, I really wanted to make my own vanilla ice cream to serve atop all the warm crisps and cobblers! 

No Churn Vanilla Bean Olive Oil Ice Cream |

Here are the details 

Of all the ice cream recipes I’ve ever shared, this is without a doubt the simplest. Heavy cream, honey, vanilla, olive oil, and sea salt. 

I did add a chocolate “magic” shell, which is fun and so delicious, but not a must.

Start with the ice cream. Whip the heavy cream until you start to see it stiffen. Swirl in the honey, vanilla, and salt. 

For the honey, use something you really enjoy and make sure to taste the cream to ensure it’s sweet enough. 

No Churn Vanilla Bean Olive Oil Ice Cream |

And for the vanilla, I love to use vanilla bean powder. The powder is just the ground seeds from the vanilla bean. It’s really convenient to have and I use it all the time. I just order it on Amazon and it will last you a year. If you don’t have vanilla powder, use the seeds from a vanilla bean or simply use vanilla extract. 

Once the cream is whipped, slowly fold in the olive oil. I know some of you may think it’s odd to be adding olive oil to ice cream, but I promise you, it’s not. Olive oil adds only the slightest hint of fruitiness that pairs with the vanilla and honey so beautifully. 

Simply freeze the ice cream in a glass container or loaf pan. I like to use something like this rectangle loaf pan.

No Churn Vanilla Bean Olive Oil Ice Cream |

Every spoonful is rich, creamy, perfectly sweetened, and full of sweet vanilla. I love the rich flavor of the vanilla when paired with olive oil and sea salt.

It feels like a very Italian-style rice ice cream, just no eggs! 

No Churn Vanilla Bean Olive Oil Ice Cream |

So enjoy, and maybe make a double batch – one for this week and one for the week ahead. We all need a good vanilla ice cream stashed away in our freezers! 

No Churn Vanilla Bean Olive Oil Ice Cream |

Looking for other summer desserts? Here are some favorites:

Old School Easy Brown Sugar Peach Cobbler

Strawberry Pretzel Ice Cream Cake

No Churn Chocolate Peanut Butter Ice Cream

Blackberry Lavender Ice Cream Sandwiches

Lastly, if you make this No Churn Vanilla Bean Olive Oil Ice Cream. Be sure to leave a comment and/or give this recipe a rating! Above all, I love to hear from you guys and always do my best to respond to each and every comment. And of course, if you do make this recipe, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made is my favorite!

No Churn Vanilla Bean Olive Oil Ice Cream

Prep Time 10 minutes
Total Time 6 hours 10 minutes
Servings: 8
Calories Per Serving: 552 kcal

Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.


Magic Shell


  • 1. Using an electric mixer, whip the cream in a large bowl until soft peaks form, 1-3 minutes. Add the honey, vanilla, and salt. Whip to gently combine. Then, stream in the olive oil, being careful not to overmix the cream.
    2. Spoon the cream into a 9×5 inch loaf pan. Cover and freeze until firm, at least 6 hours. Enjoy plain as is, or with some magic shell on top (below).

Magic Shell

  • 1. To make the magic shell. Melt the chocolate and coconut oil together in the microwave. Cook on 30-second intervals, stirring after each interval, until smooth. Let cool 10 minutes before using.
    2. Scoop the ice cream into a bowl or onto a cone, then drizzle with the magic shell. Wait 1 minute, then crack and enjoy!


When removing from the freezer, let the ice cream sit at room temperature for 5–7 minutes, then scoop and enjoy!
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No Churn Vanilla Bean Olive Oil Ice Cream |

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  1. Flavor delicious but I whipped too long and texture more like butter. Only whipped for a minute with the stand mixer so keep an eye on it. Will definitely try it again. Used 2 vanilla beans + 1 tablespoon vanilla extract. We used a light olive oil and couldn’t detect any olive oil taste. Even over whipped it was yummy on grilled peaches.

    1. Hey Catherine,
      Thanks so much for giving the recipe a try and sharing your feedback! So sorry to hear the cream was over whipped, it’s definitely easy to do! Glad to hear you at least enjoyed the flavor:) xTieghan

  2. 5 stars
    Made it this morning and we just enjoyed it. I think I over-whipped it a little, but the flavor is great. I ordered the vanilla bean powder through your link, and I think it’s going to be my new favorite baking ingredient! And you were right not to skip the magic shell – it was delicious!

    1. Hey Debbie,
      Amazing!! I am so excited to hear that this recipe was enjoyed, thanks for making it! Have a great weekend☀️

  3. I made this for a small dinner party and asked people to guess the ingredients. No one guessed olive oil or anything close to that. One guests described it as “unctuous” (in a positive way) and everyone loved it! Can’t wait to experiment a little. Maybe some lavender????

    1. Hey Michelle,
      LOL love it!! So glad to hear this recipe was enjoyed! Sure, lavender would be great! Happy Weekend! xTieghan

  4. 2 stars
    I love your recipes but this was not a winner for us. The olive oil was too strong and it didn’t taste like ice cream.

    1. Hi Joyce,
      Thanks for making this recipe and sharing your feedback, so sorry to hear it was not enjoyed! xTieghan

  5. 5 stars
    Just made this and it was WONDERFUL!! family was definitely skeptical about the olive oil but they were blown away by the silkiness and rich flavor, they thought it was store bought ice cream. absolutely loved it and paired very well with a chocolate tart! Thank you so much!

  6. I made the ice cream but the olive oil taste was so visible and strong. Our olive oil is from our land its 100% extra virgin olive oil but has a strong taste. I don’t think it suited the ice cream. What do you recommend as a replacement?

    1. Hi Amena,
      Thanks for giving the recipe a try and sharing your feedback! Next time, you could use coconut oil! xTieghan

      1. Hi Michelle!
        Happy Sunday!! I appreciate you giving this recipe a try and sharing your review, so glad to hear it was enjoyed! xT

  7. i love your recipes so much, they have inspired a love for cooking in me!! any recommendations on how to make this recipe dairy free?

  8. this looks AMAZING!
    i will definitely try it – do you think i could substitute the heavy cream for coconut cream for a dairy free option?

    1. Hey Julie,
      Yes, I think that will work well for you! I hope you love this recipe, please let me know if you try it out! xx

    1. Hi there,
      You can use another neutral oil that you enjoy. Please let me know if you give the recipe a try, I hope you love it! xx

    1. Hey Jen,
      Yes, that will work well for you! I hope you love the recipe, please let me know if you give it a try! xx

    1. Hey Nina,
      Sure, vanilla bean paste would also work well for you! I hope this recipe turns out amazing, please let me know if you give it a try! xTieghan

    1. Hi Megan,
      I use a stand mixer, but either one will work! Please let me know if you give this recipe a try, I hope you love it! xx

      1. I made it & loved it! I used the hand mixer & it was great, but I’ll use the stand mixer next time to make it easier. Can’t wait to try some of your other ice creams.

        1. Hey Megan,
          Wonderful!! I love to hear that this recipe was a winner and really appreciate you making it:) xTieghan

    2. 5 stars
      We were so excited to make this! For some reason our ice cream didn’t ever fully harden, the texture is similar to a whipped butter. The only thing I can think is that I whipped it too long, do you think that could be the cause?

      1. Hi Wendy,
        Thanks for trying the recipe, so sorry to hear this, but yes it sounds like you whipped for too long! xx

    1. Hi Josie,
      Flaky sea salt is best to use for this recipe:) Please let me know if you have any other questions! xx

    1. Hi there,
      You will want to use coconut cream for this recipe. Please let me know if you give it a try, I hope you love the ice cream! xx

  9. 5 stars
    Tieghan! You had me at No Churn! Such an awesome list of ingredients …can’t wait to make this one!

    1. Could you use this vanilla ice cream with your blackberry lavender ice cream sandwich recipe and swirl the blackberry jam in? Can’t wait to try this one!!!!

      1. Hey Sarah,
        Sure, that would work well for you! I hope you love this recipe, please let me know if you give it a try! xTieghan

      2. Hi!
        When you say the cream needs to just start to stiffen, is that when it just begins to peak? Or would that be too soon? Thanks!!

      3. Hi Tieghan! I want to try your recipe, but I do have an ice cream maker! Any idea how to adapt the recipe? Could I pour the whipped cream in the tub directly?

        1. Hey there,
          You bet, that will work well for you! I hope you love the recipe, please let me know if you give it a try! xx