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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. How long will the magic shell keep after making? I loved that stuff as a kid and would love to make a healthier version.

  2. 5 stars
    I felt like the olive oil was too much for me at first, but then it grew on me, especially with the added chocolate. Today though, I didn’t have chocolate on hand and attempted another topping idea: saffron water. The flavors ended up complementing each other so beautifully that next time I make this I’m going to add it straight up to the ice cream mixture. Just thought I’d share 🙂

    1. Hey Mary,
      Happy Wednesday!! 🌸🌤️ I appreciate you making this recipe and sharing your review, so glad it turned out well for you! Thanks for sharing about the saffron water! xT

  3. 2 stars
    As many recipes of yours our family has loved, loved, loved, this one we didn’t love so much. The 1/3 cup of EVO overpowered the taste of the cream and vanilla and was too strong. I felt like I was eating EVO ice cream instead of Vanilla ice cream. If we try again, we may cut the EVO amount in half

    1. Hey Tricia,
      Thanks so much for making this recipe and sharing your feedback, so sorry to hear it wasn’t enjoyed! Have a great Friday! xx

  4. 3 stars
    It tasted great, until I added the olive oil. The olive oil was way way way too much. It would have been better with 1/6 of a cup. Just tastes like creamy olive oil now.

  5. 5 stars
    I’ve made this three times. It’s easy and the kids like it. BUT the second time I decided I didn’t need to read the instructions and just dumped everything in the mixer. It wasn’t getting stiff, so I turned it up and walked away. Came back and found butter! Then I read the recipe and followed the directions. However, if you over whip it keep going until it’s butter. I used it on French toast this morning and it was a hit! The butter is on the sweet side because of the honey and vanilla, I’m trying to figure out what else I can use it on. It was a happy accident from a great recipe!

    1. Hey Jenna,
      Happy Monday!! I truly appreciate you trying this recipe and sharing your feedback, so glad it was enjoyed! Lol thanks for sharing about the butter accident! xx