• 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!