No Churn Vanilla Ice Cream with Pink Salt + Olive Oil

In a small bowl mix together the vanilla extract, salt and sweetened condensed milk until combined.

In a mixing bowl, use a hand mixer with whisk attachment to whip the heavy cream to soft-medium stiff peaks.

Pour the sweetened condensed milk mixture into the whipped cream mixture and gently fold everything together. Be careful not to overmix.

Pour half of the mixture into the prepared loaf pan, drizzle with 1 tbsp honey, 1 tbsp olive oil and 1/2 tsp sprinkle of salt and use a toothpick to gently swirl them into the mixture. Pour in the remaining ice cream mixture and top with 1 tbsp honey, 1 tbsp olive oil and one more pinch of salt. Again use a toothpick to swirl it into the mixture.

Cover tightly with plastic wrap and freezer for at least 8 hours or overnight before serving.