INGREDIENTS

• 3 cups cold eggless ice cream base
• ¼ cup LIA Extra Virgin Olive Oil
• ½ teaspoon Kosher sea salt

INSTRUCTIONS

1. Whisk together the chilled eggless ice cream base, olive oil, and sea salt until well combined.
2. Pour the mixture into the ice cream bowl and select the ice cream mode to churn it.
3. Churn for about 45-60 minutes until the texture is that of soft-serve ice cream. 
4. Quickly transfer ice cream to a freezer safe container, and press parchment paper directly onto surface of the ice cream. Cover container and freeze until firm - at least 6 hours. Ice cream can be stored in freezer up to 3 months.
5. Serve with garnish of olive oil, lemon zest and flaky sea salt.