No-Churn Pinkglow® Ice Cream


  • 1 1/4 cup Pinkglow®; chopped into bite size pieces
  • 14oz can sweetened condensed milk
  • 1 tsp vanilla extract
  • 1/8 tsp sea salt
  • 16oz heavy whipping cream
  • 1 tbsp extra virgin olive oil


  1. Cut Pinkglow® into bite size pieces. Pat dry with a paper towel.
  2. Add Pinkglow®, condensed milk, vanilla extract, and sea salt to a blender. Blend until smooth and set aside.
  3. In a mixing bowl, whip heavy cream using an electric mixer until stiff peaks form.
  4. Add olive oil and Pinkglow® mixture to the whipped cream. Gently fold until just combined. Transfer to a loaf pan, cover with parchment paper(touching the ice cream) and freeze 6-12 hours before enjoying.
  5. Top with chocolate syrup, chocolate shavings, or whipped cream for a decadent Valentine’s Day treat!