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Recipe by Sara Goldstein

Olive Oil Basil “Ice Cream”

Parve Parve
Easy Easy
8 Servings
Allergens

Contains

- Egg

Ingredients

Main ingredients

  • 1 cup fresh basil, chopped

  • 4 tablespoons olive oil

  • 3 eggs or 3/4 cup liquid egg substitute

  • 16 ounces Kineret Whipped Topping

Directions

Prepare the “Ice Cream”

1.

In a food processor, blend olive oil and basil.

2.

In the bowl of an electric mixer, whisk eggs until light and fluffy. Add whipped topping, confectioners’ sugar, vodka, and basil mixture and whip again until light and fluffy. Freeze overnight.

3.

Scoop and enjoy with whipped topping or on its own.

Notes:

Vodka keeps ice crystals from forming; it keeps your ice cream creamy and easy to scoop. 

Prepare the “Ice Cream”

Yield: 2 (32-ounce) containers 

Olive Oil Basil “Ice Cream”

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