10-12 servings 


2 cups heavy whipping cream 

1 3/4 cups of sweetened condensed milk 

1 tbsp vanilla extract or vanilla bean paste 

1/2 tsp Himalayan Pink Salt plus more for topping 

2 tbsp olive oil, divided 

2 tbsp liquid honey, divided 

3 Tbsp of Pistachios 

1 tsp of Rose water 

4 Madeleines, crumbled 


1. Line a loaf pan with parchment paper. 

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

3. In a mixing bowl, use a hand mixer with whisk attachment to whip the heavy cream until a soft-medium peak forms. 

4. Pour the sweetened condensed milk mixture into the whipped cream mixture and gently fold everything together. Add 3 crumbled Madeleines into the ice cream mixture. Be careful not to over-mix. 

5. Pour half of the mixture into the prepared loaf pan, drizzle with 1 tbsp honey, 1 tbsp olive oil, a 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, pistachios, remaining crumbled Madeleines, and one more pinch of salt. Again use a toothpick to swirl it into the mixture.

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