Olive Oil Ice Cream

Flavorful pure olive oil enhances so many savory dishes like salads, breads and pasta. And this olive oil ice cream recipe is proof that the coveted oil is delicious in desserts too. Added to a simple custard base, olive oil gives this ice cream a rich texture, gentle fruity notes and the slightest hint of pepper.

Though the exact origins of olive oil ice cream are unknown, Mediterranean countries have a long tradition of pairing the oil with desserts. Olive oil is used in place of butter in sweets like melomakarona and moist citrus cakes. The most flavorful oil varieties are even drizzled as a topping over gelato and sliced fresh fruit.

With ingredients like heavy cream, sugar and olive oil, it should come as no surprise that this is a decadent dish—and one of our favorite homemade ice creams. A sprinkle of flaky sea salt (like Maldon) over the top helps cut the richness and creates an addictive sweet-salty crunch.

Ingredients for Olive Oil Ice Cream

• Extra virgin olive oil: Our olive oil ice cream recipe uses extra virgin rather than regular olive oil because EVOO has a more distinct, fruity flavor.
• Whipping cream: The high fat content of whipping cream gives the finished ice cream its creamy texture. Heavy cream can also be used here.
• Whole milk: This ingredient is part of the custard base. Stick to whole milk—the custard will be less creamy if a lower-fat variety is used.
• Sugar: The sweetness in our olive oil ice cream recipe comes from granulated sugar, which is dissolved into the cream and milk.
• Egg yolks: To make the custard base, egg yolks are added to the hot cream and milk. The yolks give the custard flavor, richness and a golden color. Separate eggs with a separator tool or the cracked eggshells.
• Salt: No fancy types of salt are necessary for this ice cream; just a pinch of kosher salt will do. The large granules will enhance the other flavors, making them brighter and more delectable.
• Optional flavorings: You can allow olive oil to be the primary flavor of the ice cream, or complement the oil with your best vanilla extract or fresh lemon zest.

Directions

Step 1: Begin the custard base

Pour the cream, milk, sugar and salt into a large, heavy-bottomed saucepan. Have the egg yolks ready in a small bowl near the stove. Set the saucepan over medium heat and stir to dissolve the sugar. Cook the mixture until bubbles form around the inside of the pan.

Editor’s Tip: Mis en place is a chef’s secret that’ll be a big help with this recipe—it means having everything ready before you begin. Read the recipe and measure out the ingredients; also, fill a pan with ice water and get out a whisk and digital thermometer. If your ice cream maker has a freezer bowl, follow the manufacturer’s instructions to freeze it.

Step 2: Add the egg yolks

Whisk a small amount of the hot cream mixture into the egg yolks and then pour them into the saucepan, whisking constantly as you do. Reduce the heat to low; stir the mixture continuously as it simmers (do not let it boil) until the custard is just thick enough to coat the back of a metal spoon—the temperature of the mixture should be 180°F.

Step 3: Cool it down

Immediately transfer the custard to a medium bowl; set this bowl in a pan of ice water. Stir the custard occasionally for two minutes to cool it down. If you’re using the vanilla extract or lemon zest, add these now. Press a piece of waxed paper to the surface of the custard, and place the bowl in the fridge for several hours or overnight.

Step 4: Make the ice cream

Ellie Crowley for Taste of Home

Whisk the olive oil into the chilled custard base, then pour the mixture into the bowl of your ice cream maker to two-thirds full. Follow the manufacturer’s instructions to freeze the ice cream. Transfer the ice cream to a freezer-safe container, and place it in the freezer for four to six hours until it’s firm. It’s then ready to scoop and serve. If desired, drizzle the ice cream with additional olive oil.

Editor’s Tip: The ice cream will expand as it freezes, so when you pour in the chilled custard, it should be only two-thirds full. Make the ice cream in batches if necessary, and hold the rest of the custard in the fridge while you do.

Ellie Crowley for Taste of Home

Recipe Variations

• Add fruit: Fold 1/2 to 1 cup sliced or chopped fruit to the custard base before freezing it in the ice cream maker. Some fruits that pair well with olive oil are strawberries, peaches and figs.
• Make it nutty: Chopped pistachios in the olive oil ice cream recipe will give the dessert a very Mediterranean feel. You can also try adding chopped pecans or almonds. Use a food processor or apple corer to quickly chop the nuts.
• Try it with chocolate: Dark chocolate and olive oil pair beautifully, so try this combo in the ice cream. Add dark chocolate chips or chunks to the ice cream maker as the ice cream begins to freeze.

How to Store Olive Oil Ice Cream

Olive oil ice cream is very soft when first made but will firm up after several hours in the freezer. Spoon the ice cream into a special ice cream container or other freezer-safe container. To help protect the texture, press a piece of waxed paper or parchment to the surface of the ice cream before sealing the container. And after you scoop ice cream, be sure to smooth the top and press the paper to the surface again to prevent freezer burn.

How long does olive oil ice cream last?

When tightly sealed in freezer-proof containers, olive oil ice cream can last for up to three months in the freezer. But for the best flavor and texture, it’s best to enjoy it within four to six weeks.

Olive Oil Ice Cream Tips

Ellie Crowley for Taste of Home

What can you serve with olive oil ice cream?

Extra virgin olive oil has fruity notes, which means olive oil ice cream is delicious when served with fruit. Serve dishes of ice cream with raspberries, sliced peaches, plums or strawberries. (Hull fresh strawberries with a knife or drinking straw.) You can also add a drizzle of hot fudge or salted caramel sauce. To really celebrate the unique flavor, serve a scoop of this ice cream with a slice of olive oil cake, and garnish it with fresh fruit and whipped cream.

Which olive oil should I use to make olive oil ice cream?

Our olive oil ice cream recipe is made with extra virgin olive oil, which has more flavor and color than regular olive oil. Depending on the types of olives used and the growing region, the flavor of extra virgin olive oil can range from floral and grassy to stronger and more peppery. Use our guide to olive oil brands to find the best options from domestic or international producers. You can use the variety you normally add to recipes, or experiment with other types to find the one you like best for your ice cream.

How can I tell if my olive oil is rancid?

Since olive oil is the star ingredient and flavor in this ice cream, it’s important to know if your oil is still good to use. Factors like heat and light can make olive oil turn rancid, so the best way to check is by the smell. Good olive oil will have a clean, bright, pleasant aroma with grassy or fruity notes. If your oil smells off or has an odor of crayons, paint or rancid nuts, it should be discarded.