The Best Olive Oil Ice Cream Recipe: Creamy, Dreamy, and Surprisingly Scoopable

Scoop, there it is—olive oil just walked into dessert and stole the spoon.

June 1st is National Olive Day, and honestly, that feels like the perfect excuse to churn something a little unexpected, a little fancy, and a whole lot delicious: homemade olive oil ice cream.

I know.

I know.

Olive oil ice cream sounds weird. It sounds like one of those recipes someone says with a perfectly straight face while you quietly wonder if dessert has gone too far. But stay with me, because this creamy homemade ice cream is one of those recipes that surprises you in the best way.

The extra-virgin olive oil adds a silky, luxurious texture that makes every scoop feel rich, smooth, and almost custardy. It does not taste like salad dressing. It does not taste like your favorite pasta night wandered into the freezer. Instead, it tastes creamy, lightly fruity, softly savory, and beautifully balanced.

Think of it as the elegant cousin of Old-Fashioned Vanilla Ice Cream Recipe—still sweet, still scoopable, but with a grown-up twist that makes people pause after the first bite and say, “Wait. What is in this?”

This recipe comes from family-owned and operated Bel Lavoro Olive Orchards, home to Cut1886 Extra Virgin Olive Oil and Steep Echo Tea. Bel Lavoro owner Kim Branum created this olive oil ice cream using Cut1886 Extra Virgin Olive Oil, a medium-bodied olive oil with herb, nut, and gentle spice notes.

And that is the little secret here: the better the olive oil, the better the ice cream. Since olive oil is one of the star ingredients, this is the time to use a good-quality extra-virgin olive oil with a flavor you actually enjoy. If it tastes harsh or flat from the bottle, it will not magically become charming in the freezer.

For another delicious way to explore olive oil in the kitchen, you may also enjoy my post, New Cookbook Tells Everything About Cooking with Olive Oil. Olive oil is one of those pantry staples that does far more than sauté vegetables, and this ice cream proves it can be dessert-worthy, too.

Why You’ll Love This Olive Oil Ice Cream Recipe

This homemade olive oil ice cream is creamy, elegant, and just unusual enough to make dessert feel like an event. It is the kind of recipe you make when you want something familiar but not ordinary.

• It is wonderfully creamy. The egg yolks create a custard-style base, while the olive oil adds an extra-smooth finish.
• It is a conversation starter. Olive oil ice cream sounds unexpected, which makes it perfect for dinner parties, summer gatherings, and National Olive Day.
• It is sweet but balanced. The olive oil keeps the flavor from becoming overly sugary.
• It pairs beautifully with fruit. Fresh figs, berries, citrus, roasted nuts, and honey all play well with its lightly savory edge.
• It feels fancy without being fussy. The ingredients are simple, but the final dessert tastes restaurant-worthy.

If your summer dessert board is already filling up with frozen favorites, add this to the same dreamy lineup as my Raspberry Ice Cream Recipe, Lime and Mandarin Orange Ice Cream Recipe, and Easy Piña Colada Ice Cream Recipe. Each one brings a different flavor personality to the freezer, and this olive oil version is the silky, sophisticated scoop in the bunch.

What Does Olive Oil Ice Cream Taste Like?

Olive oil ice cream tastes creamy, rich, and subtly fruity with a delicate savory finish. The flavor depends heavily on the olive oil you use. A mild, buttery olive oil will create a gentle, smooth ice cream, while a peppery extra-virgin olive oil will give the finished dessert a bolder finish.

The custard base softens the olive oil’s sharp edges, so instead of tasting oily, the finished ice cream tastes plush and rounded. It is similar to vanilla custard ice cream in texture, but the olive oil gives it a more complex flavor.

My favorite way to serve it is with a tiny sprinkle of flaky sea salt. That little bit of salt makes the sweetness pop and brings out the fruitiness of the olive oil. A drizzle of extra olive oil over the top also makes it feel like the kind of dessert you would order at a cozy farm-to-table restaurant and then think about for three days.

Ingredients for Homemade Olive Oil Ice Cream

This olive oil ice cream recipe uses a classic custard base, which means the texture is rich, smooth, and beautifully scoopable after freezing. The ingredients are simple, but each one matters.

• 1 3/4 cups whole milk: Whole milk gives the ice cream body without making it too heavy.
• 1/4 cup heavy cream: Heavy cream adds richness and helps create that creamy homemade ice cream texture.
• 1/4 teaspoon kosher salt: Salt balances the sweetness and highlights the olive oil’s flavor.
• 1/2 cup plus 2 tablespoons sugar: Sugar sweetens the custard and helps keep the ice cream scoopable.
• 4 large egg yolks: Egg yolks create a custard base that churns into a smooth, velvety ice cream.
• 1/4 cup extra-virgin olive oil: Use the best-quality olive oil you can afford because the flavor comes through in every bite.

Special equipment: You will need an ice cream maker for this recipe. Because this is a churned custard-style ice cream, the machine helps create the smoothest texture.

How to Make Olive Oil Ice Cream

This homemade olive oil ice cream starts with a warm custard base, then chills, churns, and freezes until firm. The process is simple, but gentle heat and patience are your best friends here.

Step 1: Warm the Milk, Cream, Salt, and Sugar

In a medium saucepan, combine the whole milk, heavy cream, kosher salt, and 1/2 cup of the sugar. Warm the mixture over medium heat, stirring to dissolve the sugar.

Bring the mixture just to a simmer, then remove it from the heat. You want it hot enough to temper the eggs, but not boiling like it has big dramatic plans.

Step 2: Whisk the Egg Yolks

In a medium bowl, whisk the egg yolks with the remaining 2 tablespoons of sugar until the mixture turns pale and slightly thickened. This usually takes about 2 minutes.

This step helps the yolks blend smoothly into the custard and gives the finished ice cream that lovely, rich texture.

Step 3: Temper the Eggs

Gradually whisk about 1/2 cup of the hot milk mixture into the egg yolks. Add it slowly while whisking constantly so the eggs warm gently instead of scrambling.

Once the yolks are tempered, whisk the egg mixture back into the saucepan with the remaining milk mixture.

Step 4: Cook the Custard

Cook the custard over medium heat, stirring constantly, until it thickens enough to coat the back of a spoon. This usually takes 2 to 3 minutes.

Do not walk away during this step. Custard has a tiny window between silky and scrambled, and we are aiming for silky.

Step 5: Strain and Cool the Custard

Strain the custard into a medium bowl set inside a larger bowl filled with ice water. Straining removes any tiny cooked egg bits and keeps the final ice cream smooth.

Whisk in the extra-virgin olive oil until fully blended. Let the custard cool, stirring occasionally.

Step 6: Churn the Ice Cream

Once the custard is cool, process it in your ice cream maker according to the manufacturer’s instructions.

The mixture should churn into a soft, creamy consistency. At this stage, it will be closer to soft serve than firm ice cream.

Step 7: Freeze Until Firm

Transfer the churned olive oil ice cream to a freezer-safe container. Cover tightly and freeze until firm, at least 4 hours.

For the best texture, press a piece of parchment paper or plastic wrap directly against the surface of the ice cream before adding the lid. This helps protect the ice cream from freezer burn and keeps the top from turning icy.

Expert Tips for the Best Olive Oil Ice Cream

Homemade custard ice cream is not difficult, but a few small details make a big difference in texture and flavor.

• Use an olive oil you love. If you would not dip bread in it, do not churn it into ice cream.
• Do not boil the custard. Keep the heat gentle and stir constantly so the egg yolks thicken without scrambling.
• Strain the custard. This extra step gives the finished ice cream a smoother texture.
• Cool the base before churning. A cold base churns better and helps create creamier ice cream.
• Freeze the ice cream maker bowl completely. Follow your manufacturer’s instructions so the custard churns properly.
• Let it soften before scooping. Homemade ice cream often freezes harder than store-bought. Let it sit at room temperature for 5 to 10 minutes before serving.

And if you are planning a full ice cream social, set this olive oil ice cream next to something familiar and nostalgic like How to Make an A&W Root Beer Float. The contrast between old-fashioned soda shop sweetness and elegant olive oil custard makes a fun dessert spread.

Variations and Creative Ideas

This olive oil ice cream is delicious as written, but it is also a beautiful base for creative toppings and flavor pairings. It has just enough savory depth to play well with sweet, salty, fruity, nutty, and chocolatey additions.

Add Flaky Sea Salt

A pinch of flaky sea salt over each scoop makes the flavor shine. It is simple, elegant, and probably my favorite way to serve it.

Drizzle with Extra Olive Oil

For a dramatic finish, drizzle a small amount of extra-virgin olive oil over the top right before serving. It adds shine, aroma, and a gourmet touch.

Serve with Fresh Figs

Fresh figs are a natural match for olive oil ice cream. Their honeyed sweetness pairs beautifully with the creamy custard and fruity olive oil.

Add Roasted Nuts

Roasted pepitas, pistachios, almonds, or pine nuts add crunch and a nutty flavor that works beautifully with olive oil.

Make It Chocolatey

For a sweet contrast, drizzle each scoop with Old-Fashioned Homemade Fudge Sauce. The rich chocolate sauce turns this elegant scoop into something cozy, nostalgic, and spoon-licking good.

Pair It with Cake

Olive oil ice cream is especially good with spice cake, pound cake, citrus cake, or a tender fall dessert like Pumpkin Spice Cake Recipe. The creamy olive oil base softens warm spices and makes each bite feel extra special.

Serving Suggestions for Olive Oil Ice Cream

This is not the ice cream I would bury under a mountain of sprinkles, though I will never judge a sprinkle situation. Olive oil ice cream shines best when the toppings are thoughtful and simple.

• Serve with fresh figs, berries, or sliced stone fruit.
• Add a drizzle of honey and a sprinkle of flaky sea salt.
• Top with roasted pepitas, pistachios, pine nuts, or almonds.
• Scoop alongside spice cake, olive oil cake, shortbread, or pound cake.
• Serve in small bowls after a dinner party for a light but memorable dessert.
• Pair with citrus desserts for a bright, refreshing finish.

For a pretty summer dessert board, offer several homemade ice cream flavors together. Pair this olive oil ice cream with Lime and Mandarin Orange Ice Cream Recipe for citrus brightness, Raspberry Ice Cream Recipe for berry sweetness, and Easy Piña Colada Ice Cream Recipe for a tropical scoop that tastes like vacation.

How to Store Homemade Olive Oil Ice Cream

Store olive oil ice cream in an airtight freezer-safe container. Press parchment paper or plastic wrap directly onto the surface before sealing the container to help prevent ice crystals.

This ice cream can be made up to 1 week ahead. Keep it frozen until ready to serve. For the creamiest scoop, let it rest at room temperature for a few minutes before scooping.

FAQs About Olive Oil Ice Cream

Does olive oil ice cream taste like olive oil?

Yes, but in a soft, balanced way. It should taste creamy, lightly fruity, and subtly savory rather than oily. The flavor depends on the olive oil you use, so choose one with a smooth, pleasant taste.

What kind of olive oil is best for ice cream?

Use a good-quality extra-virgin olive oil. A medium-bodied olive oil with buttery, fruity, nutty, or lightly peppery notes works especially well. Avoid stale or overly bitter olive oil because the flavor will come through in the finished dessert.

Can I make olive oil ice cream without an ice cream maker?

This recipe is designed for an ice cream maker because churning gives the smoothest texture. You can try freezing the chilled custard in a shallow container and stirring it every 30 minutes until firm, but the texture will be less creamy than churned ice cream.

Why did my custard curdle?

Custard can curdle if the eggs get too hot too quickly or if the mixture boils. Temper the yolks slowly, cook over medium heat, and stir constantly. Straining the custard helps remove any small cooked egg bits.

Can I make this olive oil ice cream ahead of time?

Yes. Olive oil ice cream can be made up to 1 week ahead. Store it tightly covered in the freezer and let it soften slightly before scooping.

What toppings go best with olive oil ice cream?

Fresh figs, berries, honey, flaky sea salt, roasted nuts, chocolate sauce, citrus zest, and a small drizzle of extra-virgin olive oil all pair beautifully with olive oil ice cream.

Is olive oil ice cream sweet or savory?

It is sweet like traditional ice cream, but the olive oil adds a subtle savory note that keeps the flavor balanced. That is what makes it feel a little more sophisticated than a standard scoop.

Final Thoughts: The Scoop You Did Not Know You Needed

Olive oil ice cream is one of those recipes that proves dessert still has surprises left. It is creamy, smooth, and just unusual enough to make people curious before they ever pick up a spoon.

Make it for National Olive Day, a summer dinner party, a cozy weekend experiment, or the next time you want a homemade ice cream recipe that feels a little extra without being complicated.

Serve it with fresh figs, a drizzle of olive oil, roasted nuts, flaky sea salt, or a warm slice of spice cake. Or just scoop it straight from the freezer and let the first bite do all the explaining.

This recipe was originally published May 23, 2020, and updated May 30, 2026, with improved instructions, updates, and new photos.