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The Best Olive Oil Ice Cream Recipe

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June 1st is National Olive Day is the perfect excuse to try making something new, like this Olive Oil Ice Cream.

I know.

I know.

It sounds weird.

But the flavor will surprise you.

You might be wondering, Does this really taste good?

The answer is yes.

The olive oil adds an incredible creaminess to the ice cream, making it extra easy to scoop and delicious on the tongue.

You’ll want to use the best quality olive oil you can afford because it will make an incredible difference in the final flavor.

This year, family-owned and operated, Bel Lavoro Olive Orchards, home to Cut1886 Extra Virgin Olive Oil and Steep Echo Tea, is marking National Olive Day by sharing some their favorite olive oil ice cream recipe that showcases one of the world’s oldest (and healthy) fruits.

This might be the best olive oil ice cream, created by Bel Lavoro owner, Kim Branum, developed using Cut1886 Extra Virgin Olive Oil, a medium-bodied olive oil with a mix of herb and nut flavors and a touch of spice.

The oil is perfectly balanced, crafted from a small batch, and in limited quantities. 

It pairs deliciously with spice cake.

Try sprinkling the ice cream with flaky sea salt or drizzle olive oil over the top for more flavor goodness in this homemade olive oil ice cream.

You can also tout “healthy” because olive oil provides many of the same health benefits that eating olives do, including the introduction of healthy fats.

olive oil ice cream in bowl

 

 

Bel Lavoro Olive Oil Ice Cream


Ingredients

1 3/4 cups whole milk

¼ cup heavy cream

¼ teaspoon kosher salt

½ cup plus 2 Tbsp. sugar

4 large egg yolks

¼ cup extra-virgin olive oil

Special Equipment – An ice cream maker

creamy olive oil ice cream scooped into a wooden bowl

 

Directions

Bring milk, cream, salt, and ½ cup sugar just to a simmer in a medium saucepan, stirring to dissolve sugar; remove from heat.

Whisk egg yolks and 2 Tbsp. sugar in a medium bowl until pale, about 2 minutes.

Gradually whisk ½ cup hot milk mixture into yolks.

Whisk yolk mixture into remaining milk mixture in saucepan.

Cook over medium heat, stirring constantly, until thick enough to coat the back of a spoon, 2–3 minutes.

Strain into a medium bowl set in a large bowl of ice water; whisk in oil.

Let cool, stirring occasionally.

Process custard in an ice cream maker according to manufacturer’s instructions.

Transfer ice cream to a container, cover, and freeze until firm, at least 4 hours.

Serve with fresh figs or add in some roasted pepitas or pine nuts for a twist.

Note:

Ice cream can be made 1 week ahead. Keep frozen.

olive oil ice cream in bowl

The Best Olive Oil Ice Cream

Yield: 6 servings
Prep Time: 10 minutes
Cook Time: 10 minutes
Additional Time: 4 hours
Total Time: 4 hours 20 minutes

The olive oil adds an incredible creaminess to the ice cream, making it extra easy to scoop and delicious on the tongue. It's olive oil ice cream you'll make again and again.

Ingredients

  • 1 3/4 cups whole milk
  • ¼ cup heavy cream
  • ¼ teaspoon kosher salt
  • ½ cup plus 2 Tbsp. sugar
  • 4 large egg yolks
  • ¼ cup extra-virgin olive oil

Instructions

  1. Bring milk, cream, salt, and ½ cup sugar just to a simmer in a medium saucepan,
    stirring to dissolve sugar; remove from heat.
  2. Whisk egg yolks and 2 Tbsp. sugar in a medium bowl until pale, about 2 minutes.
  3. Gradually whisk ½ cup hot milk mixture into yolks.
  4. Whisk yolk mixture into remaining milk mixture in saucepan.
  5. Cook over medium heat, stirring constantly, until thick enough to coat the back of a
    spoon, 2–3 minutes.
  6. Strain into a medium bowl set in a large bowl of ice water; whisk in oil.
  7. Let cool, stirring occasionally.
  8. Process custard in an ice cream maker according to manufacturer’s instructions.
  9. Transfer ice cream to a container, cover, and freeze until firm, at least 4 hours.

Notes

Serve
with fresh figs or add in some roasted pepitas or pine nuts for a twist.



Notes: Ice cream can be made 1 week ahead. Keep
frozen.



Nutrition Information:
Yield: 6 Serving Size: 1
Amount Per Serving: Calories: 230Total Fat: 19gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 12gCholesterol: 173mgSodium: 170mgCarbohydrates: 8gFiber: 0gSugar: 8gProtein: 7g

The Nutritional Information may not be accurate.

Did you make this recipe?

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