Olive oil ice cream is a creamy and smooth dessert made with milk, cream, and extra virgin olive oil. It has a subtle citrus flavor from lemon zest and a hint of salt to balance the sweetness. This recipe is easy to make at home and perfect for a cool, refreshing treat.
Why We Love This Olive Oil Ice Cream Recipe
You will fall in love with this recipe for many reasons. First, the combination of rich cream and high-quality olive oil creates a luxurious mouthfeel unlike any traditional ice cream. The lemon zest adds a subtle brightness, balancing the richness. Secondly, it’s a versatile recipe. You can enjoy it as soft-serve right after churning or let it firm up in the freezer for a traditional texture. Finally, it’s a conversation starter. Serving olive oil ice cream at a gathering shows creativity and a willingness to explore unexpected flavors. This dessert is both elegant and approachable, making it a favorite for cooks of all skill levels.
Ingredients for Olive Oil Ice Cream
Here’s what you will need to make this luxurious ice cream at home. Using high-quality ingredients ensures the best flavor and texture.
- 1 1/2 cups whole milk
- 1 1/2 cups heavy cream
- 4 egg yolks
- 3/4 cup granulated sugar
- 1/3 cup extra virgin olive oil
- 1 tablespoon lemon zest (from 1–2 lemons)
- 1 1/2 teaspoons flaky sea salt
How to Make Olive Oil Ice Cream
Making olive oil ice cream requires careful steps to ensure smooth texture and balanced flavor. Begin by warming your milk and cream together in a saucepan over medium heat. You want it hot enough to create a creamy base but not so hot that it boils. While this mixture warms, whisk together egg yolks and sugar in a separate bowl until smooth and pale.
Next, temper the eggs. Slowly add a small amount of the hot milk mixture into the eggs while whisking constantly. This step prevents curdling. Gradually add the rest of the milk mixture, continuing to whisk. Return the mixture to the saucepan and cook gently, stirring constantly, until it thickens enough to coat the back of a spoon.
Strain the custard through a fine sieve into a bowl to remove any solids. Place the bowl in a larger bowl with ice to cool quickly, then refrigerate for at least one hour. When the custard is fully chilled, stir in the olive oil, lemon zest, and sea salt until smooth.
Pour the mixture into your ice cream maker and churn according to the manufacturer’s instructions. Once churned, transfer the ice cream to a sealed container and freeze for at least four hours for a scoopable texture. You can also serve it immediately as soft-serve for a lighter, creamier option.
How to Serve Olive Oil Ice Cream
Serving this ice cream is simple but makes a big impression. Scoop it into bowls and top with a small drizzle of extra olive oil and a pinch of flaky sea salt. You can pair it with shortbread cookies, fresh berries, or even a drizzle of honey for added texture and flavor. The light green sheen from the olive oil on the creamy surface adds a visual elegance that makes it perfect for entertaining.
For a more playful presentation, serve it in small glasses with a sprinkling of crushed pistachios or toasted nuts. Its creamy texture and subtle flavors make it versatile enough to complement other desserts, yet unique enough to stand alone as a sophisticated treat.
Expert Tips for Olive Oil Ice Cream
To get the best results, pay attention to a few key details. First, always chill your custard thoroughly before adding olive oil. Adding oil to a warm custard can dull its flavor. Whisk continuously when combining the oil; it may initially seem like it won’t blend, but patience pays off.
Choose a high-quality extra virgin olive oil with a fruity, vibrant flavor. Avoid using generic or light olive oil, as it can make the ice cream taste flat. When storing, press parchment paper directly onto the surface before sealing the container to prevent freezer burn. For the best texture, enjoy your ice cream within two weeks. Finally, let it sit at room temperature for a few minutes before serving to make scooping easier.
How to Store Olive Oil Ice Cream
Proper storage ensures your ice cream stays fresh and maintains its creamy texture. Store in an airtight container in the freezer. Press a piece of parchment paper directly onto the surface to avoid ice crystals forming. Keep it in the back of the freezer rather than the door to maintain a consistent temperature. Consume within two weeks for the best flavor and texture.
Variations of Olive Oil Ice Cream
You can experiment with flavors to create new experiences. Try adding fresh herbs like basil or rosemary during the custard stage for an aromatic twist. Swirl in fruit preserves, chocolate chips, or caramel ribbons before freezing for additional texture and sweetness. You can also replace lemon zest with orange or lime zest for a different citrus note. Each variation brings a new dimension to this sophisticated dessert, allowing you to tailor it to your taste and the occasion.
Frequently Asked Questions About Olive Oil Ice Cream
- What makes olive oil ice cream different from traditional ice cream?
Olive oil ice cream uses extra virgin olive oil, which adds a silky texture and fruity flavor that balances the sweetness of the custard. - Can I make this ice cream without an ice cream maker?
Yes, but you will need to stir the mixture every 30 minutes while freezing to prevent ice crystals from forming. - How long can I store olive oil ice cream?
It’s best enjoyed within two weeks when stored in an airtight container with parchment pressed on top. - Can I add other flavors?
Absolutely! Citrus zest, fresh herbs, or swirls of fruit preserves can all complement the olive oil flavor. - Should I serve it soft or fully frozen?
Both options work. Soft-serve is creamy and light, while fully frozen scoops are more traditional. Let it sit a few minutes at room temperature for easier scooping. - What type of olive oil should I use?
Choose a high-quality extra virgin olive oil with a fruity, vibrant taste to enhance the ice cream without overpowering it.
Olive Oil Ice Cream
Equipment
- Saucepan
- Ice Cream Maker
- Mixing Bowl
- Fine Sieve
Ingredients
- 1 1/2 cups whole milk
- 1 1/2 cups heavy cream
- 4 large egg yolks
- 3/4 cup granulated sugar
- 1/3 cup extra virgin olive oil
- 1 tbsp lemon zest (from 1–2 lemons)
- 1 1/2 tsp flaky sea salt
Instructions
- In a saucepan, warm the milk and cream over medium heat until hot but not boiling.
- In a separate bowl, whisk together the egg yolks and sugar until smooth and pale.
- Slowly temper the eggs by adding a small amount of the hot milk mixture while whisking constantly.
- Gradually add the rest of the milk mixture, whisking continuously.
- Return the mixture to the saucepan and cook gently, stirring constantly, until it thickens enough to coat the back of a spoon.
- Strain the custard through a fine sieve into a bowl to remove any solids.
- Place the bowl in a larger bowl filled with ice to cool quickly, then refrigerate for at least one hour.
- Once chilled, stir in the olive oil, lemon zest, and flaky sea salt until smooth.
- Pour the mixture into your ice cream maker and churn according to the manufacturer’s instructions.
- Transfer to a sealed container and freeze for at least four hours for a scoopable texture.
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