Homemade Olive Oil Ice Cream

This article has links to products that we may make commission from.
  • 34
     votes
  • 0 Comments
  • Jump to Recipe

This Homemade Olive Oil Ice Cream is rich and creamy, with hints of the grassy, fruity flavor of olive oil in every bite, making it a unique and impressive dessert.

» Here are 50 of our favorite ice cream maker recipes. We think this pear ice cream is amazing!

Olive Oil Ice Cream

If you’ve made any of the other ice cream recipes on our site, like this delicious Vanilla Ice Cream, you probably know that I use my favorite custard ice cream base for nearly every recipe. However, the Salt & Straw cookbook introduced me to an even easier base recipe and they make this delicious Olive Oil Ice Cream with that base.

The base has some expensive ingredients, like milk powder and xanthan gum, but you use them in small quantities, so you can actually make something like 10-15 batches of ice cream from one purchase, if you look at it that way. Plus this one has no eggs, and no complicated egg tempering process.

We do use an ice cream maker for this recipe, so be sure to put the barrel in the freezer a day ahead so it’s good and frozen by the time you want to use it.

What is Olive Oil Ice Cream?

olive oil ice cream

Olive oil ice cream is made with olive oil as one of the main ingredients. It is a unique and flavorful twist on traditional ice cream that is popular in Mediterranean cuisine.

The olive oil gives the ice cream a rich and velvety texture, as well as a slightly fruity and nutty flavor. It is often served with a drizzle of extra virgin olive oil on top, as well as a sprinkle of sea salt or chopped nuts for added flavor and texture.

Olive oil ice cream is a delicious and sophisticated dessert that is perfect for those who appreciate the unique and complex flavors of olive oil. It is also a great way to showcase the versatility of this ingredient beyond its traditional use in savory dishes.

Equipment Needed

cuisinart ice cream maker

Ingredients You Need

This ice cream uses the Salt & Straw ice cream base, which has a few different ingredients in it than you might expect. I’ve found these to be a bit expensive, and often sold in much larger quantities than you need. Just think of all the other ice creams you can make with!

  • Dry milk powder – There are many brands you can choose from. I prefer to buy it in a carton that can be easily resealed, because you won’t use it all.
  • Xanthan gum – This is pretty easy to find at the grocery, though it can come in a pack that’s rather large. It’s also great for thickening gravies and soups!
  • Light corn syrup – The corn syrup cuts down on the amount of granulated sugar you need. I don’t know the science behind the corn syrup, so I wouldn’t replace it with sugar (not knowing what the effect will be).
  • Heavy cream – There is a debate out there about how much butterfat the best ice cream has. It can range anywhere from non-fat all the way up to 20%. Using heavy cream and whole milk results in the best texture and fat level.
  • Whole milk – Always use whole milk – we’re not pretending this is a low-fat dessert.
  • Sugar – Granulated sugar is fine in this recipe. If you’re going to replace it with a sugar substitute, I recommend using only allulose, because it doesn’t harden like erythritol and the others do. This makes a big difference.
  • Olive oil – You need to use a very high-quality olive oil that has grassy, bright notes. The better the olive oil tastes on its own, the better the ice cream will be.
  • Flake salt A little bit of flake salt dusted on top when you serve it will also brighten the flavors.

How to Make Olive Oil Ice Cream

Mix together the sugar, milk powder, and xanthan gum in a bowl.

dry ingredients for pear ice cream

In a saucepan, combine the light corn syrup and milk. Whisk until fully combined. Pour in the sugar mixture. Whisk vigorously, until sugar is dissolved.

Step One: Heat the Milk Mixture

The ice cream base in a saucepan

Set the pot over medium heat and bring up just to a simmer, whisking occasionally. Remove from heat. Add the heavy cream and whisk to combine.

Pour the mixture into a large airtight container. You’ll combine this with the olive oil in the next step. But for now, put the mixture in the refrigerator and chill it for about 24 hours.

Step Two: Mix in Olive Oil

mix in the olive oil

The last step before churning your ice cream is to mix in the olive oil. Get your base from the refrigerator. Pour in the olive oil and whisk it together until it appears fully incorporated.

Step Three: Churn

churning ice cream

Don’t forget that your ice cream maker bowl needs to be in the freezer for 24 hours before you can use it. This gives it enough time to completely freeze the water in the bowl so it can effectively freeze your ice cream. Hopefully you’ve already done that, but if not, you’re in for another 24 hour wait before you can churn.

Pour the ice cream mixture into the ice cream maker and churn until the ice cream reaches soft serve stage.

Quickly scoop the ice cream into a freezer container. Freeze until the ice cream is firm, at least 4 hours.

When you serve the ice cream, you can drizzle over a bit more fresh olive oil and dust it with the flake salt. It’s so creamy and delicious.

olive oil ice cream

How to Store Ice Cream

The best way to store homemade ice cream is to transfer it from the ice cream maker to a freezer-safe container with an airtight lid.

Before storing, press a piece of plastic wrap directly onto the surface of the ice cream to prevent ice crystals from forming. Then, cover the container with the airtight lid and place it in the coldest part of your freezer, which is usually the back. Homemade ice cream can last for up to two weeks in the freezer, but it’s best to consume it within the first week for optimal freshness and flavor.

olive oil ice cream

Frequently Asked Questions

Does this ice cream have to be made in an ice cream maker?

This ice cream recipe is made in the ice cream maker. It’s an easy way to churn the ice cream mixture to make it freeze faster and make it super creamy, so we prefer it.
However you can still make it without an ice cream maker. At the end, mix in only half of the heavy cream and reserve the rest. Pour the mixture into ice cube trays and freeze until solid. When ready to eat, add the ice cream cubes to the blender with the remaining heavy cream and blend until smooth.

What if I can’t find xanthan gum?

Xanthan gum is a thickening agent that comes in powder form. It’s readily available at most grocery stores, in the baking aisle, from brands like Bob’s Red Mill. You can also buy it online on Amazon. I use this It’s Just brand. If you absolutely can’t get it, you can use gelatin in its place.

What kind of olive oil should I use?

Salt & Straw recommend using an Arbequina olive oil. They use one pressed at Red Ridge Farm in Oregon’s Willamette Valley, but that can be very expensive to have shipped, so you can look for something similar near you. You want an olive oil with a grassy flavor.

What Ice Cream Maker to Use?

Cuisinart Ice Cream Maker Machine, 1.5 Quart Sorbet, Frozen Yogurt Maker, Double Insulated, White, ICE-21P1
CUISINART Ice Cream Maker, Ice Cream and Frozen Yogurt Machine, 2-Qt. Double-Insulated Freezer Bowl, Silver, ICE30BCP1

If you’re really wanting to make great ice cream at home, you have to invest in an ice cream maker. I’ve had the same one for many years and it’s never made a bad ice cream.

The one I recommend is the Cuisinart 1.5 quart ice cream maker. It comes in a few different colors and it looks neat and tidy. You just have to keep to recipes that are small enough to fit, which shouldn’t be a problem.

The Cuisinart ICE-70 Electronic Ice Cream Maker is a slightly more professional model that’s 2 quarts and has an LCD screen and 3 settings plus an improved paddle with faster processing time.

YOU MIGHT ALSO LIKE

4.7 from 30 votes
Cranberry Cream Cheese Bread with Walnuts
5 from 35 votes
Delicious Chocolate Orange Cake
4.3 from 46 votes
Chocolate Lava Mug Cake

Like it, Love it, Want Some More of It? Subscribe to our newsletter and follow us on Pinterest, Instagram and Facebook. We really love it when you save our recipes to Pinterest 😊

olive oil ice cream

Homemade Olive Oil Ice Cream

This Homemade Olive Oil Ice Cream is rich and creamy, with hints of the grassy, fruity flavor of olive oil in every bite, making it a unique and impressive dessert.
5 from 34 votes
Print Pin Rate
Prep Time: 10 minutes
Cook Time: 3 minutes
Churn Time: 20 minutes
Total Time: 33 minutes
Servings: 6 servings
Calories: 386kcal
Author: Laura Lynch

Ingredients

  • 1/2 cup (100 g) granulated sugar
  • 2 tablespoons (15 g) dry milk powder
  • 1/4 teaspoon (0.75 g) xanthan gum
  • 2 tablespoons (30 ml) light corn syrup
  • 1 1/3 cups (315 ml) whole milk
  • 1 1/3 cups (315 ml) heavy cream
  • 1/4 cup (59 ml) Arbequina olive oil or similar
  • 1/2 teaspoon (0.5 g) Flake salt for garnish

Instructions

  • Mix together the sugar, milk powder, and xanthan gum in a bowl.
  • In a saucepan, combine the light corn syrup and milk. Whisk until fully combined. Pour in the sugar mixture. Whisk vigorously, until sugar is dissolved.
  • Set the pot over medium heat and bring up just to a simmer, whisking occasionally. Remove from heat. Add the heavy cream and whisk to combine.
  • Pour the mixture into a large airtight container. Refrigerate the mixture overnight.
  • Make sure your ice cream maker bowl is in the freezer!
  • When ready to churn, mix the olive oil into the ice cream base until fully incorporated.
  • Pour the ice cream mixture into the ice cream maker and churn until the ice cream reaches soft serve stage.
  • Quickly scoop out the ice cream into a freezer container. Freeze until firm, at least 4 hours.
  • When serving, drizzle on fresh olive oil and a dusting of flake salt.

Equipment Needed

Notes

  • This ice cream is very rich, so the serving size is one scoop.

Nutrition

Calories: 386kcal | Carbohydrates: 28g | Protein: 4g | Fat: 30g | Saturated Fat: 14g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 12g | Cholesterol: 67mg | Sodium: 251mg | Potassium: 177mg | Fiber: 0.1g | Sugar: 28g | Vitamin A: 920IU | Vitamin C: 0.5mg | Calcium: 134mg | Iron: 0.1mg
5 from 34 votes (34 ratings without comment)

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating