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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!
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 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.
Equipment Needed
- Ice cream maker
- Spatula
- Sauce pan
- Bowl
- Freezer container
- Ice cream scoop
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.
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Homemade Olive Oil Ice Cream
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
Laura is a home cook, with 25 years experience behind the stove, who spends an extraordinary amount of time in the kitchen cooking. She loves making new recipes and finding wonderful new things to eat, both at home or abroad. She spends a lot of time researching, crafting, and perfecting her recipes.
