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.
Servings: 6 servings
Calories: 386kcal
Equipment
Ingredients
- 1/2 cup granulated sugar
- 2 tablespoons dry milk powder
- 1/4 teaspoon xanthan gum
- 2 tablespoons light corn syrup
- 1 1/3 cups whole milk
- 1 1/3 cups heavy cream
- 1/4 cup Arbequina olive oil or similar
- 1/2 teaspoon 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.
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