If you’ve never had olive oil ice cream, I get it — it sounds like a stretch. But let me tell you: once you try it, you realize this isn’t a novelty. It’s dessert sophistication.
Real extra virgin olive oil adds a depth to ice cream that you just can’t replicate with cream alone. A good EVOO — something with grassy or nutty notes — brings complexity, a slightly savory edge, and richness that makes every bite more interesting. Paired with flaky salt? Pure magic.
What You’ll Need (for a simple no-churn version):
- 2 cups heavy cream
- 1 can (14 oz) sweetened condensed milk
- 1/3 cup real EVOO (choose a smooth, fruity variety)
- Pinch of flaky salt (Maldon works great)
- Optional: orange zest, vanilla bean, or crushed pistachios
Instructions:
- In a large bowl, whip the cream to stiff peaks.
- In a separate bowl, whisk together the condensed milk and EVOO until smooth and slightly thickened.
- Gently fold the whipped cream into the olive oil mixture.
- Add a pinch of flaky salt and your optional add-ins.
- Pour into a loaf pan, cover, and freeze for at least 6 hours.
You’ll end up with something that tastes like a cross between a custard and a dream. Creamy, cold, and just the right amount of richness. And here’s the kicker — the olive oil doesn’t freeze hard, so the texture stays silky.
Don’t be afraid to drizzle a little more EVOO on top before serving. Add a crack of black pepper if you’re feeling bold. It’s unexpected. And it works.
Luca
Tags:
olive-oil-desserts evoo-ice-cream real-evoo recipes-and-pairings