EVOO Ice Cream: Yes, It’s a Thing. And It’s Shockingly Delicious

Recipes & Pairings
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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:

  1. In a large bowl, whip the cream to stiff peaks.
  2. In a separate bowl, whisk together the condensed milk and EVOO until smooth and slightly thickened.
  3. Gently fold the whipped cream into the olive oil mixture.
  4. Add a pinch of flaky salt and your optional add-ins.
  5. 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

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Right so I showed this to my partner and she’s already got the mixer out, proper buzzing about it. Six months ago I would’ve thought you were having a laugh putting olive oil in ice cream but now I’m sat here thinking about which bottle to use like it’s some sort of mission critical decision.

Quick question though, when you say smooth and fruity variety, are we talking like a mild one that won’t overpower or can you get away with something a bit more robust? I’ve got a Greek one that’s quite peppery and I’m wondering if that’s gonna clash or actually work with the sweetness. My partner reckons it’ll be brilliant but she’s the one who got me into this whole EVOO thing so she’s biased.

Also the bit about it not freezing hard because of the oil, that’s actually genius from a technical standpoint. Makes total sense why it stays silky. Proper clever that.

Gonna give this a go this weekend. If it works I’m bringing it to my mate’s barbecue and watching everyone’s faces when I tell them what’s in it.

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We do this at work actually. Vanilla gelato with EVOO and sea salt on top. People go nuts for it. Never made it myself though. Recipe looks easy enough might try it. My nonna would hate this lol. She’s old school. But yeah sweet and savory works. Lee that Greek oil’s probably gonna be too peppery but just try it and see.