Olive oil ice cream scoop
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Olive Oil Ice Cream

A creamy ice cream that combines beautifully with the distinct taste of olive oil.
Prep Time10 mins
Cook Time10 mins
Freeze time3 hrs
Total Time3 hrs 20 mins
Course: Dessert
Keyword: ice cream, olive oil


  • 5 egg yolks
  • 1 1/2 cups full cream milk
  • 1/2 cup thickened cream
  • 1/2 cup sugar
  • 1/4 tsp kosher salt
  • 1/4 cup extra virgin olive oil


  • Whisk egg yolks in a small bowl until pale then set aside.
  • Heat milk, cream, sugar, and salt in a medium saucepan on a medium to high heat until simmering then remove from heat.
  • Slowly pour 1 cup of the milk into the egg yolks all the while whisking at a fast pace.
  • Whisk the yolks into the saucepan of milk and continue heating on a medium heat until it coats the back of a spoon. This usually takes a few minutes. Do not allow to boil.
  • Pour the milk through a fine strainer into a bowl and then mix in the olive oil.
  • Add to an airtight container and freeze for at least 3 hours, preferably overnight.
  • Add to ice cream machine and churn as per manufacturer's instructions.
  • Add to an airtight container and freeze for at least 2 hours or until you're happy with the hardness.