Olive Oil Ice Cream

(6 servings)
Prep time: 12 hours (includes freezing time)
Cook time: 5 minutes
Total time: 12 hours
When I first heard of olive oil ice cream I wasn’t so sure. But my brother who lives in Portland swears by the Salt & Straw olive oil ice cream so I decided to try it out and be the judge myself. It’s summer anyway and I was itching to bust out my ice cream maker!
As soon as I tried it I was hooked! This ice cream is so rich and creamy and surprisingly the olive oil flavor goes really well with the cream. The edible gum is an optional ingredient but it adds additional smoothness to the ice cream. Hands down one of the best flavors I’ve had in a while.

  • 1/4 teaspoon gum (optional but adds a smoother texture)
  • 1 1/2 cup whole milk
  • 1 1/2 cup heavy cream
  • 1/2 cup granulated brown sugar
  • 1/2 teaspoon salt
  • 1/4 cup good quality extra virgin oil
  • Gold leaves (optional)
  • Ice cream maker


In a vessel on low heat stir together milk, heavy cream, gum, salt and sugar until completely dissolved. Heat the mixture until just at boiling point and take off the flame.
Allow mixture to cool and chill in refrigerator for about 3 hours.
Now whisk in the olive oil. Pour mixture in the electric ice cream maker and follow directions provided until mixture has the texture of soft serve ice cream.
Note: don’t forget to freeze the freezer bowl of the ice cream maker for at least 24 hours in advance.
Scoop out of the freezer bowl into an airtight container and freeze for a minimum of 5-6 hours.
Serve ice cream topped with a little olive oil & a gold leaf!

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