At-Home Olive Oil Ice Cream Recipe

Brooke Newberry
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Olive Oil Ice Cream

Everything that summer should be: rich, cool, grassy, and laced with vodka.  Try out this creamy meets fresh combo if you haven’t yet.  Use a fruity olive oil for a sweeter, mellower dessert, or try a grassier oil for intensified herbal freshness. The addition is vodka is necessary for final product softness.  Alcohol doesn’t freeze, so the vodka prevents the ice cream from turning into a solid block in the freezing process. 

  • 3 cups whole milk
  • 1 cup heavy cream
  • 6 egg yolks
  • 3/4 cup sugar
  • 1 cup extra virgin olive oil
  • ¼ cup lemon juice
  • 1 shot of vodka

Beat yolks and sugar in large bowl until thick and light in color. 

Add olive oil, mix in.

In a large saucepan, heat milk and cream in pan over medium heat until the milk starts to crawl up the sides of the pan. 

Add a cup of the milk and cream mixture to the egg mixture, whisking until completely mixed, then add and mix in a second cup of the milk to the eggs, then do the same with the last cup.

Transfer the bowl’s contents back to the saucepan and keep over medium heat for 3 minutes to thicken, stirring constantly.

Take off heat and strain with a sieve or fine strainer.

Stir in lemon jucie and vodka.

Cool thoroughly. 

Freeze in an ice cream maker per manufacturer’s instructions until soft and thickened.


*Try substituting the vodka for another, flavor forward spirit, such as Grand Marnier (olive oil and orange compliment each other).

*The whole milk can be substituted for coconut milk for a lighter version. 

*Try it with coarse sea salt sprinkled on top, and have it with strawberries or peaches.

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