The Ice Cream Italians Swear By: How to Make Olive Oil Gelato That’ll Change Dessert Forever

If you think olive oil belongs strictly in savory dishes, think again. Olive oil ice cream is a gourmet twist on a classic dessert, offering a silky, luxurious texture and a surprisingly delicate flavor that’s both earthy and slightly fruity. Popular in Mediterranean kitchens and high-end restaurants, this unique treat balances sweet and savory in a way that feels both familiar and adventurous.

What makes olive oil ice cream so special is its simplicity. With just a handful of quality ingredients — cream, sugar, eggs, and a high-quality extra virgin olive oil — you can create a dessert that’s rich, smooth, and subtly complex. It’s a great way to showcase your favorite artisan olive oil while impressing guests with something outside the ordinary.

This recipe guide will walk you through how to make olive oil ice cream at home, from choosing the right type of oil to churning it into a creamy masterpiece. Whether you’re a seasoned dessert lover or a curious cook, this recipe is your gateway into the world of savory-sweet fusion that’s making waves in modern cuisine.

Here’s a detailed recipe guide on how to make olive oil ice cream, along with some tips and calorie information.

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Best Time to Eat & What to Serve With It

Olive oil ice cream is best served as a refreshing and elegant dessert after a Mediterranean-inspired meal or on a warm summer evening when you want something cool and light — but with depth. It’s a perfect end to dishes featuring seafood, grilled vegetables, or lemon-based sauces.

To elevate the experience, pair it with flaky sea salt, a drizzle of aged balsamic vinegar, or a sprinkle of toasted almonds or pistachios. It also goes beautifully alongside fresh figs, poached pears, or even a simple almond biscotti. For a bold contrast, try it with a dark chocolate tart or paired with a glass of dessert wine like Vin Santo or Moscato.

Whether you’re hosting a dinner party or just experimenting in the kitchen, olive oil ice cream offers a surprising, sophisticated finish that’s sure to spark conversation and delight the palate.

The idea of olive oil in ice cream often sparks debate. Many people outside of Europe can’t imagine putting something “savory” in a dessert, but in Mediterranean cooking, olive oil has always been more than a cooking fat — it’s a flavor enhancer. Traditional gelaterias in Italy and Spain have used olive oil in sweets for decades, embracing its buttery smoothness and delicate taste.

Critics argue that olive oil ice cream “ruins dessert” by adding an earthy taste, but that misses the point. Italians don’t see dessert as pure sugar; they see it as a balance of texture, flavor, and craft. This ice cream challenges the global obsession with overly sweet, artificial desserts — and that’s what makes it revolutionary.

In many ways, olive oil ice cream reflects European culinary philosophy itself: less sugar, more substance, and an appreciation for ingredients in their purest form. What some might call strange, Italians call art.

How to Make Olive Oil Ice Cream

Olive Oil Ice Cream Recipe Ingredients

2 cups heavy cream
1 cup whole milk
3/4 cup granulated sugar
5 large egg yolks
1/2 cup extra virgin olive oil (use a high-quality, fruity variety)
1 teaspoon vanilla extract
Pinch of sea salt

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Step By Step How to Make Olive Oil Ice Cream

Prepare the Ice Cream Base

In a medium saucepan, combine the heavy cream and whole milk. Heat the mixture over medium heat until it just begins to simmer. Do not let it boil.

Mix the Egg Yolks and Sugar

In a separate bowl, whisk the egg yolks and granulated sugar together until the mixture is pale and thick. Gradually pour about 1/2 cup of the hot cream mixture into the egg yolk mixture, whisking constantly to prevent the eggs from cooking.
Slowly pour the tempered egg mixture back into the saucepan with the remaining cream mixture, stirring constantly.

Cook the Custard

Cook the mixture over medium-low heat, stirring constantly with a wooden spoon or spatula, until it thickens and coats the back of the spoon (about 170-175°F or 77-80°C). This usually takes about 5-7 minutes. Do not let the mixture boil, as it can curdle the eggs. Pour the custard through a fine-mesh sieve into a clean bowl to remove any lumps and ensure a smooth texture.

Incorporate the Olive Oil

Allow the custard to cool to room temperature, stirring occasionally to prevent a skin from forming. Once the custard has cooled, gradually whisk in the olive oil until fully incorporated. Add the vanilla extract and a pinch of sea salt, and stir well.

Chill and Churn

Cover the custard with plastic wrap, pressing it directly onto the surface to prevent a skin from forming.
Refrigerate the mixture for at least 4 hours or overnight until it is completely chilled.

Pour the chilled mixture into an ice cream maker and churn according to the manufacturer’s instructions until it reaches the consistency of soft-serve ice cream.

Freeze

Transfer the churned ice cream to an airtight container. Freeze for at least 2 hours, or until firm.

Serve

Scoop the ice cream into bowls or cones and enjoy. Optionally, drizzle a bit of extra virgin olive oil and sprinkle a pinch of sea salt on top for an extra flavor boost.

Tips To Make Olive Oil Ice Cream

Use a high-quality, extra virgin olive oil with a fruity and mild flavor. Strong or bitter olive oils can overpower the ice cream.

Make sure the custard base is thick enough to coat the back of a spoon but not so thick that it starts to form lumps. Ensure the custard mixture is thoroughly chilled before churning. This helps achieve a smoother texture in the finished ice cream.

Olive oil ice cream pairs well with a variety of toppings, such as fresh berries, a drizzle of honey, or a sprinkle of sea salt.

How Many Calories Have Olive Oil Ice Cream

Heavy Cream: 205 calories
Whole Milk: 75 calories
Sugar: 115 calories
Egg Yolks: 75 calories
Olive Oil: 120 calories

Total Estimated Calories per Serving (1/2 cup): Approximately 590 calories

Serving Suggestions

Serve olive oil ice cream in chilled bowls or elegant glass cups to maintain its creamy consistency. Top with a light drizzle of extra-virgin olive oil, a pinch of sea salt, and maybe a twist of lemon zest for brightness.

For a restaurant-style presentation, pair a scoop with a thin biscotti or a crisp tuile cookie on the side. The crunch adds a satisfying contrast to the smooth texture.

If you’re serving it after dinner, offer it as a palate cleanser instead of a heavy dessert. Its clean, refreshing flavor complements rich meals — the perfect ending that surprises and delights without overwhelming.

Final Thoughts

Olive oil ice cream is more than just a culinary experiment — it’s a bridge between tradition and innovation. It captures the Mediterranean spirit of simplicity: a few high-quality ingredients, thoughtfully combined, can create something truly extraordinary.

It’s also a reminder that dessert doesn’t have to be overly sweet or complicated to feel luxurious. By using olive oil, you tap into centuries of Mediterranean wisdom — the same ingredient that nourishes, heals, and now, sweetly indulges.

So next time you crave something different, skip the store-bought tub and whisk up a batch of this silky, golden gelato. You’ll taste Italy in every spoonful — and never look at ice cream the same way again.