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Olive Oil Ice Cream

Course Dessert
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Author Eva Kosmas Flores


  • 3 Egg Yolks whisked in a medium-sized bowl
  • 2 Cups Whole Milk
  • 1 Cup Cream
  • 1/2 Cup Sugar
  • 1/2 Cup Olive Oil
  • 1/4 Cup Honey
  • 3/4 Teaspoon Salt
  • 1/2 Teaspoon Vanilla Extract


  1. Heat the milk, cream, sugar, honey, and salt in a medium-sized thick-bottomed saucepan over low heat until the mixture becomes hot, but not boiling. Remove from heat and gradually drizzle 2 cups of the milk mixture into the bowl with the egg yolks, whisking constantly. Once the 2 cups have been incorporated, pour the egg yolk mixture back into the saucepan, still whisking. Place the pan back onto the stovetop and cook over the lowest heat setting, whisking constantly, until the mixture has thickened, (about 5-10 minutes). Remove from heat, and whisk in the olive oil and vanilla extract until fluidly combined. Allow to cool to room temperature, then cover and refrigerate for 4 hours or overnight.
  2. When you are ready to make the ice cream, prep your ice cream machine according to the manufacturer's directions. Remove the ice cream mixture from the refrigerator. There may be some separation between the olive oil and the rest of the mixture, this is totally fine. Just give it a good whisking right up until the moment you pour it into your ice cream maker. Allow the ice cream maker to churn according to the manufacturer's directions (I have a cuisinart ice cream maker and it took mine about 20-25 minutes to look ice cream-y), or until the mixture begins to freeze up and thicken considerably. Empty/scoop the ice cream into a freezer-safe container. Seal it, place it in the freezer, and allow it to freeze for 4 hours before serving.

Recipe Notes

Freezing Time: 4 hours-overnight