Olive Oil Sea Salt Ice Cream: A Delightful Dessert

Why Olive Oil and Sea Salt Belong in Ice Cream

A small technique change makes big flavor differences. Add fresh extra virgin late, after the custard chills, to keep bright fruit, citrus, nutty, and peppery notes intact. Heating mutes these volatiles and yields a blander result.

Flavor and texture notes from extra virgin and fine salt

Fat integration: The fruit-derived fat blends with dairy fat to smooth the base. This lowers ice crystal perception and gives a plush, gelato-like body even in home batches.

• Aromatic range: Expect fruit, citrus, roasted nuts, grassy freshness, and a faint pepper finish when the liquid is not overheated.
• Timing: Stirring the oil into a fully chilled custard preserves delicate aroma; adding it before cooking yields a softer, butter-like profile.
• Salt’s role: A precise pinch of fleur de sel or fine sea salt lifts sweetness and clarity. Avoid processed table salt with additives.
• Finishing: Reserve coarse crystals for a final textural contrast; use a whisper of vanilla to support, not mask, the main flavors.

For a complete method that shows when to add the oil and the best salts to use, see the full olive oil ice cream recipe.

Olive Oil Sea Salt Ice Cream Recipe

This recipe focuses on timing and technique so the aromatic fat stays bright and clear in every scoop.

Ingredients (for 4–6 people):

• Whole milk and heavy cream for body
• Granulated sugar and a measured pinch of fine sea salt
• 4 large egg yolks
• About 1/4 cup good extra virgin olive oil added after chilling
• Optional: a small strip of lemon peel or a split vanilla bean

Equipment

• Ice cream maker sized to your batch
• Accurate thermometer (target ~175°F)
• Fine-mesh strainer
• Freezer-safe container and parchment

Step-by-step

1. Warm milk and part of the cream with sugar and a pinch of salt until steaming; do not boil.
2. Whisk yolks, temper with the hot dairy, then cook gently until the custard coats a spatula (~175°F).
3. Strain, add remaining cold cream, steep lemon peel or vanilla if using, then chill completely.
4. Remove peel, then vigorously whisk in the extra virgin fat just before churning so aroma remains bright.
5. Churn to soft-serve, transfer to a chilled container, press parchment on the surface, and freeze until scoopable.

Pro tips

Do not heat the finishing oil if you want a pronounced fruity note. Choose fleur de sel or fine crystals in the base and reserve flaky crystals for finishing. A whisper of vanilla or lemon peel complements without masking the main profile.

Olive Oil Sea Salt Ice Cream Serving, Variations, and Storage

A few finishing touches turn a fresh batch into a memorable dessert for guests. Keep presentation simple so the rich, buttery base stays central.

Serving ideas: Try a light sprinkle of flaky sea salt for crunch and aroma. Add a restrained aged balsamic drizzle or a thin stream of bittersweet chocolate for contrast.

• Plate with contrast: a tiny pinch of flaky sea salt heightens aroma without masking the base.
• Pairings: fresh berries, stone fruit, or poached pears lift brightness; a measured balsamic drizzle amplifies depth.
• Chocolate companion: warm bittersweet sauce adds warmth and balances richness.
• Texture garnishes: toasted nuts or crisp cookies give pleasant crunch when used sparingly.

Freezing and storage

Fresh churns usually come out like soft-serve and firm up after a few hours or overnight. For clean scoops, let the batch set several hours in a shallow, freezer-safe container.

Protect texture: Press parchment or plastic directly on the surface to limit air contact and reduce ice formation. Store toward the back of the freezer where temperature is most stable.

Enjoy within about one month for best flavor and texture. Avoid frequent thaw-and-refreeze cycles to preserve aroma and mouthfeel for your people.

Conclusion

The final flourish is simple—add high-quality virgin olive oil late and season lightly to keep each scoop vivid.

Olive Oil Sea Salt Ice Cream, Technique matters: cook the custard gently to about 175°F, strain well, and chill completely before churning. These steps cut ice formation and deliver a smooth, stable cream.

Flavor strategy is straightforward: whisk the virgin olive oil into the cold base so fruity notes stay bright. A subtle vanilla or citrus strip can add depth without stealing focus.

Choose fresh, additive-free salt and a top-tier virgin olive oil for the purest profile. Press parchment on the surface for storage and enjoy the batch within a month for best texture.

Served with flaky crystals, a light drizzle, or fresh fruit, this ice cream rewards restraint and highlights careful ingredients.