Recipe: Olive Oil Ice Cream with Blood Oranges

Olive oil ice cream with blood oranges, inspired by these olive oil recipes, recently found its way to our kitchen with our first bottles of fresh, raw milk for the year.  In this recipe for olive oil ice cream, the inclusion of a good quality unrefined, extra virgin olive oil is essential.  The flavor of a good olive oil lingers, enhanced by fruity notes and an almost floral perfume.  It is fresh and vibrant.  Good quality olive oils are available in specialty food stores, health food stores and online (see sources).

In my version of olive oil ice cream is further complemented by the inclusion of blood oranges, though any orange should do.  Blood oranges, with their customarily maroon-colored flesh, offer a unique flavor profile that is decidedly more complex than that of standard oranges. A good blood orange is tart, sweet and imbued by subtle floral notes which make it a nice pairing for olive oil – especially  in this recipe for olive oil ice cream. Now that winter has receded, blood oranges are at the end of their season, finding a good blood orange may prove challenging.  Indeed, the oranges at my store lacked the brilliant deep red flesh I’d hoped for and, instead, revealed an orange flesh speckled by dots of maroon.  Nevertheless, that classic blood orange flavor remained and flavor, after all, is the key to a good dish.  When selecting blood oranges for this olive oil ice cream, try to find those with the ruddiest rind as the redder the rind of the orange, the redder the flesh is likely to be.

Olive oil ice cream, like all the ice cream recipes posted here at Nourished Kitchen, highlights fresh, raw and minimally processed ingredients: fresh cream, fresh milk, raw honey, raw fruit and raw egg yolk – undoubtedly a food safety fanatic’s nightmare.  Years of adherence to a diet based on traditional foods, has removed any fear of raw food from our hearts, and we consume raw foods including many raw animal foods (oh … steak tartar how you call to me!) with fair regularity. That is not to say that we’re raw foods enthusiasts – we’re not.  Some foods are more nutrient-dense when served cooked.  This olive oil ice cream is not one of them, however.


This olive oil ice cream, enriched by raw egg yolks from pasture-raised hens, is rich buttery yellow and dotted with bright orange segments.  Of course, where there’s color, there’s nutrients.  Fresh, raw egg yolks – especially when sourced from pasture-raised hens – is a potently rich source of biotin, a B vitamin known for its essential role in skin, hair and fetal development, making it an especially important nutrient for expectant mothers or for those who are trying to conceive. Raw egg yolk, particularly from pasture-raised hens,  is also a good source of retinol or preformed vitamin A, a fat-soluble nutrient with far-reaching beneficial effects on human health.

Olive oil ice cream, as its name implies, also contains unrefined, extra virgin olive oil as a primary ingredient.  While olive oil undoubtedly brings a unique charm to ice cream, it also imbues this nourishing dessert with naturally occurring antioxidants and fat-soluble vitamins like vitamin E – a vitamin that is relatively difficult to come by in the standard American diet – at least in its natural form.  These nutrients are further enhanced by the addition of blood orange – a food rich in vitamin C and various minerals.

olive oil ice cream

olive oil ice cream

By Jenny Published: April 6, 2010

  • Yield: About 1 ½ quarts olive oil ice cream (12 Servings)
  • Prep: 5 to 10 mins
  • Cook: 20 to 60 (freezing time, dependent on ice cream maker) mins
  • Ready In: 25 mins

Olive oil ice cream, enriched by pasture-raised egg yolk, fresh cream and whole milk, is dense in vitamins, minerals and antioxidants. The combination of unrefined extra virgin olive oil and blood oranges, with their fruity and floral perfumes, adds a beautiful flavor to a special and unique dessert.


  • 2 blood oranges
  • 3/4 cup unrefined, extra virgin olive oil
  • 2 cups heavy cream (preferably fresh not ultrapasteurized)
  • 2 cups whole milk (preferably fresh not ultrapasteurized)
  • 6 egg yolks (beaten)
  • 1/3 to 1/2 cup raw honey (preferably wildflower or orchard blossom)
  • 6 to 8 drops organic, food-grade orange essential oil
  • dash unrefined sea salt


  1. Zest the blood oranges and reserve the zest.
  2. Tenderly segment the oranges, removing the white pith and tough membranes and reserving the tender, colorful orange flesh. Set aside.
  3. Whisk unrefined extra virgin olive oil, heavy cream, whole milk and beaten egg yolks together until thoroughly combined and gently emulsified.
  4. Vigorously whisk honey into the milk and egg mixture. If your milk and eggs are very cold, the honey may harden and you may find it challenging to combine it thoroughly with the milk and eggs. If that is the case, you may gently warm the mixture of milk and egg yolks over very low heat which enables the honey to blend more efficiently into the cream, milk and egg yolks.
  5. Stir in reserved orange zest, food-grade organic essential oil and sea salt into the honey-sweetened mixture of milk, cream, olive oil and egg yolks.
  6. If you’ve warmed the mixture, cool it in the refrigerator until it becomes quite cold – about twenty minutes.
  7. Fold reserved blood orange segments into the olive oil ice cream mixture, then freeze it according to your ice cream maker manufacturer’s instructions.

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What people are saying

  1. Jenny says

    Mary –

    When milk isn’t in season, we simply don’t drink it.  It lasts only two to three months, really and when fresh milk comes back into season, those first few bottles are such a pleasure.  We still consume raw cheese. If doing without doesn’t work for your family, I’d recommend a vat-pasteurized, grass-fed milk such as Farmers All Natural Creamery.

    Blessings –


  2. Jessie says

    Jenny – recipe looks fabulous. I’d never have thought about olive oil ice cream before.

    Just a note about when milk isn’t in season – you could make coconut milk ice cream. The Nourishing Gourmet blog has several coconut milk based ice cream recipes.

  3. Dana says

    We have access here to a dairy that sells grass-fed, low-temp pasteurized milk and it is *wonderful.*

    I had a thought that if I ever got hardcore into making butter and cultured cream, I could do it by inoculating my whole milk with buttermilk culture, then making the butter or separating the cream. Traditional buttermilk is skim, the only skim milk I personally could recommend on account of its probiotic benefits and its utility in soaking grains for baking.

    I probably should do that anyway since it’s not the easiest thing for me to obtain raw milk right now.

    We have a local ice cream maker who has in the past made a flavor with olive oil in it. I forget what else, but it tasted awesome.

  4. says

    Are you hungry? Because I’ve got this churning right now! Luckily I recently acquired raw cream, raw local honey, and local, organic blood oranges… and I got organic olive oil as a Christmas gift… so, perfect to use-up all my ingredients.

    I’m using 4 small, whole eggs I got from local, pastured chickens, though. I keep tasting it before it’s finished. It’s so yum!

    Thanks for posting! I might not have been productive this morning if it wasn’t for your culinary inspiration.

  5. says

    PS- your blood oranges might have only been speckly because they were grown in Florida. Only blood oranges grown in Italy will yield the truly solid dark, maroon fruits. Mine are from Florida, so speckly, but just as yummy!

  6. Amber says

    This sounds amazing!!
    What type of ice cream maker do you use? We bought one recently and it didn’t work well at all.
    We had to return it. So sad, since nothing is better than homemade ice cream.

  7. says

    YUM! The recipe turned-out pretty well. I would maybe puree oranges in the future… or just add them as needed. I served it with some strawberries and chocolate sauce to make it extra special. The baby even LOVES it!

  8. Monika says

    This looks yummy! I might just try that, even though I generally don’t like the taste of olives, but the blood oranges mixed in sound delicious.

    By the way, do you have a basic ice cream recipe that could be used to add whatever flavours tickle my fancy? I had been thinking about cinnamon ice cream (tasted it once at a restaurant, with a plum compote, it was heavenly), and various berry and fruit variations. Also, it’s maple season here, so I was thinking of trying out a maple syrup ice cream, but I don’t really know what sort of ratio of basic ingredients is needed. (PS: I have a cuisinart 2 qt ice cream maker)

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