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Olive Oil Ice Cream with Blood Oranges

5 from 1 vote

Posted: · Updated: · by ·

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
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5 from 1 vote

olive oil ice cream

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.
Prep Time10 minutes
Total Time10 minutes
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Ingredients

  • 2 blood oranges
  • ¾ 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)
  • ⅓ to ½ cup honey (preferably wildflower or orchard blossom)
  • 6 to 8 drops organic food-grade orange essential oil
  • fine sea salt

Instructions

  • Zest the blood oranges and reserve the zest.
  • Tenderly segment the oranges, removing the white pith and tough membranes and reserving the tender, colorful orange flesh. Set aside.
  • Whisk unrefined extra virgin olive oil, heavy cream, whole milk and beaten egg yolks together until thoroughly combined and gently emulsified.
  • 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.
  • 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.
  • If you’ve warmed the mixture, cool it in the refrigerator until it becomes quite cold – about twenty minutes.
  • 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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    Recipe Rating




  1. 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)

    Reply

  2. corinne says

    Recipes and tutorials please

    Reply

  3. corinne says

    Would you recommend mixing via food processor vs whisking

    Reply

  4. Primal Toad says

    My birthday is coming up... May 11! I need a whole, natural, real food, primal dessert... this might be a winner!!

    Reply

  5. Cibaria Oils says

    Gorgeous - this recipe looks delicious! Who would have thought.. Olive oil ice cream? Thanks for sharing!

    Reply

  6. Heather Thalwitzer 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!

    Reply

  7. 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.

    Reply

  8. Heather Thalwitzer 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!

    Reply

  9. Heather Thalwitzer 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.

    Reply

  10. 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.

    Reply

  11. 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.

    Reply

  12. 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 -

    Jenny

    Reply

    • Anna says

      Just to let you know, Farmers All Natural Creamery is rebranding as Kolona Supernatural.

    • Jenny says

      Oh! I was wondering who the new guys were.

  13. Alex says

    Oh my goodness this looks so good i tweeted it! 🙂

    Reply

  14. Mary-- The Yellow Door Paperie says

    When you can't get raw milk, because it's out of season, what kind of milk do you buy?

    Reply

  15. Jessica @ How Sweet says

    Looks absolutely fabulous. Yum!

    Reply