Olive Oil Ice Cream

5 from 1 vote

Rich yet refreshing with slight grassy notes, this ultra creamy ice cream is delicious. Just be sure to use extra virgin olive oil. Feel free to use flavor infused oils to vary the flavor profile. Avoid blending olive oil, as it can become bitter. Instead, whisk it in until completely combined.

Course Dessert

Cuisine American, Italian

Keyword american, dairy-free, dessert, easy, ice cream, italian, nightshade-free, no-cook, olive oil, vegetarian

Prep Time 10

Total Time 10

Servings

Calories 519kcal

Author Jenny Ross

Ingredients

1/2 cup half n half or cashew milk for dairy-free
4 eggs 1 white reserved
4 egg yolks
1/4 cup allulose helps keep the ice cream from freezing hard but you can use stevia glycerite, to taste if you prefer
1/8 teaspoon salt
1/8 teaspoon xanthan gum or guar gum, optional, helps improve texture
3/4 cup olive oil

Get Recipe Ingredients

Instructions

Combine all ingredients except 1 egg white and the olive oil in a blender and blend until completely smooth. Refrigerate until completely cold, 4 hours.
Slowly stream the olive oil in while whisking constantly.
Beat the egg white to soft peaks. Fold into the ice cream base and transfer to an ice cream machine. Process according to manufacturer's instructions.

Notes

If you do not want to consume raw eggs, you can either buy eggs that are already pasteurized or do it yourself, if you have a sous vide machine. Simply heat to 135ºF for two hours. The egg will have a milky look to the white when you crack it but it is fine.

Makes 2 cups, serving size: 1/2 cups.

Protein:Energy Quotient [calories]: 0.11, Protein % of calories: 6.9%

Nutrition