This olive oil ice cream may sound odd, but I guarantee you will love this ice cream and no one will no it is not dairy. You must use a good quality flavorful olive oil to make this ice cream, but it is a great use and you will wow everyone at your table. This is of course a sometimes food, but filled with good fats and so rich and satisfying a little goes a long way. The ice cream sits well for a couple of days in the freezer.
- Prep Time
- 1 quart ServingsServings
- 1/2 cup sugar
- 3 egg yolks
- 1/3 cup Elea Greek extra virgin olive oil
- 2 cups coconut milk
- 1/2 teaspoon kosher salt
- Fleu de sel of flaky sea salt for serving
Using a stand mixer, beat sugar and egg yolks until pale yellow, about 5 minutes.
Add oil in a steady stream, and continue beating until smooth and airy about 3 minutes. Add coconut milk and salt and beat until combined.
Pour into an ice cream maker and freeze according to manufacturer’s instructions. Serve with sprinkling of fleur de sel or salt.
Note this non dairy recipe has raw eggs in it, so it is best to try and find pasteurized eggs.
To purchase kosher and organic Elea olive oil or find out where it is sold near you go to http://eleaoliveoil.com/commerce/.