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Non Dairy Olive Oil Gelato


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Non Dairy Olive Oil Gelato


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Non Dairy Olive Oil Gelato

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 : 20 min
  • Ready Time : 20 min


1 quart


  • 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/.


Servings Per Recipe: 1 quart

Amount Per Serving

  • Calories: 280
  • Total Fat: 24g
  • Cholesterol: 80mg
  • Sodium: 160mg
  • Total Carbs: 16g
  •     Dietary Fiber: 1g
  • Protein: 2g


About Tamar Genger MA, RD


Tamar lives in New York and is the mother of three amazing children, a Registered Dietitian, professor of Nutrition, and as you can probably guess, a foodie! Tamar loves to travel with her family and visits kosher restaurants wherever she goes. Although she loves the sights, she spends more time talking about the restaurants and food she ate! As a mom and a nutritionist, Tamar tries to balance her passion for healthy cooking with her insatiable desire for chocolate!




6 Responses to Non Dairy Olive Oil Gelato

  1. Sounds like a great idea. How much coconut milk should I use in this? I don’t see it listed in the ingredients.

  2. avatar says: Linda

    this recipe has me intrigued and I must try it! The coconut milk has got to taste delicious. I just don’t know where you can get pasturized eggs. Any suggestions?

  3. avatar says: cbraver

    I tried this recipe and was very disappointed!!!! it sounded sophisticated but all you tasted was the olive oil uch!!!!!

    • I am sorry you didn’t like it, the quality of the olive oil really makes all the difference here.

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