DessertsEuropean

Rosemary and Olive Oil Ice Cream

The surprising flavor of this Rosemary and Olive Oil Ice Cream recipe will you have coming back for more!

Olive Ice Cream? It sounds crazy, but the surprising flavor of this rosemary and olive oil ice cream will you have coming back for more!

I know, right?

Two ice cream recipes in a row!? What gives?

Well, you know how sometimes your rediscover a kitchen gadget or appliance and remember how awesome it is and go crazy with it?

That’s me with my ice cream maker lately.  If you have a KitchenAid stand mixer, you can get your Ice Cream Attachment from Amazon here.

Olive oil on ice cream? It sounds crazy, but the surprising flavor of this rosemary and olive oil ice cream will you have coming back for more!

I tend to eat ice cream in binges. I don’t mean that I’ll polish off a half-gallon tub all in one sitting, but that I’ll go months and months without having any and then one day… it begins.

I’ll see a particularly tempting carton in the freezer section, bring it home, and before I know it I’m demanding after-dinner ice cream every night.

Rosemary ice cream recipe? It sounds crazy, but the surprising flavor of this rosemary and olive oil ice cream will you have coming back for more!

I made the eggnog ice cream, then decided I wanted something a bit more sophisticated.

Rosemary and olive oil ice cream recipe? I know that it might sound a bit strange, but it is SO incredibly delicious. It’s rich, fragrant, and completely surprising.

The olive oil adds extra creaminess to the mix, making it extra easy to scoop. It’s important to use the best quality olive oil you can find, because it will make all the difference in the final flavor. I use this Arbequina – it’s my go-to *special* olive oil.

So, you want to know how to make olive oil ice cream? This recipe will show you how. It sounds crazy, but the surprising flavor of this rosemary and olive oil ice cream will you have coming back for more!

The first bite of this rosemary ice cream completely throws you off because it is so unexpected. Then, before you know it, you’ve licked your bowl clean and are looking around for more.

I topped mine with a bit of flaky sea salt and let me just say WOW.

You could also get a little crazy and drizzle more olive oil right over the top. Make sure to use the good stuff!

Ice cream with olive oil is delicious, just try this olive oil icecream recipe! It sounds crazy, but the surprising flavor of this rosemary and olive oil ice cream will you have coming back for more!

This olive oil ice cream is delicious on its own, but it would also be great on top of a spice or semolina cake.

The surprising flavor of this Rosemary and Olive Oil Ice Cream recipe will you have coming back for more!

Or, you know, just eat it for breakfast.

Here’s the Recipe!

It sounds crazy, but the surprising flavor of this rosemary and olive oil ice cream will you have coming back for more!

Rosemary and Olive Oil Ice Cream Recipe

The surprising flavor of this Rosemary and Olive Oil Ice Cream recipe will you have coming back for more!
4.4 from 84 votes
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Course: Desserts
Cuisine: European
Prep Time: 4 hrs 40 mins
Cook Time: 20 mins
Total Time: 5 hrs
Servings: 1 quart
Calories: 757kcal
Author: The Wanderlust Kitchen
Print Recipe

Ingredients

  • 1 ½ cups whole milk
  • ½ cup white sugar
  • ¼ cup brown sugar
  • 2 tablespoons light corn syrup
  • Pinch of flaky sea salt
  • 4 fresh rosemary sprigs
  • 5 egg yolks
  • 1 ½ cups heavy cream
  • 1/3 cup extra virgin olive oil

Instructions

  • Combine the whole milk, white sugar, brown sugar, corn syrup, salt, and rosemary in a medium saucepan. Heat over medium, stirring frequently, for 10 minutes. The sugar should be melted, the milk should be hot, and the mixture should smell of rosemary.
  • Place the egg yolks in the bowl of your stand mixer. Use the whisk attachment to beat the eggs on medium until well-combined and light in color. Strain the rosemary from the milk mixture.
  • With the mixer running on the Stir setting, very slowly trickle a ladle-full of hot milk into the yolks to temper. Pour the egg mixture into the saucepan and cook the custard, stirring constantly, over medium heat until thick enough to coat a wooden spoon (about 2 to 4 minutes). Turn off the heat and strain through a sieve into a large bowl. Stir in the heavy cream and olive oil, cover, and chill in the refrigerator for a minimum of 2 hours or overnight.
  • Freeze according to the manufacturer’s instructions for your ice-cream maker model. For KitchenAid, turn the mixer on to ‘stir’ then pour in the mixture and churn for 20 to 30 minutes (or until you reach your desired consistency). Scrape the soft serve ice cream into a freezer-safe air-tight container and freeze until solid.
Nutrition Facts
Rosemary and Olive Oil Ice Cream Recipe
Serving Size
 
1 serving
Amount per Serving
Calories
757
% Daily Value*
Fat
 
59
g
91
%
Saturated Fat
 
27
g
169
%
Trans Fat
 
1
g
Polyunsaturated Fat
 
29
g
Cholesterol
 
341
mg
114
%
Sodium
 
117
mg
5
%
Carbohydrates
 
52
g
17
%
Sugar
 
52
g
58
%
Protein
 
9
g
18
%
* Percent Daily Values are based on a 2000 calorie diet.
Did you make this recipe?Take a picture and tag @thewanderlustkitchen on Instagram or tag #thewanderlustkitchen! We can't wait to see your version!

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It sounds crazy, but the surprising flavor of this rosemary and olive oil ice cream will you have coming back for more!

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Comments:

  1. Made this today with a blood orange olive oil, and it was absolutely amazing. Even my husband was thrown back by how delicious it was. Thanks for sharing this recipe.

  2. I had tried olive ice cream in Thailand and it tasted out of this world. it was actually served with salad.
    I have a question, it says above to freeze the mixture for 2 hours (or overnight). So do you take it out again and put it in the ice cream make to churn?
    Thank you
    Tasnim

    1. Hi Tasnim,

      The recipe should be clearer as “chill” was meant to imply “chill in the refrigerator”, so I have updated the recipe. So, after chilling in the refrigerator, then you freeze it to make it into ice cream.

      – Linda

  3. Hi there,

    This ice cream looks delicious! but unfortunately I do not have an ice cream maker. Could you suggest an adaptation to the method so I can make it without one? 🙂

    Thank you!

    Catherine

  4. I love this recipe. Trying my best to convince all people to try things like this. Why? I’m completely into Spain and importing authentic Olive Oil bouhgt directly from farmers. Taste is amazing, especially with these kind of recipes. Dutch People who like the oil often choose for sponsoring. They then adopt an olive tree. Maybe you can interest people for premium quality olive oil before it’s too late and all commercial parties have taken over de olive groves…http://www.olivarera.eu/olijfbomen-el-burgo-sierra-de-las-nieves/

    Anyway, great recipe, nice twist with the rosemary and salty flakes. I am definetly going to try make this and promote it on my (still Dutch) page (soon to be translated from A to Z).

  5. This recipe looks great, but I have a question that I hope you can answer – at what point should the olive oil be stirred in? or is it silly to be dazzled over at the end?

    Thanks!

  6. This is my new favorite ice cream. It’s creamy smooth, light and refreshing. Never would have thought of olive oil and rosemary for ice cream, but I’m sure glad Anetta did. Treat yourself with this great recipe!