Indulge in the rich, velvety flavor of Salted Chocolate Olive Oil Ice Cream, a decadent treat with a surprising twist.
Packed with healthy fats from extra virgin olive oil and moderate protein from whole milk and egg yolks, this dessert is both satisfying and nourishing.
Quick to prepare and freezer-friendly, it’s perfect for everyday indulgence without compromising quality or taste.
Chocolate Olive Oil Ice Cream
Equipment
- 1 medium saucepan
- 1 large heatproof bowl
- (1) Whisk
- 1 sieve or fine mesh strainer
- (1) Cooling rack
- Ice cream maker (for freezing)
- Measuring Cups and Spoons
Ingredients
- 3 oz bittersweet chocolate finely chopped (plus extra for garnish)
- 2 cups whole milk
- 1 cup heavy cream
- 6 large egg yolks
- 2/3 cup granulated sugar
- 1/4 cup unsweetened cocoa powder preferably Dutch-processed
- 3/4 tsp kosher salt or 1/2 tsp fine salt
- 6 tbsp high-quality fruity extra virgin olive oil
- Fleur de sel or other flaky salt for sprinkling
Instructions
- Prepare the Chocolate Base: Start by chopping 3 ounces of bittersweet chocolate into small, uniform pieces. Place them in a large heatproof bowl. Having a finely chopped chocolate ensures it melts evenly when mixed with the warm ice cream base later. Set this bowl aside along with a cooling rack and a fine mesh sieve nearby, which will be needed in the next steps.
- Warm the Milk and Cream: In a medium saucepan, combine 2 cups of whole milk and 1 cup of heavy cream. Heat the mixture over medium heat, stirring occasionally to prevent a skin from forming or scorching. Warm until it reaches a gentle simmer—small bubbles should form around the edges, but it should not boil.
- Incorporate Cocoa and Salt: Once the milk and cream are gently simmering, whisk in 1/4 cup of Dutch-process cocoa powder and 3/4 teaspoon kosher salt (or 1/2 teaspoon fine salt). Stir continuously to ensure the cocoa powder fully dissolves, creating a smooth, uniform chocolatey mixture without lumps.
- Beat the Egg Yolks and Sugar: While the milk mixture is heating, place 6 large egg yolks and 2/3 cup granulated sugar in a separate bowl. Using a whisk or an electric mixer, beat the mixture vigorously for about 4–5 minutes until it turns pale yellow, thick, and creamy. This process incorporates air and ensures the ice cream base will be rich and smooth.
- Temper the Eggs: To prevent curdling, carefully temper the eggs. Ladle approximately 1/2 cup of the hot milk mixture into the beaten egg yolks while whisking constantly. This gradually warms the eggs without cooking them too quickly. Then, slowly pour the tempered egg mixture back into the saucepan with the remaining hot milk mixture, stirring continuously.
- Cook the Ice Cream Custard: Return the saucepan to medium-low heat and cook the custard while constantly whisking or stirring. The mixture should thicken gradually over 3–5 minutes until it coats the back of a spoon. To check, run your finger across the spoon—if it leaves a clean line, the custard is ready. Be careful not to overheat or boil the custard, as this can cause it to curdle.
- Strain and Combine with Chocolate: Pour the hot custard through a fine mesh sieve into the bowl with the chopped chocolate. Let it sit for 3–5 minutes to allow the chocolate to melt naturally. Afterward, whisk the custard and chocolate together until completely smooth and glossy. Placing the bowl over a cooling rack helps prevent direct heat from overcooking the chocolate.
- Add Olive Oil and Emulsify: Slowly drizzle 6 tablespoons of fruity extra virgin olive oil into the custard while whisking constantly.This ensures the oil incorporates smoothly and creates a rich, creamy texture without separating. The olive oil adds a subtle fruity flavor and healthy unsaturated fats to the ice cream.
- Chill the Ice Cream Base: Cover the ice cream base with plastic wrap, ensuring the wrap touches the surface to prevent a skin from forming. Refrigerate for 4–6 hours or overnight. Chilling not only allows flavors to meld but also ensures the mixture is cold enough for smooth churning in the ice cream maker.
- Freeze Using an Ice Cream Machine: Pour the chilled ice cream base into your ice cream machine and churn according to the manufacturer’s instructions. The result will be a soft-serve consistency immediately. For firmer ice cream, transfer it to an airtight container and freeze for 1–2 hours. Before serving, allow frozen ice cream to sit at room temperature for 5–10 minutes for easier scooping.
- Serve and Garnish: Scoop the ice cream into bowls or cones. Sprinkle with fleur de sel or flaky salt and extra chopped chocolate if desired. The salt enhances the chocolate flavor and balances the sweetness, while the olive oil adds a unique, fruity richness. Enjoy immediately for a creamy, decadent dessert experience.
Notes
- This ice cream is easy to make yet delivers a rich, restaurant-quality dessert.
- Use high-quality chocolate and fruity extra virgin olive oil for the best flavor.
- Dutch-process cocoa powder provides a deeper, more intense chocolate taste; natural cocoa works as a substitute.
- Whisk the custard constantly during cooking to prevent curdling.
- Always temper the eggs to ensure a smooth, silky texture.
- Chill the ice cream base thoroughly before churning for a creamy, velvety consistency.
Chef’s Secrets to Perfect Texture
Achieving a perfectly creamy ice cream requires attention to three key details: tempering the eggs, constant whisking, and thorough chilling.
Tempering prevents scrambled eggs and ensures a silky custard.
Whisking while cooking the custard evenly distributes heat, thickening it gently without lumps.
Finally, refrigerating the base for several hours allows flavors to meld and ensures smooth churning.
For an extra layer of indulgence, gently fold in finely chopped chocolate or a swirl of chocolate sauce after churning to create texture contrasts.
Serving Suggestions for Best Experience
Serve this ice cream slightly softened to bring out its rich chocolate and fruity olive oil flavors.
A light sprinkle of flaky sea salt enhances its decadent sweetness and adds a subtle crunch.
Pair with fresh berries, roasted nuts, or a drizzle of balsamic reduction for a sophisticated twist.
It also pairs beautifully with chocolate or almond cookies, shortbread, or a small glass of dessert wine.
For summer gatherings, scoop into elegant bowls and garnish with fresh mint or edible flowers for an impressive presentation.
Storage Tips for Maintaining Freshness
Store ice cream in an airtight container to prevent ice crystals from forming and maintain smooth, creamy texture.
For best flavor, consume within 2–4 months. If ice cream becomes too firm in the freezer, allow it to sit at room temperature for 5–10 minutes before scooping.
To preserve the custard’s richness, avoid frequent refreezing of melted portions.
You can also cover the surface with parchment paper or plastic wrap before sealing the container—this extra step minimizes freezer burn and keeps flavors vibrant.
Frequently Asked Questions
1. Can I use a different type of chocolate?
Yes! Semisweet chocolate works well and will produce a slightly sweeter, less intense flavor.
White chocolate can be used, but adjust sugar accordingly, and milk chocolate may make the ice cream softer and creamier.
2. Can I skip the olive oil?
Technically, yes, but the fruity olive oil is what sets this recipe apart.
It adds healthy unsaturated fats, a unique flavor dimension, and a luxurious mouthfeel that other oils cannot replicate.
3. Can this be made without an ice cream machine?
Absolutely. Pour the chilled custard into a shallow, freezer-safe container and freeze, stirring every 30–45 minutes for 2–3 hours until creamy.
This mimics the churning process, preventing large ice crystals.
4. How long can I keep this ice cream?
When stored properly in an airtight container, it will maintain its best quality for 2–4 months.
Over time, the texture may harden slightly, but allowing it to soften for a few minutes at room temperature before serving restores creaminess.
5. Can I add mix-ins or toppings?
Yes! Chopped nuts, chocolate chunks, caramel swirls, or berries can be folded in after churning.
Keep in mind that large pieces may slightly affect the smooth texture, so add them sparingly or fold them in gently.
