Go Back

Chocolate Olive Oil Ice Cream

Helen T. Patterson
Rich, creamy, and unexpectedly indulgent, this Salted Chocolate Olive Oil Ice Cream blends chocolatey decadence with the fruity goodness of extra virgin olive oil.
Quick to prepare, protein-boosted, and freezer-friendly, it’s an easy-to-make dessert that’s perfect for family treats or special occasions.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 10 minutes
Freeze Time 8 hours
Total Time 8 hours 30 minutes
Course Dessert
Cuisine American
Servings 8 (about 1 quart)

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.