This vegan olive oil ice cream is luxuriously creamy, with notes of fruity extra virgin olive oil and real vanilla bean flecks. You only need a handful of ingredients and it’s so simple to make!
One of the most popular recipes on P&H is for a super decadent vegan Salted Dark Chocolate Olive Oil Ice Cream that I made a few years ago. I had no clue how that recipe would go over—extra virgin olive oil in ice cream? Was that too out there? But back when Aaron and I were living in San Francisco, we had tried the most perfectly bitter and sweet chocolate ice cream, sprinkled with flaky sea salt and topped with extra virgin olive oil. I couldn’t stop thinking about it.
As someone who basically lives for ice cream, this dessert was life-changingly good. When we moved back to Boston, I decided to make my own version. I went all out and used extra virgin olive oil in the ice cream, as well as for the topping. It was the best ice cream I had ever made.
Realizing that not everyone loves chocolate ice cream, this summer I tried my hand at making a new spin: Vanilla Bean Olive Oil Ice Cream. It’s classic, but with a twist, which essentially describes all of my favorite things in life. And much like my original Chocolate Olive Oil Ice Cream, this non-dairy ice cream recipe is simple and all about the ingredients and the method I’ve detailed below.
The full-fat coconut milk base produces a luxuriously creamy texture, with notes of fruity extra virgin olive oil and real vanilla bean flecks sprinkled throughout. It’s lightly sweetened with a combination of coconut sugar and coconut nectar, both of which have the benefit of being lower glycemic in addition to tasting great (think brown sugar with a hint of caramel).
I couldn’t resist topping my olive oil ice cream with a homemade coconut oil chocolate magic shell, but of course it’s equally dreamy enjoyed plain or with a small pour of olive oil and a pinch of sea salt.
Vegan Olive Oil Ice Cream
Prep Time: 6 hours
This vegan olive oil ice cream is luxuriously creamy, with notes of fruity extra virgin olive oil and real vanilla bean flecks. It's simple to make and only a handful of ingredients to boot!
The small amount of vodka helps to keep the ice cream from becoming icy and rock hard once frozen. The flavor is not at all detectable in the finished ice cream.
This recipe is excellent served with Raw Chocolate Magic Shell.
Copyright © 2019 Amanda Maguire for Pickles & Honey