Extra virgin olive oil may not be on your list of toppings for an ice cream sundae bar. But, we’re here to convince you to at least give olive oil on ice cream a try! Here are three ways to add the savory complexity of extra virgin olive oil to your sweet treats.
Chocolate Ice Cream with Extra Virgin Olive Oil Chocolate Sauce
This one’s for all the chocolate lovers out there! Extra virgin olive oil is the base of this incredibly simple chocolate sauce. Top with the seasonal fruit of your choice!
- 1 cup chocolate ice cream
- 1/4 cup extra virgin olive oil
- 1/4 cup unsweetened cocoa powder
- maple syrup to taste
- season fresh fruit of choice
- Make the sauce by simply whisking together the cocoa powder and extra virgin olive oil. If it’s too liquidy, add more cocoa powder, and it it’s too thick, add more olive oil. Add maple syrup to taste.
- Serve two bowls of ice cream. Top with chocolate sauce (you may have extra) and fresh fruit. Enjoy!
Raspberry Sorbet with Berry Compote and Almond Crumble
This dessert features so many of the fresh flavors we love about this time of year! Think of it almost like a the ice cream cake version of a berry crisp.
for the Berry Compote:
- 1 cup mixed berries, fresh or frozen
- 1 tbsp. orange juice
for the Almond Crumble topping:
- 1/3 cup all-purpose flour
- 1/3 cup almond meal (store-bought or homemade by grinding whole almonds in a food processor)
- 1/3 cup rolled oats
- 1/2 tsp. cinnamon
- 1/4 cup extra virgin olive oil
for the bowl:
- 1 cup raspberry sorbet (or flavor of choice)
- season fresh berries of choice
- Preheat the oven or a toaster oven to 375°F.
- Make the compote: Add fruit and juice to a small saucepan and heat on medium until bubbling. Reduce heat and stir, crushing some of the fruit. Continue to cook for about 10 minutes until it reaches a jammy texture, adding sugar to taste. (If you have extra, store in a sealed container in the refrigerator.)
- Make the crumble: Top a baking sheet with parchment paper. Whisk together all the crumble ingredients except for the extra virgin olive oil in a medium bowl. Once combined, add the extra virgin olive oil and stir to combine. Spread the almond oat mixture on the parchment-lined baking sheet and bake for 10-15 minutes, until the oats begin to brown.
- Assemble the bowls: Divide the sorbet between two bowls. Top with berry compote, almond crumble, and fresh berries, if desired.
Vanilla Bean Gelato with Honey Figs and Extra Virgin Olive Oil
This is a decadent dessert for those that appreciate a sweet/savory combo. The richness of the gelato is perfect base for a fruitier or milder extra virgin olive oil, like the Arbequina or Mild & Buttery. This sundae is simple to assemble and features one of our favorite summer fruits: figs!
- 1 cup vanilla bean gelato
- 1/2 cup figs, fresh (or use dried and rehydrate by soaking a few minutes in warm water)
- 1 tbsp. honey
- extra virgin olive oil
- flaky sea salt
- Slice the figs in quarters length-wise and add to a small bowl. Toss with the honey and set aside.
- Divide the gelato into two bowls. Top with a drizzle of extra virgin olive oil, figs, and a pinch of flaky salt.
We hope you enjoy these sweet frozen treats! If you’re looking to make your own ice cream for an extra special summer treat, try one of these additional recipes:
- Salted Honeydew Melon and Olive Oil Ice Cream
- Arbequina Olive Oil Ice Cream
- Chocolate Olive Oil Ice Cream