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    You are in: Home / Greek / Olive Oil Ice Cream Recipe
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    Olive Oil Ice Cream

    Total Time:

    Prep Time:

    Cook Time:

    18 mins

    15 mins

    3 mins

    ThatSouthernBelle's Note:

    I'd actually like to try this because I love olive oil (the greener the better!) and I like Ice Cream (like everybody). This is from Kerasma's Fall 2006 issue of Gourmet Greek Traveler. This recipe was created by David Tsirekas, Owner-Chef, Perama, Sydney. Cook time includes chill time.

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    Units: US | Metric


    1. 1
      In a thick, bottomed sauce pan add 3 cups of the cream and cinnamon sticks.
    2. 2
      Scrape the seeds of the split vanilla bean into the mixture and add the beans.
    3. 3
      Bring to boil and remove from heat.
    4. 4
      Set aside to cool for one hour.
    5. 5
      In an electric mixer at high speed, whip the egg yolks and 1 cup of sugar until the mixture becomes pale and creamy.
    6. 6
      Strain the cream and discard the cinnamon and vanilla bean.
    7. 7
      Heat the cream over very low heat.
    8. 8
      Whisk constantly and slowly add the egg mixture, stirring until the mixture coats the back of a spoon or until it starts to froth.
    9. 9
      Chill for two hours.
    10. 10
      Whip remaining cream and sugar.
    11. 11
      Fold into chilled cream mixture and then whisk in olive oil well.
    12. 12
      Put in ice cream churner. You may have to do it in two batches or halve this mixture for a domestic churner.

    Ratings & Reviews:


    Nutritional Facts for Olive Oil Ice Cream

    Serving Size: 1 (305 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 1892.5
    Calories from Fat 1549
    Total Fat 172.2 g
    Saturated Fat 78.9 g
    Cholesterol 785.1 mg
    Sodium 128.8 mg
    Total Carbohydrate 84.3 g
    Dietary Fiber 0.0 g
    Sugars 75.4 g
    Protein 10.9 g

    The following items or measurements are not included:

    vanilla beans

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