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YIELDS:

2 servings

PREP TIME:

0 hours 5 mins

COOK TIME:

0 hours 5 mins

TOTAL TIME:

0 hours 5 mins
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ingredients

2 Cups Good Quality Vanilla Ice Cream

2 Tsp. Patricia and Paul Blood Orange Olive Oil

2 Tbsp. Mandarin orange segments (optional)

2 Tsp. Sliced almonds (optional)

Flaky salt to finish

DIRECTIONS

1) Scoop one cup of ice cream into each of two ice cream dishes or bowls.

2) Drizzle one teaspoon of blood orange olive oil over each serving of ice cream. Top with the orange segments and sliced almonds.  Finish with a pinch of flaky salt.

NOTES:  You are about to try something extraordinary.  When I first heard of people putting olive oil on ice cream, I thought it was interesting but I didn’t think about it much until I got a bottle of blood orange olive oil.  Then, my brain was in overdrive and I thought, you know, this could work.  And so, blood orange olive oil on ice cream was born.

While I used my no churn vanilla ice cream recipe, you can use any good quality vanilla ice cream of your choice.  I also used a really good quality blood orange olive oil from Patricia and Paul.  The flavor is amazing so I knew I had two fabulous ingredients to start.  If you have a favorite brand of olive oil, go ahead and use it.

So, why should you even consider trying this?  Listen, it isn’t that far off when you consider the following answers to questions I got while “forcing” friends and family to try it!!   LOL  They thanked me later!

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A: Because it is getting some serious buzz in the culinary world and in some very trendy places like NY and LA, it has become pretty popular.

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A: I totally get why it might sound strange (it did to me at first). But trust me, it’s pretty amazing! Olive oil adds a rich, smooth, and slightly fruity flavor to the ice cream, enhancing its taste in a unique way and when I added the blood orange version, it was an explosion of flavor. Plus the room temperature silkiness against the cold creamy ice cream, is fabulous.

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A: I worked exclusively with vanilla but I can imagine different infused olive oils on different flavors of ice cream. I fully expect I’ll be experimenting for months to come. So, if you hit on a fabulous combo, let me know.

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A: I’d recommend a good quality extra virgin olive oil for pure flavor but as you can see, I’ve already deviated with the use of a fruit infused olive oil.

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A: Since this is a pretty new trend, I’m guessing you can make up your own rules but I drizzled it on right before serving.

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A: Olive oil is well known to be a good for you fat so adding it to a “treat” certainly seems like a good idea to me.

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Well, while NY and LA may be taking credit for the current interest in it, Italians have long been drizzling olive oil on their gelato.

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A: Yes you do! LOL Go ahead, give it a try. Try it like you’d try any other new culinary trend. Try a flavored olive oil for even more fun. Try different toppings like I did (fruit and nuts are always good). Before you say, “I’m definitely not putting salt on my ice cream, think of salted caramel, or salt on a watermelon and tomato salad. Sweet and salty go together. You are only using a pinch, so try that too. Enjoy your ice cream adventure!

So, when you are ready to try this, just scoop your ice cream into an ice cream bowl.  Drizzle on the olive oil,  I took the citrus flavor further and topped mine with some drained mandarin orange segments.  A sprinkle of sliced almonds added some crunch and that pinch of flaky salt took this over the top.  Fabulous.  I’d love to hear back from you if you try it.  Let me know what you think.

Want to try other frozen dessert ideas?  Try some of my favorites:

Frozen Hot Chocolate

Creamy Cantaloupe Sorbet

Blender Berry Sorbet

Healthy Pineapple Whip

Raspberry and Pistachio Semifreddo

The Best Pistachio Ice Cream