Olive Oil Gelato is a creamy and delicious treat with a hint of fruity olive oil. This unexpected gelato flavor is a classic Italian dessert that is sure to become your new favorite summertime indulgence!
One bite of this creamy Olive Oil Gelato and you’ll fall in love with its smooth texture and bright and fruity flavors. Easy to make and the perfect cool treat for a warm day!
For another cool treat, try my Espresso Granita or this No Bake Cannoli Cheesecake! If you love baking with olive oil, don’t miss these Olive Oil Lemon Cookies or Olive Oil Chocolate Chip Cookies.
Italian Olive Oil Gelato
Olive oil gelato, known also as olive oil ice cream, is a unique and flavorful way to make authentic Italian gelato. This recipe is made with a small amount of extra virgin olive oil which adds the most flavorful bite!
If you are hesitant to try a dessert flavored with olive oil, you should definitely give this recipe a try. It’s smooth and creamy finish with a hint of fruity notes makes it one of the best gelato flavors out there.
I love this recipe because it’s light and floral and pairs perfectly with any dessert or on it’s own. I like to serve mine with a bit of fresh berries and a sprinkle of sea salt on top.
This is a great recipe to make ahead too. It comes together quick and doesn’t require a lot of prep. You will need an ice cream maker for this recipe, which handles most of the work!
If you love the sweet and fruity flavor of a good olive oil, give this cream olive oil gelato recipe a try!
Ingredients for Olive Oil Gelato
- Olive Oil: use a very good quality extra virgin olive oil. Choose and olive oil that has a fruity flavor, rather a peppery one.
- Egg Yolks: you will need four large egg yolks. Save the leftover egg whites to make these Sicilian Almond Cookies!
- Heavy Cream: you’ll need a cup of heavy cream.
- Milk: I recommend using whole milk or 2% milk.
- Sugar: use granulated sugar.
- Vanilla: a bit of vanilla extract adds great flavor.
- Salt: finish off the olive gelato with a sprinkle of sea salt.
How to Make Olive Oil Gelato
To make classic Italian olive oil gelato you will need a saucepan, fine mesh sieve, and ice cream maker. The recipe needs some time to chill so be sure to plan ahead.
Step 1: whisk eggs and sugar
To start, in a large bowl combine the egg yolks and granulated sugar. Use a whisk or electric mixer to mix the ingredients until they are light and frothy; set aside.
Step 2: add in hot milk
Pour the milk (not cream) into a medium-size saucepan and set over medium heat. Bring the milk to a low simmer, stirring occasionally, and remove from heat.
Slowly pour the hot milk into the egg yolk mixture in a thin stream while constantly mixing. Once combined, pour the mixture back into to the saucepan and cook, on medium-low heat, until the mixture is thickened.
Step 3: strain and chill
Set a fine mesh strainer over a separate bowl and pour the mixture though the strainer. This will help to remove any lumps and give the gelato a smooth finish.
Whisk in the heavy cream, olive oil, and vanilla. Cover the bowl with plastic wrap and refrigerate until the mixture is well chilled, about 3-4 hours.
Step 4: freeze gelato and serve
Once the mixture is well chilled, pour the gelato into an ice cream maker and freeze according to manufacturer’s instructions. Scoop the gelato into a separate container and freeze until set, about 1-2 hours.
When ready to serve, let your olive oil gelato sit at room temperature for a couple of minutes, then scoop and serve. Drizzle with a bit of olive oil and a sprinkle of sea salt if desired.
Store leftover gelato in a lidded container in the freezer. Stays fresh for up to two months.
Recipe Tips
- Choose a fruity or buttery olive oil. Avoid very bitter or overly grassy oils.
- Whisk the mixture again before adding to the ice cream maker to redistribute the oil.
- Finish with a pinch of sea salt, lemon zest, or sliced fresh fruit.
- Gelato will keep in an airtight container in the freezer for up to two months.
More Italian Treats!
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Olive Oil Gelato
Equipment
- ice cream maker
Ingredients
- 4 large egg yolks
- ⅔ cup sugar
- 2 cups whole milk (or 2%)
- 1 cup heavy cream
- ¼ cup extra-virgin olive oil (choose a fruity variety)
- 1 teaspoon vanilla
- sea salt for serving
Instructions
- In a bowl, whisk together the egg yolks and sugar until light and frothy; set aside.
- Pour the milk into a medium saucepan and heat on medium-low until it gets to a low simmer. Slowly whisk the hot milk into the egg yolk mixture. Pour the mixture back into the saucepan and and cook, stirring constantly with a spoon, until the mixture has thickened; about 7-8 minutes.
- Pour the mixture through a fine mesh sieve set over a bowl using a spoon to press it through. Whisk in the heavy cream, olive oil, and vanilla. Cover and refrigerate until the mixture is chilled, about 4 hours or overnight.
- Freeze the gelato in an ice cream maker according to the manufacturers instructions. Scoop the gelato into a container, cover, and freeze until firm, about 1-2 hours.
- Let the gelato sit at room temperature for a few minutes before serving. Sprinkle with sea salt and a drizzle of olive oil if desired.
Notes
- Choose a fruity or buttery olive oil. Avoid very bitter or overly grassy oils.
- Whisk the mixture again before adding to the ice cream maker to redistribute the oil.
- Finish with a pinch of sea salt, lemon zest or sliced fresh fruit.
- Gelato will keep in an airtight container in the freezer for up to two months.
