Extra Virgin Olive Oil Ice Cream

Extra Virgin Olive Oil Ice Cream

Categories: Desserts

Serves: 750ml Preparation time: 60 mins Cooking time: 0 mins



  • 160ml Filippo Berio Extra Virgin Olive Oil - we recommend Gusto
  • Fruttato for a fruitier flavour
  • 200ml whole milk
  • 100ml double cream
  • 140g granulated sugar
  • 5 large egg yolks
  • You will need an ice-cream machine/churner for this recipe


  1. Bring the milk, cream and sugar to the boil in a pan, making sure to stir until all the sugar has dissolved. Remove from the heat and set aside.
  2. In a separate bowl, beat the egg yolks until pale and thick and then slowly add the milk and cream mixture to the yolks, stirring as you go.
  3. Transfer the mixture back to the pan and keep stirring slowly over a gentle heat for 5 - 10 minutes, until it thickens into a custard. You'll notice that its ready when it coats the back of the wooden spoon.
  4. Pour the mixture through a sieve to remove any small egg yolk solids, and then add the Filippo Berio Gusto Fruttato Extra Virgin Olive Oil and stir well with a balloon whisk.
  5. Let the mixture go completely cold. You can speed up the process but pouring the mixture into a metallic bowl and placing into an ice bath. If some of the mixture separates once cooled, just mix it all together again.
  6. For best results churn using an ice-cream machine.
  7. Allow 20 minutes for the ice cream to soften in the fridge before serving and then serve.

Cooks tips

Try serving with a drizzle of Balsamic Vinegar glaze.

Cook with:

Gusto Fruttato Extra Virgin Olive Oil

This robust, full bodied Extra Virgin Olive Oil adds a lively burst of flavour to a variety of recipes.

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