Olive Oil Ice Cream Recipes

Highly creative, interesting but most of delicious, these ‘ice cream’ recipes have been made with extra virgin olive oil which gives them a distinctive fruity flavour, without losing the ‘creamyness’.

There are four to choose from and we have two examples for you, so serve up something a bit different this September

Frozen yogurt with mint and extra virgin olive oil

Serves 6

Ingredients

• A bunch of fresh mint
  
• 200ml water
  
• 200g sugar
  
• 6g gelatine
  
• 50ml extra virgin olive oil
  
• 2 soya yoghurt pots (125
• grams per pot)

To decorate

• Mint leaves

Method

1. Liquidise the mint leaves and mix with the water and sugar.  Heat gently to make a syrup.  Add the gelatine.
2. Place the mixture in a blender with the extra virgin olive oil.  Allow to cool.  Gently add the yoghurt and place in the freezer in a suitable container for at least 3 hours. Stir occasionally to avoid crystallisation.
3. Decorate with mint leaves before serving.

Serving suggestions

• Serve with tropical fruit salad, with fresh mango or fresh pineapple slices
  
•  Serve with rich chocolate cake or melt your favourite chocolate and drizzle over the ice cream from a teaspoon

Cherry freeze

Serves 6

Ingredients

• 300g cherries (pips removed)
  
• 200g sugar
  
• 4 egg whites
  
• 2 egg yolks
  
• 100ml extra virgin olive oil

To decorate

• 6 cherries

Method

1. Place the cherries in a blender until smooth.  Pour into a saucepan and gently heat with the sugar.
2. Beat the egg white and yolk and add to the pan.  Heat gently until slightly thickened.
3. Take off the heat, add the extra virgin olive oil and mix together in a blender.
4. Pour the mixture into a container and place in the freezer for at least 3 hours.  Stir occasionally to avoid crystallisation.
5. Decorate with a cherry before serving.

Serving suggestions

• Serve with any almond or frangipane-based tart
  
• Toast flaked almonds in the microwave and sprinkle over the ice cream
  
•  Drizzle dark rum and grate a little orange zest directly on to each serving

*Recipes developed by the Hotel Industry and Tourism School of Madrid. Pictures by Fernando Ramajo.