Olive oil ice cream (be open to it – it’s worth it!)


Since the lack of dairy in my life, I’ve been trying to get creative with coconut cream. And then I stumbled upon this AMAZING recipe. Please don’t be put off by the fact that it is an olive oil ice cream, it is so tasty and healthy!



  • 1 tin coconut cream
  • 3 egg yolks
  • 2/3 cup olive oil
  • 1/2 cup honey
  • tiny pinch of salt


  • Heat coconut cream on medium-low heat, stirring very frequently, until hot and steaming but not simmering
  • Separate eggs (keep the egg whites to make egg white enchiladas!)
  • Temper the egg yolks by adding a ladle full of hot coconut cream to the yolks while stirring the yolks.  Now add the tempered yolks to the saucepot, again stirring constantly.IMG_9243
  • Heat the mixture on medium-low, stirring constantly and never letting it simmer, until the custard thickens (should coat the back of a wooden spoon and be about as thick as heavy cream), about 10 minutes.  (If the custard boils, the egg will curdle.  If this happens, it’s still salvageable:  remove from heat immediately and pulse through a blender until smooth.)
  • IMG_9244
  • Remove from heat and pour into a bowl or measuring cup to cool.
  • Let cool to room temperature.  Add the rest of the ingredients and whisk all together
  • Either add to an ice cream machine once cooled or pop into the freezer and once it has set (maybe 4 hours) remove and blend it until smooth

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