Vanilla Ice Cream with Basso Extra Virgin Olive Oil Recipe

 

Creating homemade ice cream is one of the best ways to celebrate warm weather, and this recipe adds an unexpected Italian twist that transforms a classic frozen dessert into something truly memorable. Instead of relying solely on cream for richness, we're incorporating Basso Extra Virgin Olive Oil to create an exceptionally smooth, velvety texture with delicate fruity notes that perfectly complement the sweetness of the ice cream.

If you've never tried olive oil in desserts before, prepare to be surprised. Premium extra virgin olive oil has long been a staple in Italian baking and pastry making, where its balanced flavor enhances everything from cakes to gelato. In this recipe, Basso Extra Virgin Olive Oil adds incredible creaminess without overpowering the other ingredients, creating a sophisticated dessert that's both refreshing and unforgettable.

Whether you're hosting a backyard gathering, celebrating a holiday weekend, or simply looking for a homemade treat to cool off, this olive oil ice cream is guaranteed to impress family and friends.

Homemade Olive Oil Ice Cream

Prep Time: 25 Hours (includes freezing the pan overnight)
Freeze Time: 10 Hours
Tools: 3 bowls (small, medium, and large), 4-quart saucepan, food processor, freezer bags, freezer-safe dish

Why Add Olive Oil to Ice Cream?

While it may sound unusual, extra virgin olive oil has become a favorite ingredient among professional chefs and artisan gelato makers. A quality olive oil:

• Creates an incredibly silky, creamy texture

• Adds subtle fruity and buttery notes

• Balances sweetness with delicate richness

• Produces a smoother mouthfeel without becoming heavy

Using Basso Extra Virgin Olive Oil ensures the flavor remains elegant and balanced, enhancing the ice cream rather than overpowering it.

Ingredients

• 2 cups whole milk

• 4 teaspoons cornstarch

• 1/2 teaspoon vanilla extract

• 1 1/2 ounces cream cheese, softened to room temperature

• 1/8 teaspoon fine sea salt

• 1 1/4 cups heavy cream

• 2/3 cup granulated sugar

• 2 tablespoons light corn syrup

• 1 cup Basso Extra Virgin Olive Oil

Instructions

1. Prepare Your Freezing Dish

Place your freezer-safe dish in the freezer overnight. A thoroughly chilled container helps the ice cream freeze evenly and develop a smoother consistency.

2. Make the Cornstarch Slurry

In a small bowl, whisk together 2 tablespoons of the milk with the cornstarch until completely smooth. Set aside.

3. Prepare the Cream Cheese Mixture

In a medium bowl, combine the softened cream cheese and sea salt. Stir until silky smooth with no lumps remaining.

4. Prepare an Ice Bath

Fill a large bowl with plenty of ice and cold water. This will rapidly cool the ice cream base after cooking.

5. Cook the Ice Cream Base

In a 4-quart saucepan, combine:

• Heavy cream

• Remaining whole milk

• Sugar

• Light corn syrup

• Vanilla extract

Bring the mixture to a boil over medium-high heat and cook for exactly 4 minutes. Avoid boiling longer, as this can affect the final texture.

6. Thicken the Mixture

Remove the saucepan from the heat and slowly whisk in the cornstarch slurry.

Return the saucepan to medium-high heat and cook while stirring constantly until the mixture thickens, about 1 minute.

7. Add the Olive Oil

Remove the pan from the heat and whisk in the Basso Extra Virgin Olive Oil until fully incorporated.

8. Combine with the Cream Cheese

Gradually whisk the hot mixture into the prepared cream cheese mixture, adding a little at a time to ensure a perfectly smooth texture.

9. Chill the Base

Pour the mixture into a large freezer bag and seal tightly.

Submerge the bag in the prepared ice bath for approximately 30 minutes, adding additional ice as needed until the mixture is thoroughly chilled.

10. Freeze

Transfer the chilled mixture into your freezer-safe container, cover, and freeze until firm for at least 4 hours.

11. Process Until Creamy

Break the frozen base into chunks that fit into your food processor.

Process until the mixture becomes smooth, creamy, and resembles freshly churned ice cream. This may take up to 25 minutes depending on your processor.

12. Final Freeze

Transfer the processed ice cream back into the freezer-safe container and freeze for an additional 8 hours to achieve the perfect scoopable consistency.

Serve and enjoy!

Tips for the Best Olive Oil Ice Cream

• Use a high-quality extra virgin olive oil for the cleanest, most balanced flavor.

• Make sure your cream cheese is fully softened to prevent lumps.

• Don't skip the ice bath—it helps create a smoother final texture.

• Freeze your serving container overnight for the best results.

• Allow the finished ice cream to sit at room temperature for 5–10 minutes before scooping.

Why We Recommend Basso Extra Virgin Olive Oil

Not all olive oils are created equal, especially when it comes to desserts. Basso Extra Virgin Olive Oil offers a smooth, delicate flavor profile that enhances the creaminess of this ice cream without overwhelming the vanilla and dairy notes. Its balanced character makes it an excellent choice for both savory cooking and creative desserts, bringing authentic Italian quality to every recipe.

If you're looking for a unique homemade dessert that combines traditional Italian ingredients with modern flavor, this Olive Oil Ice Cream is one recipe you'll want to make all summer long.

Shop Basso Extra Virgin Olive Oil and discover how one premium Italian ingredient can elevate both sweet and savory recipes.