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Vanilla Ice Cream with Basso Extra Virgin Olive Oil Recipe

Vanilla Ice Cream with Basso Extra Virgin Olive Oil Recipe

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


With the long weekend coming up and summer right around the corner, we bet you're looking for a nice, sweet treat to beat the heat! Well, look no further as we show you how to make an easy Ice Cream with Basso Extra Virgin Olive Oil!

You read that right; Olive oil! We know what you're thinking, the heat probably got to us, but we assure you this recipe will "WOW" your tastebuds! A delicious mix of salty and sweet that comes together for an incredible taste. 

Let's get to it! 



  • 2 cups whole milk
  • 4 tsp cornstarch
  • 1/2 teaspoon vanilla extract
  • 1 1/2 oz cream cheese softened/room temperature
  • 1/8 tsp fine sea salt
  • 1 1/4 cups heavy cream
  • 2/3 cup sugar
  • 2 tbsp light corn syrup
  • 1 cup of Basso Extra Virgin Olive Oil



    • - Place your freezer dish and place it into the freezer overnight until ready to pour the final mixture into it! 
    • Take your small bowl, mix about 2 tbsp of whole milk with cornstarch to make a smooth slurry. 
    • In your medium bowl, add the room-temperature cream cheese and salt. Mix to remove all bumps until smooth.
    • Using the large bowl, make an ice bath (with lots of ice!) and set it aside.
    • Pour the cream, corn syrup, sugar, vanilla extract, and the rest of the milk into a 4-quart saucepan. On medium-high heat, bring to a boil for 4 minutes. It is crucial not to boil for more than 4 minutes. 
    • Remove from heat and gradually whisk in your cornstarch mixture. 
    • Return to stovetop and boil over medium-high heat, stirring until the mixture has thickened. This process will be about 1 minute or so. Remove from heat.
    • Once thickened, add Basso Extra Virgin Olive Oil.
    • Whisk the hot mixture into the cream cheese mixture until smooth. We recommend pouring a little bit at a time to make sure there are no lumps. 
    • Pour the mixture flat into a large Ziploc freezer bag. Seal the bag and submerge it into your bowl with ice. Let it sit until very cold, roughly 30 minutes. Add more ice as needed. 
    • After the ice bath, put your cold mixture into your freezable container with a lid and set it into the freezer until firm for at least 4 hours. 
    • After freezing, you have the base of your ice cream. You can break this into pieces or cut it into chunks that fit into your food processor. 
    • Pulse the frozen base until smooth, like ice cream! It can take up to 25 minutes.
    • Place new mixture into the freezer for up to 8 hours to rest.
    • Serve and enjoy!  


      Tips: We recommend using Basso Extra Virgin Olive Oil to give flavor without overpowering the other ingredients.

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