Olive Oil Gelato #SundaySupper

Cool off with Olive Oil Gelato after a cookout this summer.  This unique gelato has a clean taste finished lightly with the fruitiness of your favorite olive oil. 

Olive Oil Gelato #SundaySupper from The Girl In The Little Red Kitchen

It’s officially summer in the city – which basically means where ever you go, it’s hot, sticky, a little stinky and the a/c runs on full blast as soon as you walk inside.   We New Yorkers like to complain, we complained about the brutal cold and now you’ll hear us complaining about the hot and humid weather.

Despite being surround by water, we are lucky to catch those summer breezes from ocean/sea/bay/lake what have you, that gives you that brief moment of relief.  Instead most of the time you feel like an ant with a magnifying glass shining down on top of you.  Not a pleasant description but those tall buildings just trap heat and bring it right down back to you.

It’s a good thing everywhere you turn a Mr. Softee truck is waiting on the corner to cool you off with a swirl of soft serve but for me, I’d rather drag myself down into the hot subway and come home to homemade gelato.

Olive Oil Gelato from The Girl In The Little Red Kitchen

Olive oil gelato you say?

Yes. It’s time to rethink the uses of extra virgin olive oil.  As we’ve seen, it’s delicious in a quick bread and for every savory use known to man, why not bring it to the dessert table?

Plus it’s olive oil, it’s has health benefits, therefore we can claim this as being good for you.

Olive Oil Gelato from The Girl In the Little Red Kitchen

I remember the first time I tried olive oil gelato.  It was at Mario Batali’s pizza and pasta restaurant OTTO.  Friends had already tried it before and raved about it.  I was as weary about it as you are now with that first spoonful and then I instantly agreed that this is possibly one of the best flavors of gelato ever.

Simply put, it’s very clean.  The base is just milk, cream, sugar, salt and eggs.  After churning the gelato for a while a nice fruity but not too strong extra virgin olive oil is poured in to finishing churning.   You get the milkiness but also just a hint of olive oil with every spoonful.  This is one of those recipes that can also change each and every time that you make it by simply trying a new olive oil with it.

Olive Oil Gelato
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  • 2 1/2 cups whole milk
  • 3/4 cup granulated white sugar
  • 1/8 teaspoon salt
  • 6 large egg yolks
  • 1 cup heavy cream
  • 1/3 cup extra virgin olive oil
  • toppings: additional olive oil and pink sea salt


  1. In a heavy bottomed pot over medium heat bring the milk, sugar and salt to a simmer.
  2. In a small bowl whisk the eggs and pour in a small amount of the heated milk to temper the eggs.
  3. Very slowly whisk in the tempered eggs back into the milk and constantly stir until the mixture has thickened - about 2-3 minutes.
  4. Set up an ice bath with the heavy cream in a medium bowl with a strainer set on top.
  5. Pour in the custard, stir and cool completely. This can be made overnight and store in the refrigerator.
  6. Churn the gelato in your ice cream maker for about 30-35 minutes. Depending on your model, I'd check it at the 20-25 minute mark. In the last 2 minutes drizzle in the extra virgin olive oil while churning.
  7. Freeze for at least 4 hours or overnight in a freezer safe container before serving.
  8. Serve with an additional drizzle of extra virgin olive oil on top and a sprinkle of pink sea salt.
Recipe Type: Ice Cream

Olive Oil Gelato from The Girl In The Little Red Kitchen

#SundaySupper is bringing you recipes to chill with today! Summer has only just begun and you have plenty of time to try all these delicious recipes out and to keep you cool in the kitchen!

Brisk Beverages

Chilled Starters

Snappy Salads and Sides

Refreshing Main Dishes

Cool Confections


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43 thoughts on “Olive Oil Gelato #SundaySupper

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  3. Alaiyo Kiasi-Barnes

    What heavenly looking ice cream. As I was posting the links I made a mental note to visit your site to see your ice cream with my own eyes. It’s just stunning, and I’ll bet it’s just as heavenly to eat. I was just in NY recently and saw those ice cream trucks you speak of in the post. Unfortunately, I was on a work trip and couldn’t stop to enjoy the ice cream. Now that I have your recipe, I am hoping to have the taste of New York that I missed!

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  14. Lea Ann (Cooking On The Ranch)

    Your description of the heat in the city sounds like how I feel here in Colorado. We’ve been having temps in the 90’s which at our elevation seems to intensify the heat. With that said, can you pass me some of that gelato? Looks fabulous.

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  18. Nancy @ gottagetbaked

    You’re really selling me on NYC in the summer, Susan! 😉 I’d brave any heat if I could come to your place and have a few (dozen) scoops of this gorgeous, creamy olive oil ice cream. It looks incredible! The way you describe it, I can almost taste it. What an awesome idea.

  19. Julie @ Texan New Yorker

    Olive oil gelato is on my short-list of things I want to make. It’ll be very new for me, I’ve never even eaten it at a restaurant or anything. So I do have that little bit of trepidation at what it will taste like, but I’m really wanting to try it. Thanks for posting!

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  21. simonaskitchen

    I’m fron Tuscany and use olive oil everywhere, but never tried olive oil icecream!! I’m so curious about it, that I have to try it!!
    Thanx for sharing it!
    Greetings from Florence, Simona!

    1. Susan Palmer

      I’m sure it’d be delicious too with all the choices of olive oil you have in Tuscany too! When I was recently in Florence I searched for the flavor but didn’t see it anywhere. I wonder if it’s more of an American creation.

  22. Alice

    So… Olive oil ice cream was an assignment for French Fridays with Dorie – and I passed on it due to lack of an ice cream maker, BUT…. what do you pair yours with? That was the most interesting part of an “iffy” dessert for me that week, seeing how people enjoyed it… Would you use infused olive oils to make the olive oil gelato with? I bet its super creamy since it’s a gelato! Sounds intriguing! 🙂 Thanks for sharing!

    1. Susan Palmer

      I just have the ice cream as is. When I had it a few times from OTTO they paired with the chocolate covered toasted breadcrumbs and it was fantastic. I’m not sure how infused oils might be with this. I think for the first time, a regular fruity olive oil would be the best choice. If you used any infused olive oil, I’d go with basil since I personally love it with desserts. I really think you should give it a go!

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