Olive Oil Gelato

Smooth, grassy, and slightly savory, this rich olive oil gelato makes for an elegant dessert — we love it topped with a sprinkle of sea salt.

Olive Oil Gelato

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  • Prep Time


  • Total Time


  • Servings



  • 1

    cup sugar

  • 6

    egg yolks

  • cup extra virgin olive oil

  • 3

    cups milk

  • 1

    cup heavy cream

  • 2

    tsp. vanilla extract

  • 1

    tsp. kosher salt

  • Fleur de sel or flaky sea salt, for serving


Using a hand mixer, beat sugar and egg yolks in a large bowl until pale yellow, about 5 minutes. Add oil in a steady stream, and continue beating until smooth and airy, about 3 minutes. Add milk, cream, vanilla, and salt, and beat until combined. Pour into an ice cream maker and freeze according to manufacturer's instructions. Serve with a sprinkling of fleur de sel or flaky sea salt, if you like.


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