A silky olive oil ice cream built on a classic French custard base and powered by the fruit-forward richness of Bona Furtuna Forté. Churned to peak texture and finished with Grand Cru and flaky salt.
Why You'll Love EVOO Ice Cream
It's rich but refined. This isn't your average vanilla or chocolate-it's olive oil like you've never tasted it. Fruity, creamy, and perfectly balanced between savory and sweet, this custard-based ice cream lets high-quality EVOO shine in a new (and addictively spoonable) way. Whether you drizzle it with more Grand Cru or pair it with espresso, it's a restaurant-level dessert you can churn at home.
Tips and Tricks
- Fully chill the custard before churning for best results.
- Choose a fruity olive oil that's not overly bitter.
- Add a drop of lemon juice for extra brightness.
- Soft cookies make great vessels for ice cream sandwiches.
Variations
- Add orange zest to the base for a citrus note.
- Swirl in fig jam before freezing.
- Use almond extract in place of vanilla for a nuttier profile.
Substitutions
- Vanilla bean paste can replace extract for deeper flavor.
- Coconut sugar adds a caramelized edge in place of white sugar.
Best served with
- Espresso or cold brew
- Roasted figs or macerated cherries
- A drizzle of aged balsamic
How to Store Leftovers
- Store in an airtight container in the freezer for up to 1 week.
- Let sit at room temp for 5 minutes before scooping if too firm.
Common Questions
Yes-but in the best way. A good-quality EVOO like Bona Furtuna Forté adds fruitiness, depth, and a silky mouthfeel. It's not overpowering or grassy-just rich, balanced, and slightly savory in a way that keeps each bite interesting.
Yes, for best texture. This is a custard-based churned ice cream, and using an ice cream maker gives it that ultra-smooth, scoopable consistency. If you don't have one, you can freeze the chilled base and stir every 30 minutes for a few hours, but the result will be denser and less creamy.
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