Chocolate Olive Oil Ice Cream

Written by: Kerby Hukom



Time to read 1 min

Prep time: 20 mins

Servings: 4 pers

Cook time: 30-40 mins

Category: Snack

Origin: Middle East


  • 3oz bittersweet chocolate, finely chopped, plus more for serving
  • 2 cups whole milk
  • 1 cup heavy cream
  • 6 large egg yolks
  • 2/3 cup granulated sugar
  • ¼ cup cocoa powder (preferably Dutch process)
  • ½ tsp kosher salt (use slightly less if using table salt)
  • 6 tbsp Garcia de la Cruz Organic Extra Virgin Olive Oil
  • Fleur de sel, for sprinkling (optional)
  • Mint (optional)



  • Place chopped chocolate in a large heat proof bowl. Set a cooling rack and sieve nearby for later use.
  •  Place milk and cream in a medium-sized pot. Warm over medium heat until mix comes to a gentle simmer. Stir in cocoa and salt.
  • While milk mixture heats, place yolks and sugar in a bowl. Whisk vigorously until mixture becomes pale yellow, thick and creamy, approximately 4-5 minutes.
  • After milk mixture comes to a simmer, ladle about ½ cup into the egg mixture while constantly whisking. Slowly whisk in tempered egg mixture in the pot with the remaining milk mixture.
  •  Continue to whisk constantly for 3-5 minutes or until thick enough to coat the back of a spoon.
  • Pour cooked ice cream base through sieve into bowl with chopped chocolate. Allow to sit for 3-5 minutes so chocolate melts. Whisk to combine. Place bowl over cooling rack and cool to room temperature, stirring occasionally.
  •  Stream Garcia de la Cruz Organic Extra Virgin Olive Oil into ice cream base and whisk constantly until emulsified.
  • Once ice cream base has cooled to room temperature, cover and refrigerate for 4-6 hours or overnight.
  • Transfer to a container and allow to set up for at least an additional 2 hours in the freezer before serving
  •  Scoop ice cream and serve topped with fleur de sel, chopped chocolate or/and mint, if desired.