This Olive Oil Ice Cream with Peach Ripple is a creamy, refreshing dessert that balances the rich flavor of high-quality olive oil with the natural sweetness of fresh peaches.
Packed with healthy fats and moderate protein, it’s lighter than traditional ice cream.
Quick to prepare and perfect for summer, it’s a simple, satisfying treat for everyday indulgence.
Creamy Olive Oil Ice Cream
Equipment
- 1 large mixing bowl
- 1 medium heatproof bowl
- 1 medium saucepan
- 1 Fine Sieve or Strainer
- 1 whisk
- 1 Heatproof Silicone Spoon or Spatula
- 1 ice cream maker
- 1 blender or food processor
- 1 freezer-safe container
- 1 Jar or Sealed Container for Chilling
Ingredients
For the Olive Oil Ice Cream:
- 1 ¼ cups Heavy Whipping Cream
- 4 Egg Yolks
- 1 ½ cups Whole Milk
- ½ cup Granulated Sugar
- Pinch Kosher Salt
- ½ cup Light Extra Virgin Olive Oil
For the Peach Ripple:
- 1 ½ cups Peeled Peach Slices fresh or thawed if frozen
- ¼ cup Granulated Sugar
- 1 teaspoon Lemon Juice
Instructions
- Prepare an Ice Bath: Begin by creating an ice bath to help cool your ice cream base quickly and evenly. Fill a large mixing bowl with ice cubes and a little water so the ice surrounds the bowl but does not submerge it. Set a medium-sized heatproof bowl into the larger ice-filled bowl. This will serve as a cooling station for your ice cream mixture once it’s cooked.
- Whisk the Egg Yolks: In a separate medium mixing bowl, crack all four egg yolks. Using a whisk, beat them until the yolks are smooth, pale yellow, and slightly frothy. This step ensures your custard base will be silky and prevents any lumps from forming when you combine it with the hot milk mixture.
- Heat the Milk Mixture: In a medium saucepan, combine 1 ½ cups of whole milk, ½ cup granulated sugar, and a pinch of kosher salt. Place the saucepan over low to medium heat. Stir constantly with a heatproof silicone spatula until the sugar fully dissolves and the milk is warm, but not boiling. This gentle heating is crucial to avoid curdling the milk or cooking the yolks too quickly.
- Temper the Egg Yolks: Slowly pour about half of the warm milk mixture into the whisked egg yolks, whisking continuously as you pour. This process, called tempering, gradually raises the temperature of the yolks so they won’t scramble when heated. Once combined, pour the yolk-milk mixture back into the saucepan with the remaining milk.
- Cook the Custard Base: Return the saucepan to medium-low heat. Using a heatproof silicone spatula or wooden spoon, stir constantly in a gentle figure-eight motion. Continue until the mixture thickens slightly and coats the back of the spoon. This should take around 10 minutes. Remove from heat immediately to prevent overcooking.
- Strain the Custard: Place a fine sieve or strainer over the medium heatproof bowl in the ice bath. Pour the cooked custard through the sieve, allowing it to drain into the cream. Scrape the back of the sieve gently to ensure all smooth custard passes through. This step guarantees a silky, lump-free texture for your ice cream base.
- Incorporate the Olive Oil: Add ½ cup of light extra virgin olive oil to the strained custard and whisk vigorously until fully incorporated. The olive oil should blend seamlessly, giving the ice cream a delicate, fruity richness. Allow the mixture to rest in the ice bath until it cools slightly.
- Chill the Ice Cream Base: Transfer the olive oil custard into a jar or airtight container. Seal tightly and refrigerate for at least 4 hours, ideally overnight, until fully cooled. Chilling the base thoroughly helps the ice cream churn into a smooth, creamy texture in the ice cream maker.
- Prepare the Peach Ripple: While the ice cream chills, make the peach ripple. Place 1 ½ cups of peeled peaches (fresh or thawed) in a blender or food processor. Add ¼ cup granulated sugar and 1 teaspoon lemon juice. Blend until smooth. Let the mixture sit for 10 minutes so the sugar fully dissolves, producing a naturally sweet and slightly tangy peach sauce.
- Churn the Ice Cream: Pour the chilled olive oil custard into your ice cream maker and process according to the manufacturer’s instructions. The ice cream will thicken and become creamy, but will still be soft at this stage—perfect for swirling with the peach ripple.
- Layer with Peach Ripple: In a freezer-safe container, drizzle a small amount of the peach puree across the bottom. Spoon a layer of ice cream over it, then drizzle more peach ripple on top. Repeat until all the ice cream and peach puree are used, finishing with a generous drizzle of peach on top. This layering creates a visually appealing ripple effect throughout the ice cream.
- Freeze Until Firm: Cover the container with a lid or plastic wrap. Place in the freezer and allow the ice cream to firm up for several hours or overnight. The ice cream is now ready to serve, with the peach ripple incorporated beautifully for both flavor and texture.
- Store Extra Peach Ripple: If you have leftover peach puree, transfer it to a sealed jar and refrigerate. It will keep for up to one week and can be used as a topping for desserts, yogurt, or smoothies.
Notes
- Use a light-flavored olive oil to avoid overpowering the delicate ice cream base; fruity or peppery oils may be too strong.
- Ensure the egg yolks are tempered carefully with warm milk to prevent scrambling, which is crucial for a smooth custard.
- Chill the custard completely before churning to achieve a creamy, dense texture. Rushing this step can make the ice cream icy.
- For the peach ripple, allow the sugar to dissolve fully in the blended peaches to create a silky, naturally sweet sauce.
- This recipe works well with fresh, frozen, or thawed peaches, making it versatile year-round.
Chef’s Secrets: Unlocking Creamy Excellence
Creating a perfectly smooth and flavorful olive oil ice cream relies on careful attention to temperature and timing.
The custard must be cooked slowly over medium-low heat to allow the egg yolks to thicken the base without curdling.
Straining the mixture through a fine sieve ensures a silky texture.
When whisking in the olive oil, do so gently but thoroughly, emulsifying the fat into the custard for a creamy consistency.
Using fully chilled ingredients and an ice bath prevents the ice cream from crystallizing and keeps the texture luscious.
Small touches like these elevate a homemade frozen dessert to gourmet quality.
Serving Suggestions: Elegant And Enjoyable Presentations
This ice cream is delightful on its own, but a few simple enhancements can make it a showstopper.
Serve scoops with a sprinkle of toasted almonds or pistachios for added crunch.
Fresh peach slices on the side enhance the flavor and presentation.
For a more decadent treat, drizzle honey or a splash of balsamic glaze over the top.
Pairing the dessert with light, fruity wines or sparkling water with citrus can make it a refreshing end to a summer meal.
The peach ripple can also double as a sauce for pancakes, waffles, or yogurt parfaits.
Storage Tips: Maintain Freshness And Texture
To maintain the ice cream’s creamy texture, store it in an airtight, freezer-safe container and press a piece of plastic wrap directly onto the surface before sealing the lid.
This prevents ice crystals from forming.
The ice cream will keep for up to two weeks at optimal quality.
The peach ripple can be stored separately in a sealed jar in the fridge for up to one week.
When ready to serve, allow the ice cream to sit at room temperature for 5–10 minutes to soften slightly for easier scooping and optimal flavor release.
Frequently Asked Questions
1. Can I use strong-flavored olive oil?
It’s best to use a mild or light olive oil. Strong or peppery oils may dominate the delicate custard and alter the intended flavor balance.
2. Can this recipe be made without an ice cream maker?
Yes! After chilling the custard, pour it into a freezer-safe container and stir every 30 minutes for 2–3 hours to break up ice crystals. This produces a creamy texture without a machine.
3. Can I substitute peaches with other fruits?
Absolutely. Berries, mango, or apricots make excellent alternatives. Adjust sugar slightly based on the sweetness of the fruit.
4. Why is the custard sometimes grainy or curdled?
This usually happens if the eggs were heated too quickly. Always temper the yolks slowly and cook over medium-low heat while stirring continuously for a smooth custard.
5. How long can I store this ice cream?
Properly sealed in the freezer, the ice cream lasts up to two weeks without losing its creamy texture. Avoid repeated thawing and refreezing to maintain quality.
