Olive Oil Ice Cream


  • 1 cup Sugar
  • 2/3 cup Vasse Virgin Mild and Delicate Extra Virgin Olive Oil
  • 6 Egg yolks
  • 3 cup Milk
  • 1 cup heavy Cream
  • 2 tsp Vanilla extract
  • 1 tsp Salt



Using a hand mixer, beat the sugar and egg yolks in a large bowl until pale yellow, which normally takes about 5 minutes. Add the olive oil in a steady stream, and continue beating until smooth and airy, which takes about 3 minutes. Add the milk, cream, vanilla, and salt, and beat until combined. Pour into an ice cream maker and freeze according to the manufacturer's instructions. Serve with your favourite toppings or fresh fruit. Enjoy!


  • Thankyou for producing such beautiful products, I have had eczema all my life and they are the only products that never irritate. I come down to the region yearly, and purchase my products I use by seeing and trying. different ones. And the beautiful foods, are just devine ,

    Terrie Munro-Clinton
  • sounds yummy – may just need to try it


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