Ever since I heard Diane Sawyer divulge her favorite ice cream flavor years ago to be “olive oil,” topped with super crunchy salt, I’ve been intrigued.
I’ve searched high and low in my local markets for such a thing, yet much to my chagrin, nothing appeared suitably close.
I’m not a huge ice cream lover, anyway, as the cold creaminess is just too much for my tiny little body and slow moving tummy to handle most of the time.
So, I suppose my search for the perfect extra virgin olive oil ice cream and savory sea salt crunch was certainly not over ardent.
I did, however, seek out this sublime selection at Salt and Straw while living in Portland, and never once did I discover it there.
Thus, today was the day to create my own version.
An “ice box” version, which means super easy and no churn ~ but at the same time, it’s fluffy, light, fruity, savory and sweet, and has the ultimate crunch of the best sea salt on the planet.
It’s indulgent, for sure.
And when you treat yourself to this feast of the firmament, be sure to select a lovely and fruity, extra virgin olive oil of exceptional quality.
As always, quality supersedes quantity and makes a huge difference.
Olive Oil Sea Salt Ice Cream
2 cups organic heavy whipping cream, very cold
1/2 can sweetened condensed milk
1/4 cup extremely high quality extra virgin olive oil + for drizzling
1 tsp. extra coarse and crunchy sea salt + for topping
fresh peaches and rosemary
Ensuring both the bowl and the cream are extra cold, whip the cream until very stiff peaks form – on the verge of butter.
Fold in the sweetened condensed milk, until well combined.
Next, gently stir in both the olive oil and the salt.
Transfer to a rectangular or square baking dish and freeze for at least 4 hours.
To serve, scoop out both decadent and generous portions. Drizzle with additional olive oil and sprinkle each serving with extra salt.
Top with freshly sliced peaches and fresh rosemary, if desired. (By the way, the addition of the sweet peaches and savory, aromatic rosemary is literally to die for).
