Olive Oil Gelato

There is bacon ice cream, garlic ice cream even lobster ice cream so why not olive oil ice cream. People have experimented with all kinds of unique flavors, some hit the spot and some really funky. I’ve never tried bacon or garlic or lobster, probably never will, maybe garlic and lobster just because as a foodie I should know. Bacon definitely no, sorry never eaten pig in my life.Not sorry!

I have had olive oil many times and it stands to be one of my all time favorite flavors, not chocolate or cookie dough it’s olive oil and a close second is pistachio. Olive oil ice cream is luscious, earthy, and that luxurious mouth feel is amazing, all from the the grassy, peppery virgin olive oil.

After my sweet toothed hubby became lactose intolerant a few years ago, desserts became a challenge. He loves dairy and sweets and needs something sweet every night, but I have never seen him indulge. Never! The man has exceptional will power and is a creature of habit. He will eat a small bite of 100% dark chocolate every night to satiate this sweet tooth, and will stick with one bite, no exception.

To change things up and as an experimental cook I wanted to surprise him with a dairy free ice cream. I tested different dairy free recipes, this turned out to be one of the best.

The first time I ate olive oil ice cream was in Florence and I was madly in love with the flavor, making it vegan was not hard at all. The thing with ice creams or gelato is you need a good amount of fat. Along with coconut milk, cashew paste and olive oil it was simple to achieve that luxurious texture. The key is really good quality ingredients, there are only 4 ingredients so choose organic and the olive oil has to be first cold pressed extra virgin, it makes a huge difference. If its hard to find first cold pressed choose the best you can get.

Secondly we prefer the sweetness to be way less than the traditional amounts used in ice creams, American ice creams are too sweet for our taste. If you like sweet ice cream I recommend upto half a cup or more of maple syrup. Other than that this recipe is fairly simple. Here’s how.

INGREDIENTS

Makes 6-8 scoops

• 1 can organic full fat coconut milk
• 1 cup cashews, soaked in warm water for at least one hour
• ¼ -1/2 cup pure maple syrup
• 1/2 cup cold pressed extra virgin olive oil or the best olive oil you can get

1. Soak the cashews in warm water for at least one hour or better overnight.
2. In a high speed blender run all the ingredients until very smooth and well incorporated. For a whole minute at least.
3. Transfer into a ice cream maker and churn for 20-25 minutes till the ice cream is set. Transfer into a freezer container. Allow to set for a hour.
4. For soft serve, take it out of the fridge and soften on the counter for 10-15 minutes.
5. To set without a ice cream maker. Freeze the creamy custard in a Tupperware like box. When firm say about 2 hours later, break up the crystals by running a fork through a few times. Refreeze till firm and serve.