This honey, olive oil & sea salt ice cream feels like what I imagine summer in Italy is like. It’s a creamy vanilla ice cream sweetened with brown sugar and honey. We’ll add just a bit of olive oil right to the base to give it a nice, earthy flavor. The honey and olive oil together is such a great combo. Top it off with flaky sea salt and you have this magical sweet ‘n’ salty ‘n’ earthy vanilla ice cream. I highly recommend drizzling with more olive oil for the perfect dessert.
Normally I’m the type of person that isn’t interested in ice cream unless it’s loaded with chunky things like chocolate, peanut butter cups, brownie bites or cookie dough. Vanilla ice cream usually just doesn’t cut it for me. So I actually started this ice cream as a stracciatella olive oil ice cream, sprinkled with little bits of dark chocolate. However I found the chocolate overpowered and masked the beautifully light olive oil and honey flavors. So I took the chocolate out and it was actually better. Which is crazy for me to say considering my love for chocolate. The flavors of this honey, olive oil & sea salt ice cream alone are just so good that adding anything else would be a sin.
One of the best parts about this ice cream – It’s so perfectly creamy and scoop-able right out of the freezer. No need to wait for it to thaw. It has an incredibly creamy consistency.
Why add egg yolks to ice cream?
Sometimes you’ll even find egg yolks in store-bought ice cream. And there’s a few reasons for that:
- The fat from the eggs makes ice cream creamy. Fat stays soft and creamy better than water does once it has been frozen.
- The protein from eggs makes ice cream thick. When we whisk the hot ice cream mix into the egg yolks, the yolks start to cook, turn gel-like, and thicken the ice cream. It’s a similar process to making curds, custards or crème anglaise.
- Eggs act as an emulsifier to blend the fat and water together to create a creamy texture. It’s the same reason eggs are used in mayonnaise, salad dressings and hollandaise sauce.
On top of all that, adding egg yolks to ice cream makes ice cream nutrient-dense. The yolks are loaded with healthy fats, protein, choline, B vitamins, selenium, phosphorus and vitamin A. Between the yolks and the retinol-rich heavy cream, this honey, olive oil & sea salt ice cream is full of skin-loving ingredients.
Kitchen Essentials
- Measuring cups + measuring spoons
- A small saucepan
- A heat-proof bowl
- A whisk
- An ice cream maker. I have this Cuisinart ice cream maker that I got off Facebook Marketplace and I love it!
- A fine mesh strainer
- An ice cream scoop
Substitutions
- Egg yolks: the egg yolks can be omitted completely, however, it’s not recommended. See above for why egg yolks work well in ice cream.
- Whole milk: can be substituted with equal parts skim milk.
- Brown sugar: can be substituted with equal parts granulated sugar.
- Honey: can be substituted with equal parts pure maple syrup.





Nutrition Facts
6 servings per container
Serving Size1 servings
Calories514
- Amount Per Serving% Daily Value *
- Total Fat
39.0g
60%
- Saturated Fat 17.6g 89%
- Trans Fat 0.8g
- Cholesterol 179.5mg 60%
- Amount Per Serving% Daily Value *
- Total Carbohydrate
39.0g
13%
- Dietary Fiber 0.0g 0%
- Sugars 38.7g
- Protein 5.2g 11%
* The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
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