Homemade Olive Oil Stracciatella Ice Cream: A Creamy & Unexpectedly Delicious Dessert
Prepare your taste buds for an extraordinary experience: a truly unique twist on the beloved classic Italian stracciatella ice cream. This recipe crafts a luxuriously creamy olive oil ice cream, infused with the exquisite, nuanced taste of high-quality extra virgin olive oil, and beautifully flecked with delicate, semi-sweet chocolate shards. If the idea of olive oil in ice cream seems unusual, get ready to be delightfully surprised. This dessert offers a sophisticated flavor profile that is both subtly sweet and remarkably refreshing, perfect for adventurous palates seeking something truly special and memorable.
Rediscovering the Joy of Homemade Ice Cream
It feels like an eternity since I last shared an ice cream recipe with you – over six months, to be precise! And with August in full swing, there’s no better time to rectify that oversight. This month is arguably the peak season for enjoying frozen treats, and frankly, my ice cream maker has been practically begging to be put to good use. While I had grand plans for another exciting ice cream creation earlier this year, a series of frustrating culinary mishaps meant those ideas had to be shelved. Between epic failures in the kitchen and the chaos of packing up for a cross-country move, my trusty ice cream maker (I personally recommend this model, which has served me well for years!) found itself safely tucked away in bubble wrap.
Upon settling into our new kitchen, one of my top priorities was liberating the ice cream maker from its temporary storage. It now proudly occupies a permanent spot in our freezer, perpetually ready for action. And for good reason! There’s nothing quite as deflating as a sudden craving for homemade ice cream, or a burst of creative inspiration, only to discover that your ice cream bowl hasn’t been sufficiently chilled. The thought of waiting another 24 hours – at minimum – to achieve that frosty readiness is enough to quell any spontaneous dessert ambition. It’s a universal culinary truth, isn’t it? The moment you absolutely desire ice cream, the bowl is warm. The days you have no particular hankering for it, the bowl has been chilling patiently for months. It truly feels like a fundamental law of the universe.
The Unexpected Harmony: Olive Oil in Ice Cream
Despite my earlier setbacks, this particular olive oil stracciatella ice cream has quickly secured a coveted spot in my regular dessert rotation – it’s truly that exceptional! I understand that the notion of olive oil in ice cream might initially raise an eyebrow. You might be thinking, “I’m not sure if I want my ice cream to taste overtly like olive oil.” Allow me to convince you: it is incredibly, unequivocally delicious. If you’ve ever savored an olive oil cake, or perhaps a chocolate olive oil baked good, then you already know the magic. These creations often feature a subtle, sweet, and sometimes mildly grassy or peppery flavor that adds incredible depth and complexity, leaving you eager for another bite. The oil contributes a unique richness that complements sweetness beautifully, rather than overpowering it.
Why Extra Virgin Olive Oil Elevates Dessert
In this homemade olive oil ice cream, the extra virgin olive oil isn’t overpowering in the slightest. Instead, it lends a beautiful, nuanced richness and an incredibly silky, smooth texture that truly distinguishes it from conventional ice cream. Imagine an “elevated” vanilla ice cream – but without the vanilla. It acts as a blank canvas, offering a versatile base that can be subtly tweaked or enjoyed in its pure, elegant form. The fruity, sometimes herbaceous or slightly peppery notes of a high-quality extra virgin olive oil marry beautifully with sweet ingredients, creating a sophisticated balance that’s both intriguing and deeply satisfying to the palate. Beyond its unique flavor and texture contributions, incorporating olive oil also comes with a host of well-known health benefits, making that extra scoop feel a little less indulgent and a lot more justifiable – a win-win!
Crafting the Perfect Stracciatella Experience
The foundation of this superb dessert comes from David Lebovitz’s renowned book, The Perfect Scoop, a true bible for any serious ice cream enthusiast. I’ve taken his brilliant olive oil ice cream base and given it an authentic Italian flourish by transforming it into a stracciatella with the addition of rich, melted semi-sweet chocolate. The combination of high-quality olive oil and chocolate is truly exceptional – a pairing that enhances both flavors and adds an exciting, irresistible textural dimension to the creamy base.
A crucial tip for success when making this ice cream: always use a high-quality extra virgin olive oil. This is not the place to economize. A premium olive oil will infuse your ice cream with its distinct fruity, peppery, or grassy nuances, which are absolutely essential for the unique and complex flavor profile we’re aiming for. Skimping on quality will result in a bland ice cream where the subtle, delicate olive oil notes are lost entirely. My recommendation for selecting a suitable olive oil is to choose one you genuinely enjoy for dipping bread or drizzling over salads, as its character will truly shine through in this dessert. Specific recommendations are often found within the recipe details below.
Understanding Stracciatella: The Art of Delicate Chocolate Shards
The word “stracciatella” is Italian for “little shreds” or “rags,” perfectly describing the delicate, irregular chocolate pieces that are characteristic of this iconic Italian ice cream. Achieving these beautiful, fine chocolate flakes is surprisingly simple but requires a specific technique. Just before your ice cream finishes churning, you slowly drizzle a very thin stream of melted, slightly warm semi-sweet chocolate directly into the ice cream maker. As the warm chocolate makes swift contact with the rapidly freezing, churning ice cream, it immediately hardens and breaks into tiny, irregular shards or “shreds.” This elegant method ensures that the chocolate is perfectly and evenly distributed throughout the entire batch, creating a delightful texture that melts smoothly and harmoniously with every spoonful or lick.
This stracciatella technique is, in my opinion, the absolute best way to incorporate chocolate into any homemade ice cream, offering a superior textural experience. Unlike chunky chocolate chips that can become rock-hard and less enjoyable when frozen, these finely shredded pieces offer a delicate crunch that quickly gives way to a smooth, melting chocolate sensation. They melt effortlessly on your tongue, ensuring a balanced chocolate flavor in every single bite without overwhelming the subtle olive oil notes. If you’re serving this on crisp waffle cones – which I highly recommend for an authentic and delicious treat – you’ll especially appreciate how the fine chocolate integrates beautifully without any awkward, hard chunks. The recipe instructions below will guide you through each step of this delightful process, ensuring your success with no fear of complication.
Tips for Making the Best Olive Oil Stracciatella Ice Cream
- Quality Ingredients are Paramount: As reiterated throughout, opt for a high-quality extra virgin olive oil. Its flavor is the star here. Similarly, use good quality semi-sweet chocolate for the best taste and optimal texture in your stracciatella.
- Thorough Chilling is Essential: Ensure your ice cream base is *completely* chilled before churning. This means several hours in the refrigerator, or even better, overnight. A properly cold base is crucial for achieving the creamiest, smoothest texture and preventing an icy consistency. Don’t forget to freeze your ice cream maker bowl for the manufacturer’s recommended 24+ hours!
- Patience with the Chocolate Drizzle: When adding the melted chocolate, drizzle it very slowly and steadily into the churning ice cream. A thin, continuous stream is the key to creating those signature “little shreds” rather than large, unappealing chunks. This process allows the chocolate to harden instantly and break apart correctly.
- Proper Storage: Once churned, transfer the ice cream to an airtight container immediately. To prevent ice crystals from forming on the surface and maintain its creamy texture, press a piece of parchment paper or plastic wrap directly onto the surface of the ice cream before covering the container with its lid.
- Serve with Flair: While delicious on its own, for an extra gourmet touch, consider a tiny drizzle of a finishing quality extra virgin olive oil and a sprinkle of flaky sea salt (like Maldon) over each scoop just before serving. These additions will truly elevate the experience, enhancing the ice cream’s complex flavors and adding a delightful contrast.
I truly hope you enjoy making and savoring this incredible Olive Oil Stracciatella Ice Cream as much as I do. It’s a dessert that challenges expectations, delights the senses, and delivers pure, sophisticated satisfaction. Enjoy every unique bite!
Olive Oil Stracciatella Ice Cream
Pin
Review
SaveSaved!
Equipment
-
KitchenAid 5 Qt. Artisan Stand Mixer
-
KitchenAid Ice Cream Maker Attachment
Ingredients
- 1⅓ cups (320 mL) whole milk
- ½ cup (100 g) granulated sugar
- pinch kosher salt
- 1 cup (240 mL) chilled heavy cream
- 6 large egg yolks
- ½ cup (120 mL) high-quality extra virgin olive oil
- 2 ounces semi-sweet chocolate broken into small pieces
- 1 tablespoon (15 g) unsalted butter
Optional Toppings:
- high-quality extra virgin olive oil for garnishing
- flaky salt for garnishing
Instructions
-
Combine the whole milk, granulated sugar, and salt in a medium saucepan. In a large separate bowl, whisk together the egg yolks. Set aside.
-
Place the milk mixture over medium-low heat and heat until just beginning to simmer. Remove from the heat and slowly temper the milk mixture into the egg yolks, whisking continuously as you pour. Place the ice cream base back in the saucepan, and heat over medium-low heat, stirring continously, until the mixture coats the back of a wooden spoon.
-
Place the heavy cream in a seperate large bowl or container that can easily be set over an ice bath. Strain the hot ice cream base over a fine-meshed sieve set over the chilled heavy cream. Whisk the mixture together until smooth. Slowly whisk the olive oil into the ice cream base – pouring the oil in a very thin stream with your other hand as you whisk. Set mixture over an ice bath, stirring every 10 minutes or so, until the base has cooled completely. Place ice cream base in an airtight container and set in the refrigerator until it is chilled through. Churn the ice cream mixture in an ice cream maker according to the manufacturer’s instructions.
-
As the ice cream is churning, prepare the chocolate: Combine the chopped chocolate and butter in a small microwave-safe bowl. Microwave in 15 second increments, stirring between each interval, until the chocolate and butter have melted and the mixture is smooth. Be careful not to over-heat, as it will cause the chocolate to get grainy. Transfer the melted chocolate into a small Ziploc bag. You want the chocolate to stay warm (if necessary, set the sealed bag in a bowl of warm water to keep warm as the ice cream finishes churning).
-
In the last few minutes of churning, snip a very small hole from the bottom of the bag of chocolate and slowly drizzle it into the ice cream in a very thin stream as it is churning. For garnishing, I like to reserve a small quantity of melted chocolate for drizzling over the surface of the ice cream for storing.
-
Transfer the ice cream to a container, cover the surface of the ice cream lightly with parchment paper or plastic wrap. Freeze for a minimum of 4 to 6 hours, or until firm enough to scoop. Serve and, if desired, drizzle the ice cream with a small drizzleof high-quality extra virgin olive oil and a sprinkle of sea salt.