I made a silky vanilla ice cream sweetened with brown sugar and honey, kissed with olive oil and flaky sea salt so each spoonful tastes like a mysterious slice of summer in Italy you won’t want to miss.

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I’m obsessed with this honey and olive oil ice cream because it tastes like a sunny, slightly reckless dessert. The honey is floral and syrupy, folding into a creamy vanilla base and calling attention without shouting.

A slow, grassy hit of olive oil gives it an unexpected backbone, something earthy that keeps the sweetness honest. A coarse, crunchy finish on top snaps through the richness and makes each spoonful addictive.

It’s not precious. It’s bold, simple, and slightly strange in the best way.

Drizzle with extra olive oil if you want to push that savory edge and eat fast now.

Ingredients

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Heavy cream: basically makes it ultra-rich and silky, all that luxurious mouthfeel.
Whole milk: lightens the base a bit so it’s not too cloying.
Dark brown sugar: brings warm caramel notes and a cozy, slightly molasses edge.
Honey: use a mild floral one, it adds gentle sweetness and depth.
Egg yolks: they thicken and add custardy richness, it’s basically velvet.
Vanilla extract: warms and rounds things out, nothing harsh or complicated.
Extra virgin olive oil: fruity, slightly peppery finish that makes it interesting.
Fine sea salt in base: balances sweetness so it won’t taste flat.
Flaky sea salt on top: adds crunchy pops and that salty contrast.
Extra olive oil drizzle: optional gloss and extra fruity perfume, try a little.

Ingredient Quantities

2 cups heavy cream

1 cup whole milk

2/3 cup packed dark brown sugar

1/2 cup honey (use a mild, floral honey if you can)

4 large egg yolks

1 teaspoon pure vanilla extract

2 tablespoons good quality extra virgin olive oil

1/2 teaspoon fine sea salt (in the base)

flaky sea salt for sprinkling on top

extra olive oil for drizzling, optional

How to Make this

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1. In a medium saucepan combine 2 cups heavy cream, 1 cup whole milk, 2/3 cup packed dark brown sugar and 1/2 cup honey. Warm over medium heat, stirring, until the sugar and honey are dissolved and the mixture is steaming but not boiling.

2. While the milk mixture warms, whisk 4 large egg yolks in a bowl until smooth. You want them loose and a little frothy, not thick.

3. Temper the yolks: slowly drizzle about 1/2 cup of the hot milk mixture into the yolks while whisking constantly so they dont scramble. Then pour the yolk mixture back into the saucepan with the rest of the milk.

4. Cook the custard over medium low heat, stirring constantly with a wooden spoon or heatproof spatula, until it thickens and coats the back of the spoon or reaches about 170 to 175 F. If you dont have a thermometer, look for the mixture to slightly cling to the spoon and leave a clear line when you run your finger across it.

5. Remove from heat and immediately stir in 1 teaspoon pure vanilla extract, 2 tablespoons extra virgin olive oil and 1/2 teaspoon fine sea salt into the hot custard. The oil will add that subtle earthy note, so stir well to incorporate.

6. Strain the custard through a fine mesh sieve into a clean bowl to remove any cooked bits and ensure silkiness. Press gently with a spatula if needed.

7. Chill the custard completely in the refrigerator, at least 4 hours or overnight. For faster chilling, set the bowl in an ice bath and stir occasionally until cool, then refrigerate.

8. Once fully chilled, churn the custard in your ice cream maker according to the manufacturer instructions until it reaches a soft serve consistency.

9. Transfer the churned ice cream to a freezer safe container, smooth the top, press plastic wrap directly onto the surface to prevent ice crystals and freeze for at least 3 hours to firm up.

10. To serve, scoop the ice cream, drizzle with extra good olive oil if desired, and sprinkle with flaky sea salt. The salt and oil make the flavors sing so dont be shy, just a little goes a long way.

Equipment Needed

1. Medium saucepan
2. Heatproof mixing bowl
3. Whisk
4. Wooden spoon or heatproof spatula
5. Liquid and dry measuring cups and spoons
6. Instant-read thermometer (optional but helps)
7. Fine mesh sieve
8. Ice bath-ready larger bowl (for quick chilling)
9. Ice cream maker
10. Freezer-safe container plus plastic wrap

FAQ

Q: Can I make this without eggs? A: Yes. Make a no-egg custard by using cornstarch or a store bought custard powder to thicken, or simply increase the cream and reduce the milk. Texture will be a bit different, richer but less silky.

Q: Do I need an ice cream maker? A: No. You can freeze the base in a shallow pan and whisk vigorously every 30 to 45 minutes as it freezes to break up ice crystals. It takes more time and elbow grease but works fine.

Q: What olive oil should I use? A: Use a good quality extra virgin olive oil that is fruity and not overly peppery. Strong bitter oils will fight with the honey and make the ice cream taste off.

Q: How long will it keep in the freezer? A: Up to 2 weeks is best for peak texture and flavor. After that it can get a bit icy and the olive oil ribbons may blend in more.

Q: Can I use a different kind of honey? A: Yes but choose carefully. Mild, floral honeys like orange blossom or clover keep the flavor balanced. Robust honeys will dominate the whole thing.

Q: Why did my ice cream turn out icy? A: Most likely the base wasn’t cold enough before churning or it wasn’t churned long enough. Also too little fat or using low fat milk makes icier texture.

Q: Should I add the flaky sea salt before serving or while freezing? A: Sprinkle flaky sea salt right before serving for the best contrast and crunch. If you add it before freezing it can dissolve and lose texture.

Honey, Olive Oil + Sea Salt Ice Cream Recipe Substitutions and Variations

Heavy cream: use 1 1/4 cups whole milk plus 3/4 cup mascarpone for richness, or try 1 1/2 cups half and half plus 1/4 cup unsalted butter melted if you want a thicker mouthfeel, or for lighter ice cream use 2 cups full fat coconut milk (it’ll add a coconut note).
Whole milk: swap with 1% or 2% milk for less fat but keep 2 cups total, or use unsweetened almond milk if you need dairy-free — texture will be a bit icier so chill the base well before churning, or use oat milk for creamier dairy-free result.
Dark brown sugar: use light brown sugar for a milder molasses flavor, or 2/3 cup granulated sugar plus 1 tablespoon molasses if you want to mimic the darkness, or try coconut sugar for a deeper caramel note though color and flavor will shift.
Egg yolks: use 3 tablespoons cornstarch stirred into a little cold milk as a starch-thickener for a custardless base, or 1/4 cup + 1 tablespoon powdered egg replacer mixed per package instructions for an egg-free custard, or for extra silkiness add 1/2 cup mascarpone and skip 2 yolks (less eggy but still rich).

Pro Tips

1. Tempering is everything, dont rush it. When you add hot milk to the yolks, drizzle slowly and whisk constantly so you dont end up with scrambled bits. If you do get tiny cooked pieces, dont panic, strain them out later but try to avoid making them in the first place.

2. Cool fast, chill well. After cooking, put the bowl in an ice bath and stir until it drops temp, then refrigerate. Faster cooling gives you a silkier base and less chance of grainy texture when you churn. Overnight is ideal, but at least 4 hours.

3. Use the olive oil and salt thoughtfully. Add the oil off the heat so it stays glossy and doesnt separate, and start light with the flaky salt when serving. A little goes a long way, try a tiny drizzle of good olive oil and one light pinch of flakes on each scoop before you taste.

4. Fight ice crystals with close contact. Press plastic wrap right onto the surface of the ice cream when you freeze it and store in a tightly sealed container. If you want scoopable ice cream faster, let it sit at room temp for 5 to 10 minutes before serving instead of nuking it.

Honey, Olive Oil + Sea Salt Ice Cream Recipe

Recipe by Nikoli Athen

0.0 from 0 votes

Servings

servings

Calories

417

kcal

Equipment: 1. Medium saucepan
2. Heatproof mixing bowl
3. Whisk
4. Wooden spoon or heatproof spatula
5. Liquid and dry measuring cups and spoons
6. Instant-read thermometer (optional but helps)
7. Fine mesh sieve
8. Ice bath-ready larger bowl (for quick chilling)
9. Ice cream maker
10. Freezer-safe container plus plastic wrap

Ingredients

2 cups heavy cream
1 cup whole milk
2/3 cup packed dark brown sugar
1/2 cup honey (use a mild, floral honey if you can)
4 large egg yolks
1 teaspoon pure vanilla extract
2 tablespoons good quality extra virgin olive oil
1/2 teaspoon fine sea salt (in the base)
flaky sea salt for sprinkling on top
extra olive oil for drizzling, optional

Directions

In a medium saucepan combine 2 cups heavy cream, 1 cup whole milk, 2/3 cup packed dark brown sugar and 1/2 cup honey. Warm over medium heat, stirring, until the sugar and honey are dissolved and the mixture is steaming but not boiling.
While the milk mixture warms, whisk 4 large egg yolks in a bowl until smooth. You want them loose and a little frothy, not thick.
Temper the yolks: slowly drizzle about 1/2 cup of the hot milk mixture into the yolks while whisking constantly so they dont scramble. Then pour the yolk mixture back into the saucepan with the rest of the milk.
Cook the custard over medium low heat, stirring constantly with a wooden spoon or heatproof spatula, until it thickens and coats the back of the spoon or reaches about 170 to 175 F. If you dont have a thermometer, look for the mixture to slightly cling to the spoon and leave a clear line when you run your finger across it.
Remove from heat and immediately stir in 1 teaspoon pure vanilla extract, 2 tablespoons extra virgin olive oil and 1/2 teaspoon fine sea salt into the hot custard. The oil will add that subtle earthy note, so stir well to incorporate.
Strain the custard through a fine mesh sieve into a clean bowl to remove any cooked bits and ensure silkiness. Press gently with a spatula if needed.
Chill the custard completely in the refrigerator, at least 4 hours or overnight. For faster chilling, set the bowl in an ice bath and stir occasionally until cool, then refrigerate.
Once fully chilled, churn the custard in your ice cream maker according to the manufacturer instructions until it reaches a soft serve consistency.
Transfer the churned ice cream to a freezer safe container, smooth the top, press plastic wrap directly onto the surface to prevent ice crystals and freeze for at least 3 hours to firm up.
To serve, scoop the ice cream, drizzle with extra good olive oil if desired, and sprinkle with flaky sea salt. The salt and oil make the flavors sing so dont be shy, just a little goes a long way.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.