Basil Olive Oil Ice Cream

It may sound unconventional, but Basil Olive Oil Ice Cream is also deliciously decadent!

2012 © copyright Savory Simple, all rights reserved
2012 © copyright Savory Simple, all rights reserved

This is one of the most decadent ice creams I’ve had in ages.  I love unusual flavored ice creams, especially ones that involve fresh herbs.  You don’t have to use the olive oil, but it adds an extra richness as well as a fruity aftertaste.  It’s worth it.

Basil Olive Oil Ice Cream ~ Savory Simple
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Basil Olive Oil Ice Cream

It may sound unconventional, but Basil Olive Oil Ice Cream is also deliciously decadent!
Course Dessert
Cuisine American, Italian
Servings 16 1/2 cup servings
Author Jennifer Farley


  • 6 large egg yolks
  • 5 oz sugar
  • vanilla extract
  • 1 cup whole milk
  • 1 cup heavy cream
  • fresh basil (minimum 2 oz)
  • basil-infused olive oil (I used Olave)
  • optional: green food coloring


  • Quickly blanch basil in boiling water and then move to ice bath to halt the cooking process. Drain and set aside.
  • Make créme anglaise: add cream, milk and a splash of vanilla to a saucepan on medium heat. For an incredibly rich ice cream, you can use all heavy cream. Bring the liquid to a gentle simmer.
  • While the cream is warming up, whisk egg yolks and sugar together in a bowl. Make sure they're well combined.
  • When the cream is just starting to simmer (don't boil it), slowly temper it into the yolks while whisking.
  • Pour the mixture back into the saucepan and turn the heat down to medium low. Stir in a figure 8 motion with a wood spoon for several minutes until the mixture coats the back of the spoon. Remove from the heat. Continue to stir over an ice bath until cool.
  • Puree the basil and cream in a blender. Allow the mixture to infuse for at least an hour in the fridge, then strain the basil cream through a fine mesh strainer into your ice cream machine.
  • If using, add a few drops of green food coloring.
  • Whisk in the olive oil, 1/4 - 1/2 cup.
  • Make ice cream according to the manufacturer's instructions.

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About Jennifer Farley

Jennifer graduated from the Culinary Arts program at L’Academie de Cuisine, and has worked professionally as a line cook, pastry chef, and cooking instructor. Her cookbook, The Gourmet Kitchen, was published in 2016 by Simon & Schuster.

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