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+ servings
2 bowls of Olive Oil Ice Cream with Peach Ripple

Olive Oil Ice Cream with Peach Ripple

This fruity ice cream tastes like summer. Using light flavored olive oil works best!

Course Dessert
Cuisine American
Keyword grilled peach ice cream, olive oil ice cream
Prep Time 15 minutes
Cook Time 10 minutes
Chilling Time 8 hours
Total Time 8 hours 25 minutes
Servings 12 1/2 cup servings (1 1/2 quarts ice cream total)
Calories 258 kcal
Author Toni Dash


Ingredients for Olive Oil Ice Cream:

  • 1 ¼ cups Heavy Whipping Cream
  • 4 Egg Yolks
  • 1 ½ cups Whole Milk
  • ½ cup Granulated Sugar
  • Pinch Kosher Salt
  • ½ cup Sprouts Signature Extra Virgin Olive Oil

Ingredients for Peach Ripple:

  • 1 ½ cups peeled Peach slices (frozen and thawed or fresh)
  • ¼ cup Granulated Sugar
  • 1 teaspoon Lemon Juice


Instructions for Olive Oil Ice Cream:

  1. Create an ice bath by adding ice to a large mixing bowl. Set a medium size heatproof mixing bowl inside the larger mixing bowl on top of the ice. Pour the cream into the medium mixing bowl and set a fine sieve/strainer on top of the bowl.
  2. In another medium mixing bowl, whisk the egg yolks together.
  3. In a medium saucepan combine the milk, sugar and salt. Heat over low to medium heat, stirring constantly just until the sugar dissolves (a few minutes).
  4. Slowly pour the milk mixture into the egg yolks, whisking constantly to combine and to prevent the yolks from cooking. Return the mixture to the saucepan and place back on the stove over medium-low heat.
  5. Stir the mixture constantly with a heatproof silicon spoon or spatula until it thickens and coats the spoon/spatula (approximately 10 minutes). Pour the mixture through the sieve allowing it to drain into the cream below. Scrape the inside of the sieve to force the mixture through and the outside to release any clinging to the sieve.
  6. Vigorously whisk the olive oil into the cream until the mixture if fully combined. Allow the mixture to cool in the ice bath. Once cooled slightly, place into a jar or container, seal and place in the refrigerator until fully cooled or overnight.
  7. Process the ice cream base through an ice cream maker per the manufacturer’s instructions. It will still be soft when done.

Instructions for Peach Ripple:

  1. Puree peaches, sugar and lemon juice in a blender or food processor. Allow to sit 10 minutes or until the sugar totally dissolves.

Assembling the Olive Oil Ice Cream with Peach Ripple:

  1. After the ice cream has processed through the ice cream maker, drizzle some of the peach ripple into the bottom of a freezer safe container. Add some of the ice cream on top and layer again with a drizzle of peach ripple. Continue until the ice cream has all been transferred into the container and drizzle the top with peach ripple. Note: there may be extra peach ripple which can be used as a sauce over the ice cream or in other recipe such as a smoothie. Cover and place in the freezer to full freeze (a few hours or overnight). Extra peach ripple maybe be store sealed in the refrigerator for up to a week.
Nutrition Facts
Olive Oil Ice Cream with Peach Ripple
Amount Per Serving
Calories 258 Calories from Fat 180
% Daily Value*
Fat 20g31%
Saturated Fat 8g40%
Cholesterol 102mg34%
Sodium 25mg1%
Potassium 101mg3%
Carbohydrates 16g5%
Fiber 0g0%
Sugar 15g17%
Protein 2g4%
Vitamin A 565IU11%
Vitamin C 1.6mg2%
Calcium 59mg6%
Iron 0.3mg2%
* Percent Daily Values are based on a 2000 calorie diet.