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Intensely Rich Dark Chocolate Olive Oil Gelato

Intensely Rich Dark Chocolate Olive Oil Gelato

Servings: 6



Place all ingredients, except for the olive oil, in a high-speed blender (must be capable of generating frictional heat of about 160 degrees Fahrenheit).

Turn blender on to its highest setting and process for 6 minutes.

While continuing to run on high speed, pour in the olive oil and process for 2 minutes. The mixture should reach a temperature of 185-195 degrees Fahrenheit.

Pour mixture into bowl and refrigerate for at least 4 hours until well chilled. At this point, the custard can rest overnight before processing.

Turn mixture into ice cream or a gelato maker and process according to manufacturer's direction.


For additional flavor, additives like chopped nuts can be added during the ice cream making process.

Preparation Alternative: The custard can also be prepared using traditional methods with a double boiler set over medium heat to melt the chocolate, the cream and milk. Separately, beat the eggs and sugar into a ribbon-like texture and slowly stir the mixture, along with the other ingredients until a creamy consistency is reached.

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