Heartbeet Kitchen
Date Shake Ice Cream
July 31, 2018 in Gluten-Free · Nut-Free · Recipe Box · Refined Sugar-Free · Summer · Sweets · 40 Comments

Date Shake Ice Cream // ice cream photographyDate Shake Ice Cream made with olive oil

This date shake ice cream recipe is a sponsored by California Olive Ranch, a year long partner of Heartbeet Kitchen. And the only extra virgin olive oil I use. It’s that good.

Being raised in Minnesota, I didn’t eat a medjool date until I was 27 (Larabars don’t count). They aren’t grown here, and my family way of eating was more mainstream. And it wasn’t until age 33 that I had a date shake, the infamous cool treat birthed in Palm Springs, California during the 1920’s by a date farmer selling these milkshakes at a roadside stand.

I wasn’t in Palm Springs, but I was in California when I had my first experience. With one sip, I knew exactly why it was loved by so many. Thick, sweet, caramelly-without-caramel concoction that tasted so incredibly good on a hot day.

I wanted to savor that taste instead of slurping it down. And I wanted it to be convenient, a “make once, eat several times” type of deal. So I took all the goodness of the date shake and made it into ice cream, with the addition of rich, fruity, California Olive Ranch Arbequina extra virgin olive oil.

california medjool dates Date Shake Ice Cream

The olive oil has dual purpose in this recipe, used both for its flavor and the texture of the ice cream. As we all know, olive oil is a fat, and that aids in making an excellent ice cream because:

  1. During the churning phase, fats prevent ice crystals from expanding, therefore producing a soft, creamy texture that scoops like a dream
  2. It creates a firm body to stabilize, that keeps it from melting quickly
  3.  Conveying a velvety mouthfeel

And did you know fats not only give off their own flavor, but also help bring deliver others? In this ice cream, that results in the fresh medjool dates (the ones I used were from Rancho Meladuco Date Farm!)  standing out in all their glory. You’ll puree the dates into a paste, to then be steeped in the warm, custardy mixture. And add the Arbequina extra virgin olive oil after taking the pan off the heat, so that it stays pure and the fresh and fruity flavor isn’t cooked out.

tempering eggsDate and Olive Oil Ice Cream

It’s everything you love about a date shake, elevated. Luxurious with a lush caramel hue and balanced date flavor that makes it impossible to have just one scoop.

Eat it as is on a cone, or drizzle a touch more olive oil on top to make it a sundae. Not only does it add more complexity, but that shiny golden liquid sure is easy on the eyes. ☺️

And to finish out summer in the best way, here’s an incredible GIVEAWAY FOR this beautiful stainless steel Cuisinart ICE CREAM MAKER! And that pretty pink ice cream scoop you see in photos. AND two bottles of California Olive Ranch olive oil. To enter: follow me on Instagram and leave a comment below with your username. Random winner announced August 8, 2018, US residents only. — WINNER HAS BEEN ANNOUNCED ON INSTAGRAM!

Date Shake Ice CreamDate Shake Ice CreamDate Shake Ice Cream

Date Shake Ice Cream

Author:
Prep Time 20min Cook Time 20min
Yields 1 1/2 pints

Ingredients

  • 15-18 fresh and soft medjool dates, pitted 
  • 2 1/4 cups half and half
  • 1/4 teaspoon sea salt
  • 3 large egg yolks
  • 1 1/2 teaspoons vanilla extract
  • 1/3 cup California Olive Ranch Arbequina Olive Oil

Directions

Freeze your ice cream bowl the night before making.

To a food processor, add dates and 1/2 cup warm water. Puree until smooth. Scoop out 1/2 cup of paste and set aside. (If you have extra, you can use to sweeten oatmeal.)

To a medium saucepan, add half and half, the 1/2 cup of date puree, and salt. Set heat to medium, and whisk to bring out dates, and bring let cook until warm and steaming, but not simmering. Take off heat. 

In a glass bowl, whisk the egg yolks. Then slowly stream the warm milky mixture into the egg yolks while constantly whisking. Once you've streamed in about 1 cup, you can stop. Now the yolks are tempered, and you can add what's in the glass bowl into the saucepan while whisking. 

Place saucepan back onto burner over medium heat and cook for 8-10 minutes stirring. It should again be steaming, but simmering. Once the mixture is thicker and coats the back of the spoon, it is finished. 

Remove from heat and whisk in the vanilla and olive oil. Then place the ice cream mixture into a bowl, cover, and refrigerate for 6 hours or overnight. 

When you're ready, churn in your ice cream maker according to directions. Freeze and enjoy! 

by


Date Shake Ice Cream made with olive oil

Share:
  • Facebook
  • Twitter
  • Pinterest
  • Google +
  • Stumble
  • Email

40 thoughts on “Date Shake Ice Cream

  1. Crystal

    Warsopc

    I haven’t tried olive oil with ice cream. I usually prefer sugar on my sugar for dessert.

    You put July as the end date of the giveaway instead of August.

    Reply
  2. @sjberke

    Living in the Midwest as well – just found out about date shakes and am so anxious to give this a try!

    Reply
  3. Candice

    @bycandice on Instagram! Been following you for a couple of years now. Love your content! Thank you for the chance to win!

    Reply
  4. stacey sigmond

    Hi-Thanks so much for the chance to win. This ice cream sounds delish! I have wanted an ice cream maker for so long, just can never seem to fit it into the budget…fingers crossed!

    Username-chefraven8

    Reply
  5. Cassy

    Dates are so yummy! I love the addition of olive oil to the recipe. We definitely use lots of olive oil in our house :)

    Instagram: cvgee

    Reply
  6. sarah k

    I’ve never tried a date ice cream before but this looks soo yummy I definitely need to try it this month! @freyasky

    Reply
  7. Beth Viglianco

    Wow! I have never heard of this but I love dates and ice cream (who doesn’t?) I bet my kids woyld love to see how ice cream is made at home. I’m always learning something new on your site and the photos are amazing. Thanks!
    Following: bethviglianco

    Reply
  8. Kayleigh

    Looks so good, Amanda! Is it weird that I make date caramel all the time and put it in my oats but have never had a date shake!? Pinning this recipe for next week when it’s hot again.

    @kayleighkosmas

    Reply
  9. Brenda Haines

    I follow and my handle is thehippiehut32. Thanks for the chance, I’ve always wanted an ice cream maker!

    Reply
  10. Pingback: Friday Faves | foodiecrush

  11. Heather

    I was just talking about date shakes with my dad at our local public market yesterday morning. He was intrigued, and I remember my husband enjoyed a few when he was deployed overseas. Definitely a must-make at home this summer!

    Reply
  12. Annette

    Oh this is sucha nice one. I have an older model that makes 2 bathes at once. Unfortunately, it’s such a space-hog that it rarely gets used anymore and is stored in the other room. I like this smaller version so much better. If it’s in my pantry or on my counter I’d use it more often – it would be a constant reminder that I need ed to make more ice cream!

    Reply
  13. Lynne T

    Following (@brittles526). What a great giveaway and such an interesting ice cream recipe! I would probably never think of making Date ice cream and I NEVER would think of putting olive oil in it.

    Reply
  14. Cassie Thuvan Tran

    Oh wowwie! I actually don’t think I have ever had a date shake before. But this date shake ice cream though–that is a GENIUS recipe. I’ll definitely try this with full-fat coconut milk and some cashews, even though I am skeptical about the olive oil. I’m sure it adds a nice savory flavor, so I am willing to try that!

    Reply

Leave a Reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.