Olive Oil Ice Cream with Jam Swirl

By Amanda Paa – Updated May 17, 2020

Alright I know. This is a seasonal food blog and here I am posting a recipe for olive oil ice cream in the middle of fall. But being that there are swirls of pomegranate jam throughout this frozen treat, I’m giving it an in-season label.

Olive Oil Ice Cream with Pomegranate Jam Swirl | heartbeet kitchen

I’d been wanting to make olive oil ice cream since licking a bowl of it clean at a funky ice cream shop last year in Austin, Texas. Normally I’m a salted caramel or peanut butter kind of gal, but I was so glad I took a chance on this one.

It was smoother than any ice cream I’d had, a texture I’d found only in gelato, without being quite as rich. The nuances of the olive oil shined through – a little fruity, savory and slightly floral.

Olive Oil Ice Cream with Pomegranate Jam Swirl | heartbeet kitchen I fell asleep dreaming about it, then scoured Pinterest the next morning for a version I could make at home. This one caught my eye right away, as well as this one I stumbled upon from the always reliable Dorie Greenspan. Due to the craziness of starting a new job (which I left recently, but that’s a whole story in itself) and getting my book off the ground, I never got a chance to to churn up a batch.

Until now. I created the base using a blend of the two recipes I mentioned above, and added my own touch with swirls of pomegranate jam. I reduced the sugar and honey slightly, knowing that the sweetness of the fruit would take its place.

Olive Oil Ice Cream with Jam Swirl | heartbeet kitchenThe olive oil adds a velvety mouthfeel and balance, smooth in both texture and taste, kind of like a fine wine. Know that the kind you use is important and will make a difference in how your ice cream tastes. You want to make sure it’s cold-pressed and doesn’t have a peppery finish. Instead, one that is fresh and floral will give you the best outcome. (Here’s a helpful list from California Olive Oil Ranch. I like to use the Arbequina EVOO.)

Olive Oil Ice Cream with Jam Swirl | heartbeet kitchenInstead of adding the jam while it was in the machine, I let the ice cream finish churning, then emptied half of it into the pan, spooned the jam over it, then covered it with the remaining half. That way you get to taste the olive oil on its own, with sporadic bursts of tart and tangy pomegranate. (Seedless raspberry would work great too.)

Olive Oil Ice Cream with Jam Swirl | heartbeet kitchenIt’s good. Really good. A little sophisticated some may say, but if I’m going to be fancy, let it be with ice cream.

Olive Oil Ice Cream with Jam Swirl

adapted from Adventures in Cooking and Dorie Greenspan’s recipe

3 large egg yolks, whisked in a medium-sized bowl
2 cups of whole milk
1 cup cream
1/3 cup sugar
2 tablespoons honey
3/4 teaspoon salt
1/2 cup olive oil
1/2 Teaspoon vanilla extract
1/2 cup pomegranate jam or seedless raspberry jam

Heat the milk, cream, sugar, honey, and salt in a medium, thick-bottomed saucepan over low heat until the mixture becomes hot, but not boiling. Remove from heat and gradually drizzle 2 cups of the milk mixture into the bowl with the egg yolks, whisking constantly. Once the 2 cups have been incorporated, pour the egg yolk mixture back into the saucepan, still whisking. Place the pan back onto the stovetop and cook over the lowest heat setting, whisking constantly, until the mixture has thickened, (about 7-10 minutes). Remove from heat, and whisk in the olive oil and vanilla extract until fluidly combined. Allow to cool to room temperature, then cover and refrigerate overnight.

Prep your ice cream maker according to directions, mine have me freeze the bowl it will churn in overnight as well. The next day, remove the ice cream mixture from the refrigerator. If the olive oil has separated a little, just give it a good whisk before you pour it into your ice cream maker. Allow the ice cream maker to churn according to the manufacturer’s directions or until the mixture begins to freeze up and thicken considerably. (Mine took about 20 minutes.) Empty half of the ice cream into a freezer-safe container, then spoon jam over it evenly. Cover with remaining ice cream. Seal it, place it in the freezer, and allow it to freeze for 4 hours before serving.

Did you make this?

tag @heartbeetkitchen on instagram and hashtag it #heartbeetkitchen

October 25, 2014


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.


  1. Alessandra // the foodie teen

    I adore the lighting in these photos! What a great idea to add jam – it’s like jam ice cream sandwiches but then already combined! Yum!

    • Amanda Paa

      Alessandra, that’s such a compliment coming from you – your photography is lovely as well! You are so talented for such a young age. Bravo to you! And now I’m craving an ice cream sandwich :)

      • Ramin

        Hi Amanda, do you think this would this work with coconut milk/cream for a dairy free option? Also I was thinking of quince jam as an option (just cuz I have some in the fridge!)

  2. Kathryn

    I’ve asked for an ice cream maker for my birthday next month and this is going to be the very first thing that I make! One of my favourite summer treats is a bowl of vanilla ice cream with a drizzle of EVOO and a sprinkle of sea salt but this sounds even better!

    • Amanda Paa

      yes, i love vanilla with a drizzle of evoo & salt too… so good. i hope you get an ice cream maker, i treated myself to one last summer and am so glad i did. it’s fun to create your own flavors!

  3. emily (a nutritionist eats)

    I don’t know if I’ve seen ice cream look so good before! Sounds very Californian, actually! :)

    • Amanda Paa

      :) thank you! any pregnancy cravings yet? i’m so happy for you!

  4. Tessa | Salted Plains

    Such beautiful photos! I have yet to try an olive oil ice cream, but yours paired with the pomegranate ice cream sounds heavenly!

  5. Sarah @ SnixyKitchen

    I am so into olive oil ice cream paired with fruit. I’m totally pulling out the ice cream maker to try this recipe. I agree with Alanna – it’s always ice cream season:)

    • Amanda Paa

      yes, ice cream season every.single.month Sarah!

  6. Alanna

    Oh, yum! Proof that we are culinary sisters – I just made an olive oil ice cream swirled with fig and honey jam which I served at our fig-themed dinner! I love this pomegranate version and can’t wait to try it! Every season is ice cream season in my book. :)

    • Amanda Paa

      great minds think alike Alanna ;) or sweet tooths at least! i would die to try that fig & honey version you speak of.

  7. Bubble Girl

    As always, your recipe looks divine! I just LOVE anything with jam involved…I may or may not eat jam by the spoonful out of the jar…

  8. Carly

    This sounds amazing! Will you come cook for me?! Or, we should just hang out some time and I could try your goodies!!

    • Amanda Paa

      Carly, I would love to come and cook for you and Paul :) It’s been too long since we’ve seen each other. Let’s try to get together before the holidays. Hope you are well!

  9. amanda @ fake ginger

    Oooh, I need this in my life!

  10. Julia | Orchard Street Kitchen

    What a beautiful-looking ice cream, Amanda! I love the idea of using olive oil in desserts and bet it pairs so well with the ice cream and jam. I have to admit that I’ve never made my own ice cream before, but it’s now at the top of my list for things to try!

    • Amanda Paa

      Thanks Julia! I love the savory/fruit quality olive oil gives to desserts too. If you don’t have an ice cream maker, I highly recommend putting one on your wish list. They’re so fun.

  11. genevieve @ gratitude and greens

    This sounds incredible! I love the flavour of olive oil and really enjoy it in desserts, too. Yum!

    • Amanda Paa

      Thank you Genevieve! Savory sweet desserts are a weakness of mine :)