Description
Vanilla ice cream with olive oil and salt is a two minute sweet and savory dessert: cold vanilla scoops drizzled with fruity extra virgin olive oil and finished with crunchy flaky sea salt.
Ingredients
Scale
- 2 scoops Vanilla Ice Cream
- 1 to 2 teaspoons good extra virgin olive oil
- flaky sea salt, to taste
Equipment
Instructions
- Scoop and soften. Scoop the vanilla ice cream into a chilled bowl and let it sit for about a minute so the surface softens slightly.
- Drizzle the oil. Pour one to two teaspoons of good extra virgin olive oil over the top, letting it pool and coat the scoop.
- Salt evenly. Pinch flaky sea salt between your fingers and scatter it over the oil so it lands evenly with no clumps.
- Serve right away. Eat immediately, while the ice cream is cold and the salt is still crunchy.
Notes
- Use the best extra virgin olive oil you have. A fruity, peppery oil tastes great here; a flat oil just tastes greasy.
- Flaky sea salt beats fine table salt. You want crunchy flakes and pops of salt, not an evenly salty scoop.
- Pinch and scatter the salt so it does not clump. Salty pockets are the one way to mess this up.
- Let the ice cream soften for a minute so the oil clings instead of sliding off.
- Start with less oil than you think and add to taste.
- Optional add ons: a drizzle of honey, a few cracks of black pepper, or crushed cookies for crunch.
- Prep Time: 2
- Category: Dessert
- Method: No Cook
- Cuisine: Italian
Nutrition
- Serving Size: 1 bowl
- Calories: 320 kcal
- Sugar: 28g
- Sodium: 150mg
- Fat: 18g
- Saturated Fat: 9g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 55mg