Olive Oil Ice Cream with Roasted Balsamic Strawberries

As an Amazon Associate, we may earn commissions from qualifying purchases from Amazon.com.

Olive Oil Ice Cream with Roasted Balsamic Strawberries is one of those desserts that people will take note of.  Use a really top notch ‘fruity’ extra virgin olive oil (I used Huile DOlive Vierge Extra from www.moulin-barbentane.com) and you won’t be disappointed. It something divine.  Not overly sweet, but so rich and full of flavor.  And it pairs incredibly with roasted balsamic strawberries.  Again, all of these flavors come together to make an ice cream dessert that you’ll never forget, and want to make time and time again.   150% Loon Approved. 

Olive Oil Ice Cream with Roasted Balsamic Strawberries next to a red patterned napkin

Olive Oil Ice Cream with Roasted Balsamic Strawberries

Olive Oil Cream with Roasted Balsamic Strawberries is a dessert that you won't soon forget. The creamy, rich ice creams pairs perfectly with the slightly sweet, yet tart, roasted strawberries. The strawberries make a wonderful jam, too. This is a keeper.
Print Pin Rate
Course: Dessert
Cuisine: Dessert
Keyword: Homemade Ice Cream, Olive Oil
Prep Time: 30 minutes
Cook Time: 1 hour
Total Time: 1 hour 30 minutes
Servings: 8 people
Calories: 310kcal



  • 1 1/3 cups whole milk
  • 1/2 cup sugar
  • 1/4 tsp Kosher salt
  • 1 cup heavy cream
  • 6 large egg yolks
  • 1/2 cup extra virgin olive oil


  • 2 pints about 4 cups fresh strawberries, hulled and quartered or halved
  • 2 tbsp sugar
  • 4 tbsp good quality balsamic vinegar.



  • Warm the milk, sugar, and salt in a medium pan.
  • Pour the heavy cream into a large bowl and set a mesh strainer on top, set aside.
  • In a separate medium bowl, whisk together the egg yolks.
  • Slowly pour the warm cream into the egg yolks, whisking constantly, then pour the eggs/cream back into the saucepan.
  • Stir the mixture constantly over medium heat with a wooden spoon (or a rubber spatula), scraping the bottom as you stir, until the mixture thickens (but don't let the eggs scramble!).
  • Pour the custard through the strainer and stir it into the heavy cream.
  • Whisk the olive oil into the custard vigorously until it's well blended.
  • Chill the mixture thoroughly in the refrigerator (for at least 2 hours).
  • Freeze in your ice cream maker according to manufacturer's instructions.
  • Top with roasted balsamic strawberries when ready to serve.


  • Pre-heat the oven to 350 F.
  • Place the berries in a 9"x13" glass dish and pour the sugar and vinegar over them, and then mix them up to coat the berries.
  • Roast for 45 minutes, stirring once, about halfway through.
  • Vinegar will become thickened and syrupy (perfect!)


Calories: 310kcal
Tried this recipe? Take a Picture!Mention @HowToFeedALoon or tag #HowToFeedALoon!


Leave a Reply

Your email address will not be published.

Recipe Rating