Lemon Olive Oil Ice Cream

Lemon and olive oil go hand in hand in pound cake, and it turns out, ice cream, too.

Prep Time:

Cook Time: 15 minutes
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Recipe Rundown

My lemon custard ice cream has received mixed reviews. Some say it’s perfect, others say the lemon is too intense. After recently trying a mellow lemon ice cream from a local ice cream shop, I’ve realized that some of my critics have a point. Mellow lemon in ice cream is really good, too.

With that in mind, I’m sharing a toned down lemon ice cream recipe with a twist. Olive oil!

Instead of relying on egg yolks as I do in the lemon custard recipe, this recipe uses the fat from olive oil to add richness (along with full fat dairy, of course). It may sound odd, but it’s really, really good.

I hope you’ll try it and tell me what you think!

lemon olive oil ice cream

You can enjoy the ice cream at home straight out of your ice cream machine as soft serve but I think it’s best if you freeze and scoop it, which takes an additional 8 hours. If you have popsicle molds, you can even make your own lemon ice cream pops!

Either way, you are in for a creamy, sweet treat with just a pop of acidity.

lemon olive oil ice cream pops

lemon olive oil ice cream

Lemon Olive Oil Ice Cream

Lemon and olive oil go hand in hand in pound cake, and it turns out, ice cream, too.
5 from 1 vote
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Course: Dessert
Cuisine: American
Keyword: gluten free ice cream, ice cream, lemon
Cook Time: 15 minutes
Freeze Time: 8 hours
Servings: 8 people
Calories: 336kcal
Author: Chef Sara Furcini


  • 1 1/2 cups heavy whipping cream
  • 1 cup whole milk
  • 3/4 cup granulated sugar
  • 1 ½ tablespoons lemon zest from 3 lemons
  • 1/8 tsp fine sea salt
  • 1 teaspoon vanilla extract
  • 6 tablespoons extra virgin olive oil
  • 1/2 cup fresh lemon juice strained 3 to 4 lemons


  • Mix the heavy cream, milk, sugar, zest, salt and vanilla in a medium pot over the stove. Warm over medium-high heat until you see bubbles on the surface, approximately 9 minutes. Whisk occasionally. Remove from the heat as soon as you see it boil.
  • Steadily and slowly pour the olive oil into the cream mixture, whisking constantly.
  • Stir in the lemon juice. I highly recommend blending in a high speed blender for the most luscious texture and flavor. Cool the mixture in the fridge or use an ice bath to save time.
  • Pour the chilled lemon mixture into the freezer bowl of a 1 1/2-quart electric ice cream maker, and proceed according to manufacturer’s instructions.
  • Transfer ice cream to a freezer-safe container; press a sheet of parchment paper or plastic wrap directly on the surface, and seal with an airtight lid. Place in the freezer for at least 4 hours or overnight.


Serving: 1scoop | Calories: 336kcal | Carbohydrates: 21g | Protein: 2g | Fat: 28g | Saturated Fat: 12g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 12g | Cholesterol: 54mg | Sodium: 60mg | Potassium: 89mg | Sugar: 22g | Vitamin A: 705IU | Vitamin C: 0.3mg | Calcium: 67mg | Iron: 0.1mg

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