I still remember the exact night I fell for olive oil on ice cream. It was one of those sticky August evenings where the air felt thick and the only thing that made sense was something cold. My friend Maya had dragged me to her tiny apartment kitchen, swearing this “weird thing” she saw on TikTok would change my life. I laughed olive oil? On ice cream? The same stuff I use for roasting broccoli? But she handed me a bowl: two scoops of plain vanilla, a slow ribbon of green-gold oil, and a pinch of salt that looked like tiny snowflakes. One bite. Silence. Then: “Okay, what is this sorcery?” The oil melted into this silky coat, the salt popped like fireworks, and the sweetness suddenly had depth. I haven’t looked at a dessert menu the same way since.
That moment wasn’t just about flavor it was about surprise. The kind that makes you lean over the table and whisper, “Try this.” It’s why this combo is everywhere now: your cousin’s Instagram story, your coworker’s lunch break rant, even Dua Lipa shouting it into the void. But it’s not new. It’s not even trendy, really. It’s just good. And once you taste it, you get why people have been quietly obsessed for years. This guide isn’t here to sell you on a fad. It’s here to hand you the keys to something deliciously simple, a little rebellious, and honestly kind of life-affirming. Let’s dig in.
1. The Viral Sensation That Took Over Your Feed
Picture this: you’re doom-scrolling at 2 a.m., half-asleep, when a video stops you cold. A girl in a messy bun scoops vanilla ice cream, drizzles something that looks suspiciously like salad dressing, sprinkles salt, and takes a bite. Her eyes roll back. The caption: “Trust me.” That was Claudia Sulewski, and within days, my entire group chat was texting screenshots. Even Dua Lipa jumped in with “olive oil ice cream for the win” and suddenly my mom who still calls Wi-Fi “the internet box” was asking if I’d tried it. That’s the power of this moment: it’s not polished. It’s not a chef in a white coat. It’s just real delight, contagious as laughter.
Why the Internet Can’t Stop Talking About It
- Celebrity co-signs: Dua’s post sent a million people to their freezers.
- TikTok magic: Slow-mo drizzles and “first bite” reactions are pure catnip.
- Zero gatekeeping: Three ingredients, no skills required.
- FOMO fuel: Your feed is full of it hard to resist.
- Pure joy: People aren’t faking those moans. It’s that good.
Olive oil & muscat cake
Equipment
- 1 Springform or round cake tin (20-22cm) Butter and flour for prep
- 2 Large Mixing Bowls One for batter, one for egg whites
- 1 Electric stand mixer or hand whisk Essential for aerating eggs and egg whites
- 1 Sieve For sifting flour and icing sugar
- 1 Microplane or Fine Grater For zesting lemon and orange
Ingredients
Main
- butter for the tin
- 225 g plain flour sifted, plus extra for the tin
- 5 eggs plus 2 extra egg whites
- 225 g caster sugar
- 125 ml extra virgin olive oil
- 125 ml orange muscat or other syrupy dessert wine
- 1 lemon finely zested
- 1 orange finely zested
- icing sugar for dusting
- sliced peaches and whipped cream to serve (optional)
Instructions
- Preheat oven to 160°C (325°F/Gas Mark 3). Grease and flour a 20-22cm springform or round cake tin.
- Sift the plain flour into a bowl and set aside.
- In a large mixing bowl, whisk the 5 eggs and caster sugar together using an electric mixer until very pale, thick, and almost doubled in volume (this can take 5-7 minutes).
- Slowly drizzle in the extra virgin olive oil, orange muscat, lemon zest, and orange zest into the egg mixture, folding gently until just combined.
- Gradually fold in the sifted flour in two additions until just incorporated, being careful not to overmix.
- In a separate clean bowl, whisk the 2 extra egg whites to stiff peaks.
- Gently fold a third of the whisked egg whites into the cake batter to lighten it, then carefully fold in the remaining egg whites in two stages until no streaks remain, preserving as much air as possible.
- Pour the batter into the prepared cake tin and gently level the top.
- Bake for 45-55 minutes, or until a skewer inserted into the center comes out clean. The cake should be golden brown.
- Let the cake cool in the tin for 10-15 minutes before inverting onto a wire rack to cool completely. Dust with icing sugar before serving, optionally with sliced peaches and whipped cream.
Notes
2. A Delicious History Hidden in Plain Sight
Before it was a hashtag, this was just dinner in some Italian grandma’s kitchen. I imagine her in a sun-drenched courtyard, scooping gelato into tiny cups, drizzling oil from a tin she’s had since the war, sprinkling salt with fingers that have made a thousand meals. No cameras. No captions. Just pleasure. That’s gelato con olio e sale a tradition so quiet, so obvious to the people who grew up with it, that it never needed a name. Meanwhile, across the ocean, a chef named Bruce Hill was doing the same thing in 2005 at Restaurant Picco, pouring local olive oil over soft-serve like it was the most natural thing in the world.
Pioneers Who Brought Olive Oil Ice Cream to Life
- Bruce Hill, 2005: First to pair organic soft-serve with EVOO in California.
- Humphry Slocombe, 2008: Launched olive oil ice cream with citrus + jam.
- Salt & Straw: Turned Arbequina olive oil into a cult flavor.
- Italian gelaterias: Serving olio e sale for generations.
- Ancient Greece: Sweet olives + honey = the original fat-sweet combo.
3. The Science of Flavor and Texture Magic
Okay, let’s talk about what actually happens when that oil hits the scoop. It’s not just pretty it’s physics. The ice cream is freezing, maybe 10°F. The oil? Room temp, liquid, flowing. The second they touch, the oil chills fast, thickening into this glossy, almost buttery layer. It doesn’t freeze solid it coats. And as it warms in your mouth, it releases all these tiny flavor bombs: pepper, grass, lemon, even artichoke if the oil’s funky enough. Then the salt dissolves in little bursts, tricking your brain into tasting the sweetness more. It’s like the dessert version of a plot twist.
How Temperature and Fat Create the Perfect Bite
- Instant chill: Oil thickens below 40°F into a silky shell.
- Slow melt: Warms in your mouth, releasing flavor over time.
- Salt pops: Crystals dissolve one by one, like flavor fireworks.
- Fat loves fat: EVOO + dairy butterfat = next-level richness.
- Contrast = crave: Sweet + savory + cold + silky = addiction.
Extra Virgin Olive Oil Sundaes
Equipment
- 1 Ice cream scoop
- 1 Small Microwave Safe Bowl For melting chocolate
- 4 Dessert Bowls or Glasses For serving
- 1 Measuring Cup For chocolate chips
- 1 Small spoon For drizzling olive oil and salt
Ingredients
Main
- 1/3 cup dark chocolate chips
- 1 pint vanilla ice cream
Instructions
- Place dark chocolate chips into a small microwave-safe bowl.
- Microwave the chocolate chips in 15-second intervals, stirring after each, until smooth and melted. Be careful not to overheat.
- Using an ice cream scoop, place two scoops of vanilla ice cream into each of four dessert bowls or glasses.
- Generously drizzle the melted dark chocolate over the scoops of vanilla ice cream.
- Carefully drizzle 1-2 teaspoons of high-quality extra virgin olive oil over each sundae, ensuring an even coating.
- Finish each sundae with a light sprinkle of flaky sea salt.
- Serve immediately to enjoy the contrasting temperatures and complex flavors.
Notes
4. The Surprising Health Boost in Every Drizzle
Look, I’m not saying this is kale. But compared to the neon-blue syrup I poured as a kid? It’s a glow-up. A tablespoon of good EVOO gives you monounsaturated fats the kind that make your heart doctor nod approvingly. Then there’s the polyphenols, these tiny antioxidant warriors that fight inflammation like superheroes. Some oils (like Olivea’s Ultra High Phenolic) pack 20 times more than the grocery store stuff. The EU literally lets them put health claims on the bottle. So yeah, you’re still eating ice cream. But you’re also sneaking in something your body quietly thanks you for.
Why EVOO Makes Dessert a Smarter Indulgence
- Heart-happy fats: Lower bad cholesterol, raise good.
- Polyphenol power: 600–900+ mg/kg in premium oils.
- Fuller, longer: Healthy fat = less need for seconds.
- Slower sugar spike: May blunt the ice cream crash.
- Mediterranean vibes: Turns dessert into a longevity hack.
5. Mastering the Art of the Perfect Drizzle
There’s a rhythm to it. Scoop. Chill the bowl (trust me). Pick your oil bold and peppery or soft and fruity. Then the pour: slow, steady, like you’re writing your name in cursive. One to two teaspoons. No more. You want a sheen, not a swamp. Then the salt pinch it between your fingers, let it fall like snow. Serve now. The first bite is sacred: cold cream, warm oil, salt crackling. Miss that window, and it’s just melty soup.
Step-by-Step Secrets to Drizzling Like a Pro
- Freezer-fresh scoop: Firm ice cream = better coating.
- Chilled bowl: Buys you 5 extra minutes of perfection.
- Quality EVOO: Taste it first should make you go “huh!”
- 1–2 tsp max: Spiral motion, even coverage.
- Flaky salt finish: Maldon or fleur de sel, never table salt.
6. Endless Ways to Make It Your Own
Vanilla’s the training wheels. Once you’re steady, the world opens up. I keep three oils in my fridge like a sommelier: one punchy, one gentle, one weird (current fave: a smoky one from Portugal). Chocolate ice cream with the punchy oil? Like chili chocolate, but classier. Strawberry with the gentle one? Summer in a bowl. Lemon sorbet with the weird one? Plot twist. Add a drop of honey. A grate of orange zest. A single basil leaf. Crushed pistachios. Espresso poured over the top. Serve it with warm brownies and watch the oil melt into the cracks like it was meant to be there.
Creative Pairings to Spark Your Imagination
- Vanilla + punchy oil: The gateway drug.
- Chocolate + smoky oil: Dark, mysterious, addictive.
- Berry + gentle oil: Bright, juicy, balanced.
- Coffee + medium oil: Bitter + pepper = grown-up magic.
- Sorbet + any oil: Silk for the dairy-free.
7. Two Paths to Ice Cream Bliss: Quick Hack or Homemade Masterpiece
Some nights, you just need it now. That’s the viral hack: two minutes, three ingredients, one life-changing bite. I’ve done it in pajamas, hair in a knot, using the good vanilla I hide from my roommates. Scoop, drizzle, salt, inhale. Done. But when I have a lazy Sunday and an ice cream maker, I go full nerd. The custard smells like warm sugar and possibility. The oil goes in last, whisked in like a secret. The churn is meditation. The freeze is torture. The first scoop? Worth it.
Ingredients and Steps for the Viral 2-Minute Treat
- 2–3 scoops vanilla: The colder, the better.
- 1–2 tsp good EVOO: Taste it first.
- Pinch flaky salt: Maldon is my ride-or-die.
- Optional chill: Bowl in freezer 10 min.
- Go: Scoop, pour, salt, eat. No delays.
Homemade Olive Oil Ice Cream (1 Quart)
- 1½ cups cream (split), 1½ cups milk, ⅔ cup sugar
- 4 yolks, ½ tsp salt, ¼ cup EVOO
- Heat, temper, cook to 170°F, strain, chill, whisk in oil, churn, freeze.
- Serve with extra drizzle. Because why not.
8. Flavor Pairings That Will Blow Your Mind
I used to think vanilla was boring. Then I met a peppery Sicilian oil that made it taste like adventure. Now I treat ice cream like a blank canvas. Dark chocolate + grassy oil = midnight in Tuscany. Peach sorbet + buttery oil = Southern summer. Even caramel gets a glow-up with a smoky finish. The trick: match intensity. Bold ice cream, gentle oil. Delicate fruit, bold oil. Taste as you go. Adjust. Trust your tongue.
Pro-Level Pairings to Try Tonight
- Vanilla + peppery: Classic, but make it sing.
- Chocolate + grassy: Like fancy chili chocolate.
- Peach + buttery: Southern charm in a bowl.
- Coffee + smoky: Midnight fuel.
- Raspberry sorbet + floral: Unexpected poetry.
9. Creative Twists to Elevate Every Scoop
My fridge looks like a mad scientist’s lab: tiny jars of infused oils, weird salts, random citrus. One night I grated lime zest over mango sorbet and drizzled a citrusy oil my roommate walked in, took one bite, and said, “You’re not allowed to move out.” Another time, I crumbled amaretti cookies on top. The crunch + silk + salt? I heard angels. Warm pie + cold scoop + melting oil = dessert inception. Espresso pour-over = affogato’s cooler cousin.
5 Genius Add-Ons for Next-Level Indulgence
- Espresso shot: Bitter + sweet + rich = heaven.
- Lime zest: Bright pop on tropical flavors.
- Amaretti crumbs: Delicate crunch.
- Honey thread: Floral sweetness.
- Smoked salt: Tiny campfire vibe.
10. Your Top Questions, Answered (No Judgment)
Yes, I’ve eaten this for breakfast. No, I don’t regret it. No churner? Fold oil into whipped cream + condensed milk. Freeze. Still works.
FAQ: Everything You Were Afraid to Ask
- Regular olive oil? Hard pass. EVOO or bust.
- Does it freeze? Thickens, doesn’t harden. Perfect.
- Best flavors? Vanilla, chocolate, strawberry, lemon.
- Too much oil? 1–2 tsp. You’ll know.
- Actually healthy? Smarter than syrup. That’s enough.
11. Why This Isn’t Just a Trend It’s a Movement
This isn’t going away. Not because it’s “trendy,” but because it’s true. It’s the kind of food that makes you slow down, close your eyes, and go, “Oh.” It’s three ingredients that feel like a secret. It’s a bridge between generations, continents, kitchens. It’s dessert that doesn’t need permission. So grab your spoon. Pick your oil. Make it yours. Tag @myolivea with #OliveaIceCream not because you have to, but because you want to share the joy. This is bigger than a trend. It’s a love letter to flavor, to simplicity, to the moment when cold meets warm and sweet meets salt and you realize: yeah, this is what food is supposed to feel like.
The Olive Oil Ice Cream Manifesto
- One perfect scoop beats a pint of meh.
- Salt is non-negotiable. Fight me.
- Your kitchen, your rules. Experiment.
- Share the magic. Convert the skeptics.
- Savor it. This isn’t fast food. It’s slow love.
