Extra Virgin Olive Oil Sundaes
This elegant sundae elevates classic vanilla ice cream and dark chocolate with a sophisticated drizzle of high-quality extra virgin olive oil. The unexpected combination of sweet, bitter, and fruity notes, highlighted by a pinch of flaky sea salt, creates a unique and surprisingly delicious dessert experience.
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
The success of this simple sundae hinges entirely on the quality of your extra virgin olive oil. Opt for a robust, fruity, or peppery EVOO to cut through the sweetness of the ice cream and chocolate. A sprinkle of flaky sea salt (like Maldon) is essential to enhance the flavors and provide a delightful textural contrast. When melting chocolate, do so gently to ensure a smooth, glossy consistency that sets beautifully. Consider gently warming your EVOO for an even more aromatic experience, but ensure it's not hot enough to melt the ice cream instantly. This dish celebrates the surprising harmony of sweet, bitter, and savory elements.