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Olive oil ice cream from the Michelin-starred Cornerstone team

Olive oil ice cream from the Michelin-starred Cornerstone team

Though the pairing ice cream with extra virgin olive oil might sound strange at first—it is the BEST THING EVER. The olive oil makes the ice cream somehow even more creamy, smooth, and decadent.

We've been singing the praises of this combo for a while now, and testing in loads of ways. Typically this has been some store-bought vanilla ice cream with some sea salt flakes over the top. We've also tried it with a range of Hackney Gelato, and even gone vegan. Like magic, the texture of the olive oil takes your standad vegan ice cream to new lush heights.

But then the absolute dream-team that is Head Chef James Toth and the insanely-talented Pastry Chef Laura Petersen from Hackney's Michelin-starred Cornerstone gifted us with this very special recipe.

Here they detail how to make olive oil ice cream from scratch using our single estate EVOO from Crete just like they do at Cornerstone.

And while it might require a little bit more effort than picking up a tub of ice cream at a local grocer, this tastes worlds better and should become a staple of your next dinner party—regardless of the season!

Here's the method:

Serves 8-10

In a pan, bring the milk to a simmer with the glucose.
Whisk the yolks with the sugar together in a bowl.
Once the milk has simmered, pour it onto the egg yolk mix and whisk until combined.
Pour the custard back into a clean pan and cook until it coats the back of a spoon. (Exactly 82 degrees celsius if you have a probe.)
Take off the heat.
In a slow and steady stream pour in the olive oil while whisking the mix and add the salt.
Strain through a sieve to make the mix super smooth.
Churn in an ice cream machine for the best results. Alternatively, freeze in a container stirring every hour.
Enjoy with an extra drizzle of extra virgin olive oil and a sprinkle of salt.

Ways to make it your own:

Playing around with the flavour combinations such as basil or mint.
Crushing in some fresh citrus or serving it in citrus "shells".

Are you making this? Share with your fellow citizens. Tag us in your photos on Instagram at @CitizensofSoil.

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FAQs about olive oil brands and quality

They certainly can be! But it’s always important to consider why they’re expensive. If the higher price reflects early harvest olives, small-batch production, regenerative farming, and fair wages for farmers, then yes – you're likely getting a high-quality product that’s better for your health, the environment, and the industry. But sometimes, the price tag just reflects good branding and fancy packaging. Always look for real indicators of quality like harvest date, origin transparency, proper packaging, and clear production practices to know if it’s truly worth the splurge.
The best way to tell if you have a bottle of real extra virgin olive oil—and not just labeled that way—is to look for transparency and pay close attention to the details. Quality EVOO will list a harvest date (not just an expiration date), come in a dark glass or tin container, and specify the origin. Avoid vague blends and flashy marketing claims without substance. And most importantly, taste it: legitimate extra virgin olive oil should be fruity, bitter and peppery—not flat or greasy. Your palate is often the best judge
One of the biggest culprits is the term ‘first cold pressed’, which might sound impressive but doesn't define the modern extra virgin olive oil making process or the product's quality. Also look for the harvest date. If you only see an expiration or “best before”, it's more likely the olive oil quality isn't as good. Also pay attention to vague origins like ‘EU blend’. While this might sound romantic, it's a strong indicator that olive oil quality is not top notch. Long story short: true quality comes from transparency, not trendy marketing, so always look beyond branding.