Olive Oil Ice Cream

Every month we sit around at The Moment HQ and brainstorm how we want to talk about our upcoming superfood. We’ve covered honey, eggs, coconuts, and now, olive oil. As we broke out our pens and papers (we still like to keep it old school), Kendall immediately said we have to do Olive Oil Ice Cream.

Luckily, we had just picked up an ice cream maker. We hadn’t used it yet, but how hard could it be? More importantly, we needed to settle on a recipe. Our criteria: it needs to be healthy and dairy free for it to be a beauty food, but also needs to taste so delicious you could serve it at a dinner party and nobody would know that it wasn’t actual ‘cream.’ After a few recipe tests, we made a batch that was so delicious, our knees buckled. We were speechless. It was divine, especially when drizzled with olive oil and topped with sea salt.

This recipe is overloaded with beauty benefitting ingredients. High Vitamin C levels in the coconut milk help maintain elasticity in the skin, the cashews make your hair smoother and fill your body with antioxidants, and don’t even get us started on olive oil. It’s been used for anti aging purposes for centuries and is packed with hydrating squalene. You can read more about how incredible olive oil is in our ingredient article.

This Olive Oil Ice Cream has a few variants, like a lot of our recipes, so you can reduce the sugar and make it vegan if you so choose. The recipe below is outstanding. Substituting the sugar for coconut sugar definitely makes it less sweet, but still very good. If you want to make it vegan, just swap out the honey for maple syrup. If you make a batch for a dinner party, we would recommend serving with some of our easy, healthy cookies, or if you’re having a bowl before bed solo, maybe pair it with a soothing Tocos elixir. Either way, you’re going to love this dessert.

Olive Oil Ice Cream

  • 1 ½ cups Raw Cashews, soaked for 4-6 hours (or overnight), then drained
  • 1 cup Coconut Milk, Almond Milk or Rice Milk
  • ½ Olive Oil
  • ¼ cup Honey (or maple syrup or agave if you want to go vegan)
  • ¼ cup Cane Sugar (or Coconut Sugar if you want to go a bit healthier)
  • 1 tsp Vanilla Extract


Set your churning bowl in the freezer the night before to chill. (Don’t forget to do this!!)

Soak your cashews the night before as well, or for at least 4-6 hour before blending. Drain cashews and measure out other ingredients. Add all ingredients to a blender and blend until creamy. Taste and adjust sweetness/flavors as needed. (note: It will be hard not to eat the batter right then and there.) Add mixture to your chilled ice cream maker bowl and churn according to manufacturer’s instructions until thoroughly chilled, about 20 minutes. It should resemble thick soft serve. Transfer to a freezer-safe container, cover, and freeze until hard – at least 6 hours, preferably overnight. Will keep in the freezer for up to a week.

Video by Julie Florio



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