Olive oil in ice cream might sound unexpected at first, but it creates one of the creamiest vegan ice creams I’ve ever made. Once blended with vanilla and a creamy coconut-cashew base, the olive oil becomes mellow, rich, and lightly buttery rather than savoury. The flavour softens beautifully as it freezes, creating a smooth gelato-style dessert that feels far more luxurious than such a simple recipe should.

Not all olive oils work the same in desserts though. A strong peppery olive oil can overpower the flavour, so I recommend choosing a full-bodied fruity extra virgin olive oil instead, like Bertolli. Cold-pressed extra virgin olive oils tend to have a smoother, fresher flavour profile that works especially well in sweet recipes like this to give richness and depth without bitterness.

One of the things I love most about this recipe is that it’s naturally lower in sugar while still tasting incredibly indulgent. The combination of cashews, coconut cream, and olive oil creates a dessert rich in healthy fats, making it creamy, satisfying, and great for kids too. Instead of relying on lots of sugar for texture, the richness comes from nourishing fats that help create that silky finish.

The higher fat content from the olive oil also helps the ice cream freeze differently from many homemade vegan ice creams. It sets firmer while still staying surprisingly scoopable after resting for a few minutes on the bench. The olive oil essentially acts as part of the creamy structure of the ice cream, helping reduce iciness while giving it a softer texture once scooped.

This recipe is designed as a simple no-churn ice cream, but you can absolutely make it in an ice cream maker or Ninja Creami if you want an even creamier result. Churning adds more air and creates an even smoother texture, but honestly, it’s delicious either way.

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No Churn Vegan Olive Oil Ice Cream

Prep Time 5

Freezing time 6

Total Time 6 5

Servings 10

Suitable For 12m+

Makes 1 Litre

Metric - US Customary Units

Ingredients

For the Ice Cream

150 g raw cashews (soaked in hot water for 10 minutes to soften, or 4 hours if your blender isn't strong)
400 ml coconut cream (full-fat can)
80 ml soy milk (unsweetened )
80 ml maple syrup
80 ml olive oil (extra virgin, we use Bertolli for a fruity flavour profile)
2 tsp vanilla bean paste (optional for a vanilla hint)
Pinch sea salt (optional)

For the Olive Caramel Drizzle

60 ml maple syrup
60 ml olive oil (extra virgin, we use Bertolli for a fruity flavour profile)

Instructions

For the Ice Cream

Add all of the ice cream ingredients to a high powered blender and blend until completely smooth and creamy.
Pour into a loaf tin or freezer-safe container or glass dish.
Alternative: For an even creamier texture, churn the mixture in an ice cream maker according to the manufacturer’s instructions, or freeze and process in a Ninja Creami after fully frozen.
Cover, then freeze for 5–6 hours or overnight.
Allow the ice cream to sit at room temperature for 10–15 minutes before scooping.

For the Caramel Drizzle

For the Caramel Drizzle: Add the maple syrup and olive oil to a bowl or jar.
Whisk vigorously until thickened and emulsified.
For a thicker caramel, refrigerate before serving. Using cold maple syrup also helps create a thicker drizzle.
Spoon over the ice cream before serving.