Spruce Tip Ice Cream with Olive Oil

5 stars from 1 vote

This spruce tip recipe turns wild citrusy syrup and rich olive oil into a sweet, savory ice cream you didn’t know you needed!

Prep Time20

Cook Time0

Chilling Time2

Total Time2 20

Course: Dessert

Cuisine: American

Diet: Gluten Free

Servings: cups

Calories: 617kcal

In a medium bowl, whisk together cream, milk, sugar, and spruce tip syrup until the sugar is fully dissolved. Cover and refrigerate for 2 hours.
Whisk in olive oil and sea salt. There will still be some droplets of olive oil on the surface, and that's ok.
Turn the ice cream maker on. With the machine running, slowly pour the ice cream base into the ice cream maker.
Churn in the ice cream maker according to the appliance's instructions. Transfer to a freezer-safe container when the mixture resembles soft serve, usually after 15–20 minutes, depending on your machine. Press a layer of parchment paper on the top of the container to prevent freezer burn, then cover and freeze at least 2 hours or overnight until firm.
Scoop ice cream into bowls and add a light drizzle of olive oil and a sprinkle of flaked sea salt. Enjoy!

This recipe uses a simple egg-free ice cream base of heavy whipping cream, whole milk, and cane sugar. The spruce tip syrup replaces some of the sugar used in a typical ice cream base.
Homemade spruce tip syrup is an essential ingredient for this ice cream. It's a simple syrup base that's easy to make. You can also steep fresh spruce tips in the ice cream base overnight for extra flavor!
The olive oil you choose for this ice cream will drastically affect the flavor.Use the best quality olive oil you can find, ideally one with grassy, fruity notes rather than a strong peppery flavor. A delicate oil will complement the spruce tip flavor beautifully without overpowering it.

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