This lemon rosemary ice cream is fragrant, creamy, and irresistibly delicious. Made with extra virgin olive oil, fresh rosemary, lemon, and honey, it has the richness of gelato with a lighter finish and less saturated fat than premium ice cream. I also share serving ideas and optional sauces to make it feel extra special for summer entertaining.
Olive Oil Ice Cream with Rosemary
You may be surprised by how luxurious this olive oil ice cream tastes. It falls somewhere between classic ice cream and Sicilian-style gelato, with a silky texture and deeply aromatic flavor.
The rosemary gives the ice cream subtle floral and herbal notes that almost resemble lavender, but in a more approachable and familiar way. Lemon brightens everything and keeps the flavor refreshing rather than heavy. Together, the combination feels distinctly Mediterranean and very Sicilian-inspired.
This recipe also uses cornstarch instead of eggs to thicken the base, a technique commonly used in Sicilian gelato. The result is a smooth, creamy texture that lets the olive oil flavor shine through.
Extra virgin olive oil acts as the predominant fat base in the recipe, which gives the ice cream a velvety mouthfeel while lowering the saturated fat compared to premium custard-style ice cream. A mild, fruity olive oil works best here.
The olive oil must be blended into the custard carefully for proper emulsification and texture. Once incorporated, it creates an ice cream that feels rich and indulgent while still tasting light and clean on the palate.
Why You'll Love This Recipe
- Creamy and rich without using a lot of heavy cream. Lower in saturated fat than many traditional ice cream recipes.
- Fragrant and sophisticated, yet approachable. Perfect with nuts, chocolate sauce, or a drizzle of olive oil.
- Honey-sweetened with bright lemon flavor
- Naturally egg-free
Key Ingredient Notes
- Cornstarch: It thickens and stabilizes the ice cream base while helping create a creamy texture. If skipping the milk powder, use the full 3 tablespoons cornstarch for better body and emulsification.
- Heavy Cream: This recipe uses less heavy cream than most traditional ice creams because much of the richness comes from olive oil.
- Extra Virgin Olive Oil: Use a mild or fruity extra virgin olive oil so the flavor complements the lemon and rosemary rather than overpowering them. ( I got the Terra Delyssa olive oil from Costco).
- Olive oil contributes richness, flavor, and a silky consistency. Because it does not contain milk proteins or lactose like cream, it needs to be emulsified into the custard while the base is still warm and fluid.
- For the best flavor and texture, cool the custard to about 110 to 120°F before blending in the olive oil. This helps preserve the olive oil's delicate aroma compounds while allowing proper emulsification.
- Whole Milk: The higher fat content of whole milk provides a rich and creamy texture for the ice cream base.
- Milk Powder: Highly recommended for a smoother and creamier texture. Milk powder improves body, boosts milk solids, and helps reduce ice crystal formation.
- Lemon Juice: Add the lemon juice after the mixture has cooled slightly and after the olive oil has been blended in. Adding acid to very hot dairy can sometimes cause curdling.
- Rosemary and Lemon: Use enough rosemary and lemon zest for a full-bodied flavor. The mixture should taste slightly stronger before churning since frozen desserts mute flavors.
- Honey: This is important not only for sweetness but also for texture. It helps keep the ice cream softer and more scoopable. Use a mild-flavored honey so it does not overpower the rosemary and lemon.
Step-by-Step Overview
A quick visual guide - the full printable recipe is below.
- Infuse the milk with lemon zest and rosemary; strain.
- Whisk together the cornstarch slurry until smooth.
- Heat the infused milk with honey and salt, then whisk in the slurry and cook until thickened.
- Stir in the cream and cool slightly.
- Blend in the olive oil until smooth and glossy, then add the lemon juice.
- Cover and chill the base thoroughly, preferably overnight.
- Churn in an ice cream maker until creamy and thick.
- Freeze until scoopable, then serve and garnish as desired.
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Rosemary Ice Cream with Olive Oil
Ingredients
- 2¼ cups whole milk
- 1½ tablespoons lemon zest or 1½ teaspoons lemon extract
- 3 sprigs fresh rosemary avoid overly woody stems
- ¼ cup milk powder optional but recommended
- ⅓ cup honey adjust to taste; add 2 tablespoons more if not serving with optional sauces
- 2 pinches salt
- 2½ tablespoons cornstarch 3 tablespoons if not using milk powder
- ⅔ cup heavy cream chilled
- ⅓ cup extra virgin olive oil choose a mild, fruity oil
- 1 tablespoon fresh lemon juice
Instructions
- Infuse the Milk: In a saucepan, combine the milk, lemon zest (or skip if using extract later), and rosemary sprigs. Stir in milk powder (if using). Warm over medium heat until steaming but not boiling, about 3 minutes. Reduce heat to low, cover, and gently simmer for 4 minutes. Remove from heat and strain out the zest and rosemary.
- Make the Custard Base: Return 1½ cups of the infused milk to the saucepan and heat over medium heat. Whisk in the honey and salt. In a separate bowl or measuring cup, whisk the remaining ¾ cup milk with the cornstarch until completely smooth with no lumps.
- Once the milk mixture is hot, slowly whisk in the cornstarch slurry, stirring constantly. Cook over medium heat, stirring continuously, until thickened and gently bubbling, about 180 to 190°F (82 to 88°C). Continue cooking for 1 to 2 minutes to fully cook out the starch flavor. Remove from heat.
- Add the Cream and Olive Oil: Stir in the chilled heavy cream. Let the mixture cool slightly to about 110 to 120°F (43 to 49°C). Add olive oil and using an immersion blender, blend it in until the base looks smooth and glossy. Add the lemon juice, extra honey (if using) and blend again using quick, short pulses on low speed. (If using lemon extract instead of zest, add it now.)
- Chill and Churn: Cover and chill the base thoroughly, preferably overnight. Churn in your ice cream maker according to the manufacturer's instructions. Enjoy immediately for a soft-serve texture, or freeze until firm.
Notes
- Optional Sauces: Drizzle with dark chocolate sauce, rosemary honey, olive oil caramel sauce or extra olive oil. Top with toasted nuts and flaky sea salt.
- Storage: Store the ice cream in an airtight container in the freezer for up to 2 to 3 months. Press a piece of parchment paper directly onto the surface to help prevent ice crystals. For a softer scoop, place the container in the freezer door where temperatures tend to fluctuate slightly less harshly than the back of the freezer.
- Recommended Equipment
- Ice Cream Maker: I use the Cuisinart ICE-100 with a built-in compressor, so there's no need to pre-freeze the bowl.
- Ice Cream Containers: I like double-walled Tovolo ice cream tubs, which help keep the ice cream softer and reduce ice crystal formation.
Nutrition
How to Serve
Let the ice cream soften slightly at room temperature or in the refrigerator before serving for the best texture.
- Topping Ideas
- Toasted almonds, pistachios, or pine nuts
- A drizzle of extra virgin olive oil
- Dark chocolate sauce or caramel sauce
- Flaky sea salt
- Candied lemon peel
- Optional Sauces
- Rosemary Honey Syrup: Simmer honey with rosemary and lemon zest until fragrant.
- Olive Oil Caramel Sauce: Whisk olive oil into rosemary honey syrup for a silky Mediterranean-inspired sauce.
- Chocolate Fudge Sauce: Melt dark chocolate and whisk in a little cream plus rosemary syrup to taste.
Top Tips
- Heat the milk properly before adding the cornstarch slurry so the custard thickens evenly and smoothly.
- Blend the olive oil in using short, quick pulses with an immersion blender. Over-blending can thin the custard and weaken the emulsion.
- Chilling the base overnight improves texture, flavor, and churn consistency.
- A thermometer is helpful for checking the custard temperature before adding the olive oil, although stirring in the cold cream usually cools the mixture sufficiently.
- To minimize film formation while cooling, cover the pot with a lid lined underneath with a double layer of paper towel to absorb condensation.
More Ice Cream or Gelato Recipes
Variations
Rosemary olive oil ice cream is vegetarian, gluten free, egg free, low in sodium and soy free. Here are a few variations you can explore.
- Dairy-Free Version: Substitute full-fat plant-based milk and cream alternatives. Keep in mind that coconut or oat products may slightly alter the flavor.
- Maple Sweetened: Try maple syrup with rosemary and olive oil for a deeper flavor profile.
- Lower Sugar Option: Allulose can work well in homemade ice cream because it helps maintain softness and scoopability.
Nutrition Insight
Compared to many traditional ice cream recipes, this lemon rosemary ice cream contains less saturated fat because extra virgin olive oil replaces a significant amount of the heavy cream. Olive oil also provides heart-healthy monounsaturated fats, while honey helps keep the texture soft and smooth without excessive sweetness. However, like all sweet and rich treats, be sure to enjoy it in moderation.
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