Rich, creamy, delicately flavored ice cream sandwiched between chewy, chocolate-y cookies might just be the best thing that ever happened to dessert.
In my not-so-humble opinion, home-made ice cream is the ultimate summer indulgence. There is something special about ultra creamy, perfectly soft ice cream, and the addition of olive oil really takes it over the top.
Olive oil gelato sounds like a weird combination (which is exactly why I wanted to try it), but it was actually phenomenal. The olive oil adds a light, almost citrus-y flavor…very fresh and summery.
The cookies have an almost meringue-like texture. They are incredibly light and chewy, and were perfect for ice cream sandwiches.
I started with this recipe for inspiration. I made the cookies as the recipe stipulated, but reduced the sugar to 1/2 cup and added a combination of semi-sweet and milk chocolate chips (1.5 cups). I made tablespoon-sized cookies, and the recipe yielded 26 cookies.
For the gelato, I modified my go-to ice cream recipe (below).
The Food52 recipe makes 6 ice cream sandwiches, but this recipe should make at least 12, depending on how much ice cream you use in each sandwich.
To assemble, top a cookie with a generous scoop of ice cream and then top with another cookie. Enjoy right away!
Olive Oil Cacao Nib Gelato
6 egg yolks
3 cups half and half
1 teaspoon vanilla extract
3/4 cups sugar
1/4 cup olive oil
1/4 cup raw cacao nibs
1. In a large bowl, whisk together egg yolks and sugar.
2. In a saucepan over medium heat, heat the half and half until hot to the touch. Slowly pour into the egg yolk mixture, stirring all the while.
2. Pour the entire mixture back into the saucepan and stir over medium-low heat until very thick, 5 to 10 minutes. Make sure not to let the mixture boil.
3. Pour the mixture through a fine strainer into a clean bowl. Stir in the vanilla extract. Cover and cool completely in the refrigerator, preferably over night.
4. Pour the ice cream base into an ice cream maker and freeze according to machine’s instructions, adding the olive oil half way through freezing. Add the cacao nibs 2 minutes before freezing is complete.
5. Enjoy right away for the best texture, or store in the freezer and remove 20 minutes prior to serving.