Ice Cream With Olive Oil and Dates
Published July 5, 2024
- Total Time
- 10 minutes
- Prep Time
- 5 minutes
- Cook Time
- 5 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 2teaspoons extra-virgin olive oil (the more flavorful the better)
- 1Medjool date, pitted and torn into 3 or 4 pieces
- 1 to 2scoops very cold vanilla ice cream
- Flaky sea salt
Nutritional analysis per serving (1 servings)
198 calories; 12 grams fat; 3 grams saturated fat; 0 grams trans fat; 7 grams monounsaturated fat; 1 gram polyunsaturated fat; 24 grams carbohydrates; 2 grams dietary fiber; 21 grams sugars; 1 gram protein; 135 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
In a small skillet, heat the oil and date over medium. Once sizzling, 1 to 2 minutes, turn off the heat.
- Step 2
Scoop the ice cream into a bowl, then scrape the dates and all of the oil on top. Sprinkle with a pinch of flaky sea salt. Eat as soon as possible.
Private Notes
Comments
Look, don't judge, but I had prunes instead of dates and I tried it and I'm here to report that the slick, sweet, gummy center of the prune toasts beautifully in olive oil and tastes amazing against the salt and sweet ice cream. Tried it with dates and...the prune is way better.
The fact that store-bought ice cream made The New York Times Cooking page, inspires me to write this note. It takes my mind away from the apocalypse my neighbors and I who reside in the Southern Appalachian Mountains are experiencing in the aftermath of Hurricane Helene’s destruction a week ago. I have thought for months now that Tillamook ice cream, produced by a diary coop in Oregon and sold in Asheville, NC by several grocers has to be the best I have ever eaten.
This dessert is my new obsession. It is so easy, and tastes better than 99% of the desserts you would order in a restaurant. I am going to make it again right now!
Wow. Amazing! Added a spoonful of Santa Fe creamy PB and it was 👌🏼
If you have a “special occasion” olive oil or one that you like a lot, imo this is probably one of the best showcases for it. After many iterations, I now use as little olive oil as possible to fry the dates, then drizzle olive oil straight from the bottle onto the ice cream to preserve more of the flavor.
As expected, this is pretty heavenly. The chewy dates are delicious, their edges get a little crispy and candied from the cold temp of the ice cream, and the salt accentuates the sweetness of the ingredients. Next time though, I might try it on a different flavor ice cream, or frozen yogurt. Maybe it was my particular vanilla ice cream, but it was bordering on too sweet after several bites. Something like a milder sweet cream ice cream might be more balanced, or strawberry as suggested—or I might try making creme fraiche flavored ice cream! I think a tangy or sour flavor would add even more complexity and balance everything out.