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Chilean Extra Virgin Olive Oil Ice Cream - How-To Recipe Video!

Enjoy olive oil at its sweetest!


  • 1 1/3 cups whole milk
  • 1/2 cup sugar
  • Pinch of salt
  • 1- 1/2 cups heavy cream
  • 6 large egg yolks
  • 2/3 cup fruity Chilean Extra Virgin Olive Oil


  • Warm the milk, sugar, and salt in a medium saucepan.
  • In a separate medium bowl, whisk together the egg yolks. Slowly pour the warm mixture into the egg yolks, whisking constantly, then scrape the warmed egg yolks into the saucepan.
  • Stir the mixture constantly over medium heat with a heatproof spatula, scraping the bottom as you stir, until the mixture thickens and coats the spatula. Turn off the heat when the custard just slightly thickens.
  • Pour the cream into a large bowl and set a mesh strainer on top.
  • Pour the custard through the strainer and stir it into the cream.
  • Whisk the Chilean Extra Virgin Olive Oil into the custard and cream mixture until it’s well blended, then stir until cool over an ice bath.
  • Chill the mixture thoroughly in the refrigerator, then freeze it in your ice cream maker according to the manufacturer’s instructions.
  • Click here for more truly delicious desserts:
  • Yogurt and Olive Oil Mousse with Berry Compote
  • Double Fudge Chilean Olive Oil Brownies


The National Association of Manufacturers of Olives and Olive Oil (ChileOliva) is the Chilean organization that brings together more than 70% of SME companies directly involved in the production of extra virgin olive oil, supplying and manufacturing raw materials, bottling and reselling of this product. In terms of production, ChileOliva partners manage more than 60% of the country's land planted with olive trees for olive oil production and more than 90% of exports to foreign markets.

CONTACT US T. 56 (2) 2891 9932 F. 56 (2) 2891 9936