Dessert
Salted Dark Chocolate Olive Oil Ice Cream
This rich and decadent salted chocolate ice cream featuring GRAZA “Drizzle” olive oil is the perfect late night sweet treat.
Compatible with
Allergies
Tip: Allergy Advice
This dish contains the following allergens: Milk/Dairy
Cooking mode
Step-by-step instruction without your screen going to sleep
- 1 tablespoon cream cheese, softened
- 3 tablespoons cocoa powder
- 1/4 teaspoon kosher salt, plus additional for serving
- 1/3 cup granulated sugar
- 1 teaspoon vanilla extract
- 3/4 cup heavy cream
- 1 cup whole milk
Mix-in
- 3 tablespoons GRAZA “Drizzle” extra virgin olive oil, plus additional for serving
Utensils
- Large Bowl
- Whisk
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Step 1
In a large microwave-safe bowl, add the cream cheese and microwave for 10 seconds. Add the cocoa powder, salt, sugar, vanilla extract, and half of the heavy cream and with a whisk or rubber spatula, combine until smooth.
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Step 2
Slowly mix in the remaining heavy cream and milk until fully combined and sugar is dissolved.
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Step 3
Pour base into an empty CREAMi™ pint. Place storage lid on pint and freeze for 24 hours.
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Step 4
Remove pint from freezer and remove lid from pint. Place pint in outer bowl, install Creamerizer™ Paddle onto outer bowl lid, and lock the lid assembly on the outer bowl. Place bowl assembly on motor base and twist the handle right to raise the platform and lock in place.
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Step 5
Select ICE CREAM.
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Step 6
With a spoon, create a 1 ½-inch wide hole that reaches the bottom of the pint. During this process, it is okay for your treat to press above the MAX FILL line. Add the 3 tablespoons of olive oil to the hole and process again using the MIX-IN program.
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Step 7
When processing is complete, serve ice cream immediately with an additional drizzle of olive oil and top with flake salt.