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The Most Perfect Vanilla Ice Cream with Olive Oil Recipe

This simple recipe takes one of our favorite supermarket desserts and rockets its flavor profile.
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Sponsored by Unilever

For years, Eat This, Not That! has been touting Breyers® Natural Vanilla as one of the best options in the freezer section.

This simple recipe takes one of our favorite supermarket desserts—made with only real ingredients— and rockets its flavor profile to a whole new level.

Studies show that a variety of taste sensations (salty, sweet, spicy) better satisfy the appetite than a single dominant flavor. (That's why the mix-ins at your favorite ice cream parlor are so addictive.) Problem is, the more you throw in the mix, the more sugar you usually wind up with. This recipe—inspired by a top Italian chef—taps into that principle, contrasting the smooth sweetness of the Breyers® with the flaky crunch of sea salt and the rich, spicy notes of extra-virgin olive oil. The combination is strangely addictive—and a small bowl will squash your sweet tooth for less than 300 calories.

You'll need:

Makes 4 servings. 240 calories/serving

4 large scoops Breyers® Natural Vanilla ice cream

2 Tbsp extra-virgin olive oil

Flaky sea salt

Cashews (optional)

How to make it:

Divide the ice cream among 4 cold bowls. Drizzle with the olive oil and a generous pinch of salt.

Scatter a handful of cashews (if using) over the top.

(The FDA states that no significant difference has been shown between dairy derived from rBST-treated and non-rBST-treated cows.)

Courtesy of Breyers

For more amazing dessert ideas featuring Breyers®, click here.

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Inspired by The New York Times best-selling book series, Eat This, Not That! is a brand that's comprised of an award-winning team of journalists and board-certified experts, doctors, nutritionists, chefs, personal trainers, and dietitians who work together to bring you accurate, timely, informative, and actionable content on food, nutrition, dieting, weight loss, health, wellness, and more. Read more about Eat This