Ice Cream With Olive Oil and Dates

Published July 5, 2024

Prep Time: 5 minutes | Cook Time: 5 minutes | Total Time: 10 minutes

Overview

A deceptively simple yet remarkably indulgent dessert, this recipe marries the creamy richness of vanilla ice cream with the caramelized sweetness of toasted Medjool dates and the nutty depth of extra-virgin olive oil. A brief sauté of dates in warm olive oil enhances their natural sugars, while flaky sea salt cuts through the sweetness, creating a balanced, multi-dimensional treat. Ideal for quick weeknight desserts or impromptu gatherings.

Ingredients

• 2 teaspoons extra-virgin olive oil (preferably high-quality, cold-pressed for optimal flavor)

• 1 large Medjool date, pitted and torn into 3–4 small pieces (natural sweetness and chewy texture)

• 1–2 scoops (≈100–150 g) of very cold vanilla ice cream (use dense, freshly frozen vanilla for best texture)

• Pinch of flaky sea salt (e.g., Maldon or fleur de sel)

Detailed Preparation Steps

Step 1: Caramelize Dates in Olive Oil

In a small, non-stick skillet (stainless steel or cast iron recommended), heat the extra-virgin olive oil over medium-high heat until it shimmers (≈30 seconds). Add the torn Medjool date pieces and stir with a heat-resistant spatula. Sauté for 1–2 minutes, stirring occasionally, until the dates soften and the oil develops a subtle nutty aroma. The mixture should sizzle gently, with no smoking. Key: This short heating process caramelizes the dates’ sugars without overheating the oil, preserving its nutritional profile and flavor.

Step 2: Assemble and Serve

1. Scoop Ice Cream: Using a melon baller or ice cream scoop, portion 1–2 scoops of very cold vanilla ice cream into a chilled dessert bowl (pre-chill the bowl for 5 minutes if possible).

2. Top with Date-Olive Oil Mixture: With the skillet still warm, use the spatula to transfer the softened dates and infused olive oil onto the ice cream, spreading evenly.

3. Finish with Salt: Sprinkle a light pinch of flaky sea salt over the top to accentuate the sweet-savory contrast.

Expert Tips

• Olive Oil & Heat: For safety and flavor, heat EVOO only until the dates begin to soften (1–2 minutes). Prolonged heating (over 5 minutes) risks burning the oil, which imparts a bitter taste and reduces antioxidants.

• Ice Cream Texture: Use ice cream with at least 15–20% butterfat for creaminess. If unavailable, freeze plain vanilla custard for 4–6 hours instead.

• Date Substitutions: Medjool dates can be replaced with dried figs (adds floral notes) or prunes (adds earthy depth). Adjust heating time to 30 seconds for smaller dates.

Customer Feedback

• "Prunes > dates! The prune’s sticky, sweet center caramelizes perfectly, and the salted contrast with ice cream is life-changing. I’ll never go back."

• "Tillamook vanilla ice cream + this method = my post-Hurricane Helene comfort ritual. Even better with fresh berries on top!"

• "Served after paella for Mom’s birthday—she called it ‘restaurant-quality in 5 minutes.’ 10/10, will make again!"

• "Worried about phenols? 1–2 minutes of medium heat is safe—no toxins here! The dessert is so good, I’m eating seconds."

Enjoy this effortless, luxurious treat—perfect for any sweet tooth craving a moment of indulgence!