If you’ve never had bastani sonnati, golden-hued Persian ice cream, you’re in for a treat! Imagine the most luxurious frozen custard scented with delicate rose water and cardamom, stained golden with aromatic saffron, and studded with pistachios and dried rose buds. Once I tried this gorgeous dessert at Delbar and Rumi’s Kitchen, two of my favorite Persian restaurants, I knew I had to make it at home.

Saffron and rose ice cream may sound fancy, but my no-churn version is pretty simple. I make a custard, fold it into whipped cream, and freeze it. You don’t even need an ice cream maker!

It’s perfect for summer gatherings as a cool and unexpected dessert served in a beautiful fluted goblet. I find the flavors to be delicate and well-balanced, but you could also take it to the next level and add a drizzle of honey on top. It’s as beautiful to look at as it is delicious to eat! 

What’s in Persian Ice Cream?

This stunning frozen dessert requires simple but high-impact ingredients to yield its signature golden color and distinctive flavor.

• Egg yolks, cooked with sugar and milk, thicken the rich custard base of the ice cream, giving it the silkiest texture, even without churning. 
• Sugar adds sweetness and reduces the likelihood of ice crystals forming, resulting in a soft, scoopable texture. You can use raw or white sugar. Using raw sugar will add a whisper of caramel-like flavor. 
• Whole milk acts as the liquid base. Because the color and aroma compounds of saffron are water-soluble, the milk carries its flavor throughout the custard. 
• Saffron gives the ice cream its golden hue and signature earthy, floral aroma.
  • READ MORE: See our full guide to buying, preparing, and storing saffron here.
  • TRY IT: Saffron grown high in Morocco’s Atlas Mountains
• Kosher salt: Just a tiny pinch of salt enhances all the other flavors in the ice cream. 
• Rose water: Adds a delicate floral flavor that’s traditional in Persian desserts, including Persian Love Cake and Faloodeh, Persian granita. More on this lovely ingredient below. 
• Vanilla extract acts as a background player. Just a splash adds depth and warmth.
• Ground cardamom brings a subtly spicy, citrusy note that complements the floral flavor of the rose water and the earthy saffron.
• Heavy cream: Whipped cream folded into the cooled custard helps the mixture stay soft once frozen. Incorporating air helps give the finished ice cream a fluffy texture.  
• Pistachios: Lightly crushed pistachios add dynamic texture and nutty flavor contrast.
• Dried roses (optional) add beauty and texture. Look for them amidst the loose-leaf herbal teas! 
• Honey: An optional final drizzle of honey over top of the scooped ice cream adds a little extra sweetness. Any honey will do, but I like to use a wildflower honey for this recipe to complement the rose water. 

Ingredient Spotlight

A great quality rose water is key for making Persian ice cream. For the best flavor, use 100 percent natural distilled rose water, which is clear and has a delicately fragrant aroma. Avoid rose water that is pink or artificially flavored, which can overwhelm and ruin the flavor of the ice cream. Rose water should be the only ingredient listed, with no additives, sugar or alcohol.

• READ MORE: What is Rose Water and How Do You Use It?
• TRY IT: Rose Water distilled from rose petals in Lebanon

How to Make Persian Ice Cream 

This no-churn saffron ice cream takes a little patience, but the steps are simple and the result is rewarding. Here’s how to make it. 

Make and Chill the Custard

• Combine the egg yolks and sugar. Fill a large bowl about one-third with ice water. In a medium bowl, add 6 large egg yolks and 1/2 cup of raw cane sugar or granulated sugar. Whisk until the mixture is pale, 3 to 4 minutes.
• Flavor the milk. In a medium saucepan, combine 2 cups whole milk, 1/2 teaspoon saffron threads, a tiny pinch of salt (about 1/8 teaspoon), and the remaining 1/4 cup sugar. Set the saucepan over medium-low heat and bring the mixture to a simmer, whisking continuously until the sugar has dissolved. Remove from the heat.
• Make the custard. In a slow, thin, and steady stream, add the milk mixture to the egg yolk mixture, whisking constantly. Once everything is combined, return the mixture to the saucepan. Cook over low heat, stirring, until the mixture has thickened to the consistency of syrup (it should lightly coat the back of the wooden spoon). This could take up to 15 minutes. Watch carefully and don’t let it boil!
• Cool and flavor the custard. Pour the custard back into the medium bowl and set the bowl inside the large bowl of ice water (make sure the ice water doesn’t get into your custard). Stir the custard until it has cooled, then stir in 1 to 2 tablespoons rose water, 1/2 teaspoon vanilla extract, and 1/4 teaspoon ground cardamom. Remove the custard bowl from the ice bath and place in the freezer for 20 to 30 minutes to cool quickly, or cover and refrigerate for 1 hour or overnight.

Combine and Freeze

• Beat the cream. Pour 1 cup well-chilled heavy cream into a large bowl (if using a hand mixer) or into the bowl of a stand mixer fitted with the whisk attachment. Beat on medium until silky, stiff peaks form. Take care not to over-whip the cream.
• Combine the ice cream. Use a rubber spatula to fold the cooled custard carefully and slowly into the whipped cream. Once combined, fold in 1/4 cup of crushed pistachios.
• Freeze the ice cream. Pour the ice cream into a 9-by-5-inch loaf pan and smooth the top with your spatula. Sprinkle the remaining 1/4 cup pistachios and a small handful of dried rose buds and petals (if using) on top. Cover the surface flush with plastic wrap or parchment paper and freeze until the mixture is firm, about 6 hours.
• Serve. Remove the ice cream from the freezer and allow it to sit at room temperature for 5 to 10 minutes to soften enough to scoop. Serve scoops of the ice cream in bowls, and if you like it a bit sweeter, add a drizzle of warmed honey on top.

How to Make Shortcut Saffron and Rose Ice Cream

In a pinch, try my cheater’s version using store-bought vanilla ice cream. Start by crushing the saffron with a mortar and pestle. Then add the saffron to the rose water, allowing it to bloom. Mix the saffron-infused rose water, the cardamom, and pistachios into 2 quarts of softened vanilla ice cream. Transfer the mixture to the 9-by-5-inch loaf pan and freeze, covered with plastic wrap, for a couple of hours, until firm. 

Make it Your Own

You can use this no-churn saffron ice cream recipe as a base and adjust the mix-ins to your preference. Here are some other ways I’d like to experiment with it.

• Add more floral essence: Swap some or all of the rose water with orange blossom water for a slightly citrusy, fragrant twist that still stays true to Middle Eastern flavors.
• Infuse with vanilla bean: Use the seeds from one vanilla bean in place of extract for a deeper, more aromatic vanilla flavor.
• Swap the nuts: Replace pistachios with toasted slivered almonds or chopped walnuts for a different texture and earthy flavor.
• Fold in chewy mix-ins: Replace the pistachios and roses with small bits of Turkish delight, candied citrus peel, or even chunks of halva to change it up. 
• Churn it in an ice cream maker: Skip the step of whipping the cream, and instead incorporate the cream directly into the custard. Then churn the mixture in an ice cream maker according to the manufacturer’s instructions. Note that this recipe makes about 2 quarts of finished ice cream, so depending on the volume of your ice cream maker you may need to churn it in 2 batches. 

What to Serve with Persian Ice Cream (Bastani Sonnati)

This elegant Persian ice cream makes a beautiful finish to any summer meal, especially when paired with other Mediterranean and Middle Eastern flavors. Serve it after a grilled feast like our Joojeh Kabob (Persian Saffron and Yogurt Chicken Kabobs) or Shish Tawook. It’s also a lovely way to finish a meal of braised Persian-style lamb shanks and dill-fava bean rice. The delicate floral notes of the ice cream are a refreshing contrast to these savory flavors. 

For a special occasion or afternoon tea, pair bastani sonnati with Ma’amoul date cookies or a platter of Turkish delight, halva, fresh fruit, and strong brewed Arabic mint tea. The rose and saffron in the ice cream echo the aromatic notes in these classic treats, making for a lovely dessert spread.

How to Store

Store leftover Bastani Sonnati in the freezer with plastic wrap or parchment paper pressed to the surface for up to a week. Though it’s still fine to eat after that, it tends to form ice crystals as time goes on, so I think it’s best when finished sooner. When ready to serve, let the ice cream sit at room temperature for a few minutes to soften slightly for the best texture.

More Rose-Infused Desserts

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Persian Ice Cream with Saffron, Pistachios, and Rose (Bastani Sonnati)

Delicately floral and rich with saffron, cardamom, rose, and pistachios, this no-churn Persian ice cream is a show-stopping dessert with a creamy, scoopable texture.

Course Dessert

Cuisine Persian

Diet Gluten Free, Vegetarian

Prep Time 15 minutes minutes

Cook Time 20 minutes minutes

Chilling Time 6 hours hours 30 minutes minutes

Total Time 7 hours hours 5 minutes minutes

Servings 8 (2 quarts)

Calories 298.3kcal

Author Suzy Karadsheh

Ingredients

• 6 large egg yolks
• 3/4 cup raw cane sugar or granulated sugar, divided
• 2 cups whole milk
• 1/2 teaspoon saffron threads
• Kosher salt
• 1 to 2 tablespoons rose water
• 1/2 teaspoon vanilla extract
• 1/4 teaspoon ground cardamom
• 1 cup heavy cream
• 1/2 cup lightly crushed pistachios, divided
• Dried rosebuds (optional)
• Honey, for serving (optional)

Instructions

• Combine the egg yolks and sugar. Fill a large bowl about one-third with ice water. In a medium bowl, add the egg yolks and 1/2 cup of the sugar. Whisk until the mixture is pale, 3 to 4 minutes.
• Flavor the milk. In a medium saucepan, add the whole milk, saffron threads, a tiny pinch of salt (about 1/8 teaspoon), and the remaining 1/4 cup sugar. Set the saucepan over medium-low heat and bring the mixture to a simmer, whisking continuously until the sugar has dissolved. Remove from the heat.
• Make the custard. In a slow, thin, and steady stream, add the milk mixture to the egg yolk mixture, whisking the entire time. Once everything is combined, return the mixture to the saucepan. Cook over low heat, stirring with a wooden spoon or rubber spatula, until the mixture has thickened to the consistency of syrup (it should lightly coat the back of the wooden spoon). This could take up to 15 minutes. Watch carefully and don’t let it boil!
• Cool and flavor the custard. Pour the custard back into the medium bowl and set the bowl inside the large bowl of ice water (make sure the ice water doesn’t get into your custard). Stir the custard until it has cooled, then stir in the rose water, vanilla, and cardamom. Remove the custard bowl from the ice bath and place in the freezer for 20 to 30 minutes to cool quickly, or cover and refrigerate for 1 hour or overnight.
• Beat the cream. Pour the cream into a large bowl (if using a hand mixer) or into the bowl of a stand mixer fitted with the whisk attachment and beat on medium until silky, stiff peaks form. Take care not to over-whip the cream.
• Combine the ice cream. Use a rubber spatula to fold the cooled custard carefully and slowly into the whipped cream. Once combined, fold in 1/4 cup of the pistachios.
• Freeze the ice cream. Pour the ice cream into a 9-by-5-inch loaf pan and smooth the top with your spatula. Sprinkle the remaining 1/4 cup pistachios and the dried roses (if using) on top. Cover the surface flush with plastic wrap and freeze until the mixture is firm, about 6 hours.
• Serve. Remove the ice cream from the freezer and allow it to sit at room temperature for 5 to 10 minutes to soften enough to scoop. Serve scoops of the ice cream in bowls, and if you like it a bit sweeter, add a drizzle of warmed honey on top.

Notes

• Shop this recipe: Visit our shop to browse quality Mediterranean ingredients including the cardamom, rose water, saffron, and honey used in this recipe.
• For Shortcut Saffron Ice Cream: In a pinch, try my cheater’s version using store-bought vanilla ice cream. Start by crushing the saffron with a mortar and pestle. Then add the saffron to the rose water, allowing it to bloom. Mix the saffron-infused rose water, the cardamom, and pistachios into softened vanilla ice cream. Transfer the mixture to the 9-by-5-inch loaf pan and freeze, covered with plastic wrap, for a couple of hours, until firm.
• For best flavor, use 100 percent natural distilled rose water, which is clear and has a delicately fragrant aroma. Avoid rose water that is pink or artificially flavored, which can overwhelm and ruin the flavor of the ice cream. Look at the ingredient list: Rose water should be the only ingredient listed, with no additives or sugar.

Nutrition

Calories: 298.3kcal | Carbohydrates: 25.1g | Protein: 6.6g | Fat: 19.9g | Saturated Fat: 9.7g | Polyunsaturated Fat: 2.1g | Monounsaturated Fat: 6.6g | Cholesterol: 186.7mg | Sodium: 38.4mg | Potassium: 213.7mg | Fiber: 0.8g | Sugar: 23.2g | Vitamin A: 750.8IU | Vitamin C: 0.4mg | Calcium: 120.8mg | Iron: 0.7mg

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Watermelon is one of my favorite summer fruits; it’s juicy, refreshing, and naturally sweet, which means it really doesn’t need much to shine. In this recipe, I pair with cantelope for a color contrast, and drizzle the whole thing with a honey syrup infused with citrusy brightness from fresh lime, a pinch of brown sugar, and a crunchy, nutty bite from toasted pistachios. It’s a quick upgrade that makes fresh fruit sing.

I love serving it as a refreshing side for a backyard gathering or as a light, colorful dessert after a grilled meal. And if you have leftovers? They’re wonderful for breakfast the next day with a scoop of creamy Greek yogurt. 

What’s in Watermelon Fruit Salad?

You don’t need many ingredients to make this sweet, tart, and crunchy watermelon fruit salad. Feel free to use any color watermelon or swap in other types of melon for the cantaloupe! 

• Pistachios add a salty-sweet crunch and a beautiful nutty flavor. You can start with either roasted, salted pistachios if you like a hit of savory flavor in sweet dishes, or start with raw ones and toast them in the pan before adding the syrup ingredients.
• Honey sweetens the syrup and adds a lovely aroma that complements the melon. Any honey will do, but I like to use a floral acacia or wildflower honey for this recipe. 
• Dark brown sugar adds a deep molasses note to the syrup for the fruit.
• Lime: Both the zest and juice from fresh limes add brightness and zing, balancing the sweetness of the syrup. You’ll need about 2 large limes, or about 1/4 cup of juice for this recipe. Feel free to substitute lemon instead. 
• Watermelon: Refreshing and hydrating, watermelon is the star of this fruit salad. To pick a sweet watermelon, try to find one that feels heavy for its size with a yellow field spot. This means it’s ripe. You can use a melon baller to make neat little balls, or dice into bite-sized cubes. If you do use a melon baller, use the scraps to make this watermelon lemonade!
• Cantaloupe adds a slightly firmer, velvety texture and extra sweetness to balance the watermelon. 

How to Make Watermelon Fruit Salad

This fruit salad comes together quickly, so it’s perfect for last-minute gatherings. I recommend serving it while the syrup is still warm.

• Toast the pistachios. Set a small nonstick pan over medium heat. Add 3/4 cup roughly chopped pistachios and toast for 2 to 3 minutes, stirring with a wooden spoon, until fragrant. 
• Make the honey-lime syrup. Add 3 tablespoons honey and 1 tablespoon dark brown sugar to the pistachios and warm, stirring constantly, for about 1 minute, or until the brown sugar fully dissolves. Turn the heat off and stir in the grated zest and juice of 2 large limes (about 1/4 cup juice). Set aside to cool for 5 minutes. Taste and, if needed, stir in more honey. 
• Finish and serve. Combine 5 cups cubed seedless watermelon and 3 cups cubed cantaloupe in a large, shallow serving bowl. Spoon the pistachio and honey syrup all over and serve.

What to Serve with Watermelon Fruit Salad

This sweet and juicy watermelon fruit salad makes the perfect refreshing side for any warm weather meal. Pair it with grilled favorites like our grilled chicken souvlaki, salmon skewers, or lamb burgers. 

It would also make a lovely and refreshing addition to a brunch spread of Greek-style tomato-feta scrambled eggs, breakfast pita pizza with za’atar, or our spanakopita-inspired spinach frittata.  

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Watermelon Fruit Salad with Pistachios, Honey, and Lime

Sweet summer melons don’t need much fussing, but it’s not a bad idea to dress them up with a drizzle of crushed pistachios and honey syrup. For the best flavor, use the syrup while it’s warm.

Course Appetizer, Salad, Sides/Salad

Cuisine American/Mediterranean

Diet Gluten Free, Vegetarian

Prep Time 10 minutes minutes

Cook Time 5 minutes minutes

Total Time 15 minutes minutes

Servings 6

Calories 192.7kcal

Author Suzy Karadsheh

Ingredients

• 3/4 cup roughly chopped pistachios
• 3 tablespoons honey
• 1 tablespoon dark brown sugar
• Grated zest and juice of 2 large limes (about 1/4 cup juice)
• 5 cups 1-inch seedless watermelon cubes or melon balls
• 3 cups 1-inch cantaloupe cubes or melon balls

Instructions

• Toast the pistachios. Set a small nonstick pan over medium heat. Add the pistachios and toast for 2 to 3 minutes, stirring with a wooden spoon, until fragrant.
• Make the honey-lime syrup. Add the honey and brown sugar and warm, stirring constantly, for about 1 minute, or until the brown sugar fully dissolves. Turn the heat off and stir in the lime zest and juice. Set aside to cool for 5 minutes. Taste and, if needed, stir in more honey.
• Finish and serve. Combine the watermelon and cantaloupe in a large, shallow serving bowl. Spoon the pistachio and honey syrup all over and serve.

Notes

• Shop this recipe: Visit our shop to browse quality Mediterranean ingredients including the honey used in this recipe.

Nutrition

Calories: 192.7kcal | Carbohydrates: 31.1g | Protein: 4.7g | Fat: 7.4g | Saturated Fat: 0.9g | Polyunsaturated Fat: 2.2g | Monounsaturated Fat: 3.8g | Sodium: 27.2mg | Potassium: 430.9mg | Fiber: 2.8g | Sugar: 25.9g | Vitamin A: 3466.2IU | Vitamin C: 19.5mg | Calcium: 34.8mg | Iron: 1.3mg

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If you’ve never tried olive oil ice cream, you’re in for something truly special. It may initially strike you as unusual, but it’s a culinary combination worth exploring. We all enjoy combinations of fruit and ice cream, so why not embrace olives, which are, after all, a fruit themselves? 

The moment I first tried this delightful combination, my heart raced with excitement. It was a revelation for me, and I hope it will be for you, too! Buttery olive oil lends a subtle yet intricate complexity to a custard base. The result is an ice cream with a delicate, silky-smooth texture, a fruity undertone of flavor, a hint of zesty lemon that adds a refreshing twist, and sea salt that punctuates sweet with savory.

If you indulge in ice cream, why not explore something new and maybe even a little sophisticated? Transform this childhood favorite into a grown-up delicacy. Ditch the chocolate syrup and colored sprinkles and opt for a drizzle of liquid gold and a dash of flaky salt!

What is in Olive Oil Ice Cream?

Once you have made ice cream a few times, I can assure you that you won’t want to buy it anymore. The combinations are endless, and the execution is so simple. Experiment and make your signature flavors. This recipe uses:

• Whole milk is the base of this ice cream. While myriad non-dairy milk options are readily available, this ice cream truly shines when prepared with whole milk. The key to achieving that signature, luscious texture lies in the milk’s fat content—the higher the fat, the velvety and more indulgent your ice cream will be. Opting for low-fat milk may alter the consistency. Lactose-free whole milk can serve as a substitute.
• Heavy cream adds a rich creamy texture to the ice cream. The fat content in cream also helps slow ice crystal formation, leading to a smoother mouthfeel. 
• Sugar provides sweetness and prevents the formation of ice crystals during the freezing process. Adjust the sugar amount based on your preference for sweetness; typically, a higher sugar content results in a softer texture for the ice cream. While honey can be used as a substitute for sugar, it has a stronger flavor that may overshadow the subtle taste of the olive oil. 
• Egg yolks improve the stability of ice cream by preventing ice crystallization. They act as emulsifiers or stabilizers and add a rich flavor and golden color. Use the whites to make a scramble or a frittata.
• Flaky sea salt dissolves into the custard base and intensifies its sweetness while bringing out the subtle savory note of the olive oil. A finishing sprinkle of light, flaky crystals also provides a delightful crunch that contrasts beautifully with the smooth, creamy base.
• Extra virgin olive oil: Use a light-bodied, fruity extra virgin olive oil for this recipe. More on this below!
• Lemon zest adds freshness and a burst of tartness that balances wonderfully with the olive oil. 

Ingredient Spotlight

This olive oil ice cream recipe allows the flavor of olive oil to sing, but not all olive oils are the same! They range from delicate to robust, floral and fruity to bitter and peppery. For this recipe, choose a light olive oil with a creamy, floral flavor. We recommend our buttery, smooth Nocellara olive oil for this recipe. 

• Read More: Olive Oil 101: Everything You Need to Know
• Try It: Italian Nocellara Extra Virgin Olive Oil from Sicily

How to Make Olive Oil Ice Cream

This is not a complicated recipe; however, an ice cream maker is necessary. There are just two main steps: first, prepare the ice cream base, and second, add the flavoring. Then let the machine do the rest! Here’s how to make it.

• Warm the base. Start by heating 1 1/2 cups (350 ml) whole milk and 1 1/2 cups (350 ml) heavy cream to between 170°F and 180°F in a saucepan over medium heat. Allow it to simmer gently, but do not let it boil. While the milk-cream mixture warms, combine 4 egg yolks and 3/4 cup (130g) sugar in a separate heat-proof bowl. Whisk them together until they are well blended and creamy.
• Temper the eggs. Use a ladle to slowly add half of the hot milk mixture into the egg yolk mixture, whisking continuously. Make sure you’re pouring in a slow, thin stream to prevent curdling the eggs.
• Cook the custard base. Return the egg mixture to the saucepan with the remaining milk mixture. Cook it over medium heat, stirring constantly, until it thickens and coats the back of a spoon, about 5 to 7 minutes.
• Strain and refrigerate. Set a fine mesh sieve over a medium bowl and strain the mixture into the bowl. To cool it quickly, place the bowl inside a larger bowl filled with ice and a little water, then transfer it to the refrigerator for at least an hour.
• Add flavorings. Once the mixture is cold, add 1/3 cup (75ml) extra virgin olive oil, 1 1/2 teaspoons (3g) flaky sea salt, and 1 tablespoon lemon zest. Mix thoroughly until the salt dissolves and everything is well combined.
• Churn the ice cream. Pour the mixture into your ice cream maker and churn it according to the manufacturer’s instructions.
• Freeze. After churning, you can enjoy it immediately as soft-serve or for a scoopable texture, transfer the mixture into a sealed container, and freeze for at least 4 hours.
• Serve. Finally, scoop the ice cream into bowls and top it with an additional pinch of flaky sea salt and a drizzle of extra virgin olive oil, if you like.

Tips for Making Olive Oil Ice Cream

I love this recipe because it feels fancy but is relatively simple to make, but there are a few technical points to keep in mind to yield the best results! 

• Quality of Ingredients: Opting for premium eggs is a game-changer for flavor. They contribute a richer taste and creamier texture to your ice cream, making a distinct difference in the final product.
• Freshness of Olive Oil: Always use fresh olive oil; avoid any that has been sitting in your pantry for months. Olive oil can go rancid and develop a bitter taste over time.
• Chill Thoroughly: For optimal results, chill your custard for at least one hour, although you can leave it in the fridge for longer. The colder the custard, the better it churns, resulting in a lighter, airier ice cream. 
• Keep Whisking: When you first incorporate the olive oil into the ice cream base, it may seem like the ingredients won’t emulsify. This is normal! Continue whisking, and the oil will eventually blend into the mixture.
• Temperature Matters: Do not add the olive oil until the custard base has cooled completely. Through experimentation, I found that adding olive oil to a warm mixture dulls its robust flavor. When added to a pre-cooled base, the olive oil retains its vibrant and aromatic qualities, enhancing the overall taste of the ice cream.

Make it Your Own

This ice cream recipe base can also serve as a versatile foundation. You can adjust the ingredients to achieve various flavors to complement the lemon, olive oil, and sea salt, or omit them and use this base with any other flavorings you like. Here are some suggestions:

• Citrus flavors: Instead of lemon zest, consider using the zest from oranges, limes, or tangerines for a refreshing twist.
• Honey-Olive Oil Ice Cream: Substitute sugar with honey. However, use mild-flavored honey and limit the amount to no more than 1/4 cup, as honey has a strong flavor.
• Chocolate Olive Oil Ice Cream: Whisk in 1/4 cup unsweetened cocoa into the custard base once the eggs have been tempered and returned to the pot to thicken. For added texture, you can also include chocolate chips.
• Herb Flavors: To experiment with savory ice creams, infuse the custard base with ingredients like bay leaf, rosemary, or lavender.

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Olive Oil Ice Cream

Silky olive oil ice cream brings Mediterranean flair to dessert, combining the richness of extra virgin olive oil in a custard base with lemon zest and flaky sea salt for a bold and balanced treat. It's a perfect make-ahead sweet for summer entertaining or any time you want to impress!

Course Dessert

Cuisine Mediterranean

Prep Time 5 minutes minutes

Cook Time 12 minutes minutes

Churning & Freezing 5 hours hours

Servings 12

Calories 240.2kcal

Author Ruth Bardis

Equipment

• Ice Cream Maker

Ingredients

• 1 1/2 cups whole milk
• 1 1/2 cups heavy cream
• 4 egg yolks
• 3/4 cup granulated sugar
• 1/3 cup extra virgin olive oil
• 1 tablespoon lemon zest (from 1 to 2 lemons)
• 1 1/2 teaspoons flaky sea salt

Instructions

• Warm the base. Start by heating the milk and cream to between 170 and 180°F in a saucepan over medium heat. Allow it to simmer gently, but do not let it boil. While the milk-cream mixture warms, combine the egg yolks and sugar in a separate heat-proof bowl. Whisk them together until they are well blended and creamy.
• Temper the eggs. Using a ladle slowly pour half of the hot milk mixture into the egg yolk mixture, whisking continuously. Add the ladles of the egg mixture in a thin, slow stream to prevent the eggs from curddling.
• Cook the custard base. Return the egg mixture to the saucepan with the remaining milk mixture. Cook it over medium heat, stirring constantly, until it thickens and coats the back of a spoon, about 5 to 7 minutes.
• Strain and refrigerate. Set a fine mesh sieve over a medium bowl and strain the mixture into the bowl. To cool it quickly, place the bowl indice a larger bowl filled with ice and a little water, then transfer it to the refrigerator for at least an hour.
• Add flavorings. Once the mixture is cold, add the olive oil, sea salt, and lemon zest. Mix thoroughly until the salt dissolves and everything is well combined.
• Churn the ice cream. Pour the mixture into your ice cream maker and churn it according to the manufacturer’s instructions.
• Freeze. After churning, transfer the mixture into a sealed container For a scoopable texture, freeze it for at least 4 hours. If you prefer, you can enjoy it immediately as a soft-serve option.
• Serve. Finally, scoop the ice cream into bowls and top it with a pinch of flaky sea salt flakes and a drizzle of olive oil, if you like.

Notes

• Shop this recipe: Visit our shop to browse quality Mediterranean ingredients including the olive oil used in this recipe.
• Chill Thoroughly: For optimal results, chill your custard for at least one hour, although you can leave it in the fridge for longer. The colder the custard, the better it churns, resulting in a lighter, airier ice cream. 
• Temperature Matters: Do not add the olive oil until the custard base has cooled completely. Through experimentation, I found that adding olive oil to a warm mixture dulls its robust flavor. When added to a pre-cooled base, the olive oil retains its vibrant and aromatic qualities, enhancing the overall taste of the ice cream.
• Keep Whisking: When you first incorporate the olive oil into the ice cream base, it may seem like the ingredients won’t emulsify. This is normal! Continue whisking and the oil will eventually blend into the mixture.
• Storage: Pressing parchment paper directly onto the ice cream before sealing the container to help prevent freezer burn. Ice cream is optimally enjoyed within two weeks. For ideal results, let the ice cream sit at room temperature for a few minutes to soften slightly before serving, making scooping easier.

Nutrition

Calories: 240.2kcal | Carbohydrates: 15g | Protein: 2.8g | Fat: 19.3g | Saturated Fat: 8.8g | Polyunsaturated Fat: 1.4g | Monounsaturated Fat: 8g | Cholesterol: 102.1mg | Sodium: 313.5mg | Potassium: 81.7mg | Fiber: 0.1g | Sugar: 14.9g | Vitamin A: 573.5IU | Vitamin C: 0.8mg | Calcium: 65.9mg | Iron: 0.2mg

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Juicy, sweet strawberries are one of my favorite summertime treats. When they are in season, I often buy them by the flat and incorporate them into smoothies, cheesecake-inspired yogurt parfaits, and even green salads. But one of my favorite uses for strawberries is this sorbet, which highlights their intense flavor and produces a dessert with a stunning, ruby-red hue. 

Because strawberries are high in pectin, they make an especially creamy sorbet with a texture similar to ice cream. That’s because the pectin acts as a thickener and helps prevent the growth of ice crystals. But unlike homemade ice cream, which often requires cooking a custard base and waiting hours for it to chill, sorbet is simple and fairly quick to make. It can go straight from the blender to the ice cream maker. 

What is in Strawberry Sorbet?

Adding a spoonful of rose water intensifies the strawberry flavor of this sorbet. The the subtle fragrance of roses is so irresistible that when working on this recipe, I found myself taking a whiff from the bottle whenever I passed through my kitchen! And did you know that strawberries and roses are in the same plant family? No wonder they are a perfect match. 

• Strawberries: Buy the ripest, reddest strawberries you can find. Have extra? Here’s how to store them.
• Sugar: In addition to adding sweetness, sugar plays a food science role in this sorbet recipe. The right amount prevents ice crystals from forming and creates a semi-soft, scoopable texture.
• Lemon juice adds acidity and balances the sweetness of the strawberries.
• Kosher salt: A pinch of salt brings out the sweetness of the strawberries.
• Rose water adds a subtle floral aroma and enhances the sweetness of the strawberries. Since cold dulls the fragrance of rose water slightly, you can use up to a tablespoon without overpowering results.

Ingredient Spotlight

Distilled from fresh rose petals, rose water is used throughout the Mediterranean and Middle East to add a delicate floral quality to sweet cakes and savory foods. Just make sure you purchase food-grade rose water for this recipe. You can also order this spectacular rose water made in Lebanon or at our online store. 

• READ MORE: What is Rose Water and How Do You Use It?
• TRY IT: Rose Water distilled from rose petals in Lebanon

How to Make Strawberry Sorbet with Rose Water

Some sorbet recipes call for making a simple syrup or dissolving the sugar in boiling water. But I’ve found that step isn’t necessary. If you have a high-speed blender, it’s easy to incorporate the sugar with the berries. After using a fine-mesh strainer to remove some of the seeds, the purée can be churned immediately or chilled overnight. Here’s the whole process: 

• Purée all ingredients: Combine 2 quarts hulled strawberries and 1 cup sugar in a high-speed blender and purée on low, for 2 minutes. Add 1 tablespoon fresh lemon juice and 2 to 3 teaspoons of rose water. Raise speed to high and continue to purée until mixture is completely smooth. 
• Strain mixture: Set a fine mesh strainer over a large bowl or measuring cup. Pour purée into strainer and use a flexible spatula to force the mixture through it. At this point, you can chill the mixture up to overnight, or proceed with churning. 
• Churn sorbet: Pour the strawberry mixture into a chilled ice cream maker and process according to the manufacturer’s instructions, 20 to 30 minutes. 
• Freeze until solid: Transfer sorbet to an airtight container and freeze until the texture is firm enough to scoop, about 4 hours.
• Serve and enjoy: If sorbet has been chilled for more than 6 hours, let it sit at room temperature until it has softened enough to scoop, for 5 to 15 minutes. Serve in ice cream glasses or bowls.

Tips for Making Sorbet

• Respect the ratios: Don’t reduce the sugar! Using too little sugar can produce sorbet that is icy and hard to scoop. 
• Use an automatic ice cream maker: I recommend an electric machine that does the churning for you, with a 2-quart capacity that makes enough for a crowd. 
• Freeze the canister: If you’re using an ice cream maker with a canister insert, it must be frozen before using. Plan for this 12 to 24 hours before you want to make the sorbet.
• Give it time: Sorbet is easy to make, but generally, it’s too soft to eat straight out of the machine, and will take up to 4 hours to “cure” in the freezer before it’s the right texture for scooping. If it has been hanging out in the freezer overnight, it might need 15 minutes at room temperature before you can scoop it.

Make It Your Own

As long as you keep the ratio of fruit to sugar the same, this recipe is flexible. Here are some ideas for how to customize it to suit your preferences, or the season! 

• Use frozen strawberries: It’s not always possible to find ripe, locally grown strawberries. Luckily, you can always find frozen ones. Frozen might even be your best option because the berries will have been frozen at the peak of ripeness. Here’s how to make it:
  • Macerate strawberries overnight: Combine 2 1/2 pounds of frozen strawberries and 1 cup sugar in a large, deep bowl and toss until berries are coated. Cover and refrigerate overnight.
  • Puree in blender: The next day, the sugar will have mostly dissolved, and the berries will be soft enough to blend. Pour the strawberries and scrape all the juices into a high-speed blender and proceed with the recipe.  
• Try a different berry: This sorbet would also be lovely with raspberries. Don’t skip the step of straining the berries to remove the seeds.
• Swap in stone fruit: Like berries, peaches, apricots, and nectarines are high in pectin and produce a sorbet with a beautiful texture. Replace the strawberries with an equal volume of chopped stone fruit. 
• Citrus: Swap the lemon juice for lime juice.
• Change the flavor: I love the floral note added by the rose water, but the recipe will work without it. You can also use orange flower water instead or substitute 1 teaspoon of vanilla extract for the rose water. 

What to Serve with Strawberry Sorbet 

Strawberry sorbet is the perfect end to just about any summer evening! It’s an especially welcome treat after a rich meal, since it is fat-free. I think it would be fun to serve as part of a strawberry-themed menu that included Strawberry Spinach Salad, or Mediterranean Strawberry Orzo Pasta Salad, and washed down with Strawberry Bellinis or this non-alcoholic Strawberry Lemonade. 

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Strawberry Sorbet

This refreshing strawberry sorbet recipe combines sweet, ripe berries with fragrant rose water. A dash of this unusual ingredient adds a heady, floral note and an irresistible flavor to this easy, dairy-free frozen dessert.

Course Dessert

Cuisine American/Mediterranean, French

Diet Gluten Free, Low Lactose, Vegan, Vegetarian

Prep Time 15 minutes minutes

Churning & Chilling Time 4 hours hours 45 minutes minutes

Total Time 5 hours hours

Servings 8 (7 cups)

Calories 172.4kcal

Author Abigail Chipley

Equipment

• Ice Cream Maker

Ingredients

• 2 quarts (about 2 1/2 pounds) strawberries, hulled
• 1 cup sugar
• 1 tablespoon lemon juice
• 1/4 teaspoon Kosher salt
• 2 teaspoons rose water (optional)

Instructions

• Purée all ingredients. Combine strawberries and sugar in a high-speed blender and purée on low until finely chopped. Add lemon juice, salt, and rosewater. Raise speed to high and continue to purée until mixture is completely smooth.
• Strain sorbet mixture. Set a fine strainer over a large bowl or measuring cup. Pour purée into strainer and use a flexible spatula to force the mixture through it. You should have about 1 quart of puree. At this point, you can chill the mixture up to overnight or proceed with churning.
• Churn sorbet. Pour the strawberry mixture into an ice cream maker and process according to the manufacturer's instructions, 20 to 30 minutes.
• Freeze until solid. Transfer sorbet to an airtight container and freeze until the texture is firm enough to scoop, about 4 hours.
• Scoop and serve. If sorbet has been chilled for more than a few hours, let it sit at room temperature until it is soft enough to scoop, 5 to 15 minutes. Serve in ice cream glasses or bowls.

Notes

• Shop this recipe: Visit our shop to browse quality Mediterranean ingredients including the rose water used in this recipe.
• Tip: if you’re using the style of ice cream maker with a canister insert, it must be frozen solid before using. If it’s only partially frozen (meaning you can still hear the liquid inside slosh if you turn it over) your sorbet is more likely to have a hard, icy texture. Freeze it for at least 12 hours. 
• To Use Frozen Strawberries: It’s not always possible to find ripe, locally grown strawberries. Luckily, you can always find frozen ones. Frozen might even be your best option because the berries will have been processed at the peak of ripeness. Here’s how to make it:
  • Macerate Strawberries Overnight: Combine 2½ pounds of frozen strawberries and 1 cup sugar in a large, deep bowl and toss until berries are coated. Cover and refrigerate overnight.
  • Puree in blender: The next day, the sugar will have mostly dissolved, and the berries will be soft enough to blend. Pour the strawberries and scrape all the juices into a high-speed blender and proceed with the recipe.  
• Change the flavor: You can also use orange flower water instead or substitute 1 teaspoon of vanilla extract for the rose water, or you can omit it altogether.
• Storage: This strawberry sorbet will keep for a couple of weeks in the freezer, but it’s best eaten within a day or so.

Nutrition

Calories: 172.4kcal | Carbohydrates: 43.2g | Protein: 1.6g | Fat: 0.8g | Saturated Fat: 0.04g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 0.1g | Sodium: 75.3mg | Potassium: 364.4mg | Fiber: 4.7g | Sugar: 36.6g | Vitamin A: 28.5IU | Vitamin C: 139.8mg | Calcium: 38.3mg | Iron: 1mg

Ó•Florale 100% Natural Rose Water

Made using a time-honored distillation process, a splash adds a delicate and aromatic quality to sweet and savory dishes, from compotes and rice pudding to ice-cold lemonade.

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