Recipe: Organic Dark Chocolate Ice Cream with Olive Oil Coating

Recipe for Organic chocolate ice cream with olive oil

Recipe: Organic Dark Chocolate Ice Cream with Olive Oil Coating

Recipe for Organic chocolate ice cream with olive oil 

Now that the heat is intense, our body is asking us to cool down, and what better way to lower the temperature than with a good organic ice cream. This is one of those recipes that you can't get out of your head until you make it at home and get rid of the homemade ice cream craving. It is also a healthy recipe that uses natural ingredients that are good for your health, such as extra virgin olive oil.

One of the advantages of homemade recipes is that we can choose the ingredients we are going to use ourselves and this allows us to make healthier choices. With industrial ice creams, you don't know the exact origin of the ingredients or their content. We often find ice creams that use high quantities of unhealthy oils and sugar to cut costs and achieve very sweet flavours that are neither healthy nor organic.

The oil, of course, is our organic extra virgin olive oil MORELLANA PICUAL. We love using this EVOO for its aromas of green olives, of great complexity and balance, vegetables such as artichoke and tomato, fruit such as apple and fig.

We have used silicone moulds to achieve a perfect "Magnum" shape, which is soft and fruity with a hint of olive oil when you bite into it.

Preparation time: 25 minutes

Organic Ingredients (for 4 ice creams):

  • 375 ml whole milk
  • 90 g sugar
  • 50 gr cocoa powder
  • 30 g maize flour

Ingredients for the chocolate coating

  • 200 gr dark chocolate.
  • 50 ml of Morellana Picual Organic Extra Virgin Olive Oil.

Preparation of organic ice cream:


Heat half the milk to boiling point.

While the pan is heating, combine the rest of the milk with the cocoa powder (we use unsweetened and defatted cocoa powder, but you can find many good brands to choose from in supermarkets). We also add the sugar and the cornflour.

Pour over the boiling milk and stir until it thickens and starts to cook again. Let it boil for another minute and remove it. Strain the mixture so that it is very fine and leave to cool.

Once the mixture is cold, in the ice cream maker, we will give it the texture we like best, smooth and creamy. If for whatever reason you don't have an ice cream maker, freeze the bowl, taking the mixture out every five minutes to stir it and after 20 minutes transfer it to the moulds and leave it to freeze completely.

Dark chocolate coating

Melt the chocolate and combine it with the Morellana picual organic extra virgin olive oil. Place the coating in a container wide enough so that the popsicle can fit inside, but without touching the sides.

Unmould and put it in the container with the chocolate. When you take it out, it will take a few seconds to dry completely. It will take just enough time to add a touch of ground almonds on top so that it sticks to the ice cream. Once cold, store in a freezer bag, wrapped in baking paper so that it keeps well.

Tip: Before eating it, it is best to leave it at room temperature for a few minutes so that the flavours appear more powerful and season with a splash of Morellana picual extra virgin olive oil.

And enjoy! We now have all the necessary steps to create our homemade dark chocolate and extra virgin olive oil ice cream. A healthy, ecological and easy to make recipe. Because it's almost August and the heat won't leave us for a while, these ice creams are great for those hot summer moments and to satisfy those summer ice cream binges that we love so much.

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