This might sound wild, but olive oil can make ice cream silky and rich.
If you like subtle richness and a hint of fruitiness, this Ninja Creami Olive Oil recipe might surprise you.
I’ve been testing different versions of my Ninja Creami vanilla ice cream lately — from classic vanilla bean to lighter, high-protein, and half-and-half bases. This olive oil version started as another experiment, just with a small twist.
I wanted to add more fat for that ultra-creamy texture, but in a way that felt a bit healthier. I’m not a food scientist, but I know olive oil is one of those “good fats.” It also blends surprisingly well into ice cream.
I actually got the idea after tasting the Arbequina Olive Oil Ice Cream from Salt & Straw — it’s smooth, slightly fruity, and nothing like what you’d expect from olive oil. That inspired me to try it in the Ninja Creami and see if I could get that same creamy, melt-on-your-tongue feel at home.
A little lemon turned out to be the secret ingredient. It gives the base a gentle brightness that keeps the olive oil flavor from feeling too heavy or flat. Together, they make the ice cream taste balanced, rich, and just a little unexpected.
That was my only goal — a smoother, richer scoop with a hint of fruity flavor from the oil. And honestly, it worked better than I expected.
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Why You'll Love This?
- Unusual but approachable: olive oil flavor is subtle, not overpowering
- Ultra creamy: thanks to a high-fat base
- Elegant and versatile — serve with sea salt, citrus zest, or nut brittle
- Easy steps (blend, freeze, spin) — fits the same workflow as your other Ninja Creami recipes
- Works as a base for variations (herb, citrus, or chocolate twists)
What Type of Olive Oil is Best?
Not all olive oils are the same, and that matters when you’re making ice cream. For this recipe, go with a mild, fruity extra virgin olive oil — something smooth, not bitter or peppery.
The stronger, grassy types can overpower the sweetness and make your ice cream taste off. I usually look for olive oils labeled “delicate,” “mild,” or “buttery.” Those blend beautifully into creamy desserts and let the vanilla shine through.
If you already have a bottle at home, give it a quick taste first. If it tastes smooth and a little fruity on its own, it’ll taste amazing in your ice cream too!
🛒Ingredients
This is just an overview—jump down to the full recipe card for exact amounts and detailed instructions!
- Half and half — It's equal parts heavy cream and whole milk for rich creaminess without being overly heavy
- Olive oil (extra virgin, mild, fruity) — gives that gentle, fruity note. I used Kirkland Organic Extra Virgin Olive Oil I got from Costco.
- Sweetened condensed milk — to sweeten without crystallization
- Vanilla extract — rounds and balances the flavor
- Lemon juice or zest — brightens the flavor and keeps the olive oil from tasting flat or too rich. Just a small amount makes a big difference.
Substitution and Additions
- Use heavy cream + whole milk instead of half and half (for extra richness)
- Swap allulose for erythritol or monk fruit sweetener, testing sweetness levels
- Try infusing citrus zest (lemon, orange) or herb (rosemary, basil) into the base
- Use vanilla bean paste instead of extract for more depth
- Add pinch of sea salt or flake salt at the end to highlight flavors
- Stir in mix-ins like candied nuts, dark chocolate shavings, or olive oil sea salt drizzles
How to Make It
- Blend: Combine half and half, olive oil, allulose (or condensed milk), lemon juice or zest and vanilla in blender. Blend until fully emulsified and smooth.
- Freeze: Pour into a pint container (Creami pint) and freeze on a level surface for 24 hours.
- Spin: Insert into the Ninja Creami and run the “Ice Cream” mode.
- Respin: If texture is crumbly, make a small hole in the center, add a splash of half and half, then run “Respin.”
- Scoop / Finish: Scoop it. Optionally, drizzle a bit more olive oil or sprinkle flake salt, or fold in your mix-ins.
🍒Fun Mix-Ins and Topping Ideas
- Flaked sea salt or Maldon
- Crushed pistachios or almonds
- Dark chocolate shavings or nibs
- Citrus zest flakes
- Candied nuts or brittle
- Swirl of fruit compote (berries, fig)
Flavor Variations to Try
- Flaked sea salt or Maldon
- Crushed pistachios or almonds
- Dark chocolate shavings or nibs
- Citrus zest flakes
- Candied nuts or brittle
- Swirl of fruit compote (berries, fig)
👪Serving Size
This recipe is made for the Ninja CREAMi Deluxe, yielding 4 servings per pint.
🌀Tools You’ll Need
- Blender: Makes mixing ingredients effortless.
- Ninja CREAMi Deluxe 11-in-1 Ice Cream & Frozen Treat Maker: The star of the show, perfect for creating creamy, smooth ice cream.
- Ninja Creami Pint Container: The pint container is essential for freezing and churning your ice cream mix.
Quick Tips
- Use a fresh, mild extra virgin olive oil (avoid peppery or grassy)
- Freeze on perfectly level surface so base freezes evenly
🤔 Your Questions, Answered!
Yes, if you emulsify well and use mild olive oil. The flavor holds, though more subtle after freezing.
Yes — substitute half and half with full-fat coconut milk or a rich nut cream base. Expect slight texture change.
Usually due to low fat, improper freezing, or insufficient blending. Use enough fat, freeze solid, respin, and adjust your sweetener.
Vanilla Ice Cream Variations
Looking for other recipes like this? Try these:
Ninja Creami Olive Oil Ice Cream
Equipment
- 1 Ninja Creami Deluxe
- 1 Blender
- 1i Ninja Creami Container Pint
Ingredients
- 2 cups half and half
- 3 tablespoon extra virgin olive oil
- ½ cup sweetened condensed milk or adjust with condensed milk
- 1 teaspoon vanilla extract
- 2 teaspoon lemon juice or zest of 1 lemon
Instructions
- Blend: Combine half and half, olive oil, sweetened condensed milk, vanilla, and lemon in a blender. Blend until smooth and fully emulsified — meaning the olive oil is completely mixed in with no oily layer on top. It should look creamy and uniform, not separated.
- Freeze: Pour into a Ninja Creami pint and freeze for 24 hours on a level surface.
- Spin: Run the “Ice Cream” mode on your Ninja Creami.
- Respin: If the texture looks crumbly, make a small well in the center, add about 1 tablespoon of half and half, then respin until smooth.
- Scoop & Serve: Scoop and enjoy right away, or drizzle extra olive oil and add mix-ins like sea salt or nuts.
Notes
- Use mild, fresh extra virgin olive oil — avoid peppery or bitter oils
- Chill mixture well before freezing (if your ingredients are warm)
- Don’t overfill the pint — leave headspace for expansion
- Store flat and respin as needed to refresh texture
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