Ice Cream With Olive Oil and Dates 

By Ali Slagle

Published July 4, 2024

  • Rachel Vanni for The New York Times. Food Stylist: Barrett Washburne.
Media 1 of 2
Total Time
10 minutes
Prep Time
5 minutes
Cook Time
5 minutes
Rating
5(929)
Comments
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Sweet and silky with surprising bursts of crunch, chew and salt, store-bought vanilla ice cream topped with caramelized dates, olive oil and flaky salt has no business being as delicious and fancy-feeling as it is. The bitterness of chocolate sauce accentuates the sweetness of ice cream, so it makes sense that Italians drizzle spicy, bitter olive oil on ice cream, too. Toasting the dates in olive oil beforehand further enhances the flavors. While vanilla ice cream lets the toppings shine, it’s also delicious on coffee, hazelnut or strawberry ice cream or gelato.

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Ingredients

Yield:1 serving 

  • 2 teaspoons extra-virgin olive oil (the more flavorful the better)

  • 1 Medjool date, pitted and torn into 3 or 4 pieces

  • 1 to 2 scoops very cold vanilla ice cream

  • Flaky sea salt

Ingredient Substitution Guide
Nutritional analysis per serving (1 servings)

24 grams carbs; 11 milligrams cholesterol; 198 calories; 7 grams monounsaturated fat; 1 gram polyunsaturated fat; 3 grams saturated fat; 12 grams fat; 2 grams fiber; 135 milligrams sodium; 1 gram protein; 21 grams sugar

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    In a small skillet, heat the oil and date over medium. Once sizzling, 1 to 2 minutes, turn off the heat.

  2. Step 2

    Scoop the ice cream into a bowl, then scrape the dates and all of the oil on top. Sprinkle with a pinch of flaky sea salt. Eat as soon as possible.

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Ratings

5 out of 5
929 user ratings
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Comments

Megan In Seattle

Look, don't judge, but I had prunes instead of dates and I tried it and I'm here to report that the slick, sweet, gummy center of the prune toasts beautifully in olive oil and tastes amazing against the salt and sweet ice cream. Tried it with dates and...the prune is way better.

Roger Sharpe

The fact that store-bought ice cream made The New York Times Cooking page, inspires me to write this note. It takes my mind away from the apocalypse my neighbors and I who reside in the Southern Appalachian Mountains are experiencing in the aftermath of Hurricane Helene’s destruction a week ago. I have thought for months now that Tillamook ice cream, produced by a diary coop in Oregon and sold in Asheville, NC by several grocers has to be the best I have ever eaten.

Alisa

This dessert is my new obsession. It is so easy, and tastes better than 99% of the desserts you would order in a restaurant. I am going to make it again right now!

meg

Incredible with oat-based ice cream for a non-dairy option!

Jlin

This has been on my “to-make” list for a year and I finally gathered the ingredients, followed the recipe and it was absolutely divine. I chopped up two dates instead of one and ate the extras as a sweet snack. Used Maldon for the salt. Perfection.

KR

Just made this and it was incredible. Added some chopped walnuts to toast with the dates and a light drizzle of honey with the salt - excellent for more texture variation and almost reminds me of Jeni’s vanilla honey ice cream.

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