Olive Oil, Honey, and Coriander Ice Cream (lactose free with a vegan option)

Recently I saw that America’s Test Kitchen (I love them) had published a recipe for olive oil ice cream. I immediately had these thoughts, in this order:

1. 1. I’d love a version of that with less-or-no dairy and lower sugar. I should make one!
2. 2. But I’ve already made ice cream with olive oil. (Lemon, Rosemary, and Olive Oil Ice Cream)
3. 3. But in that recipe, the olive oil played a supporting role, and in this one it would be the main flavor.
4. 4. But it still seems like the olive oil needs another flavor to go with it…
5. 5. What goes with olive oil? Citrus.
6. 6. I used lemon before. What else?
7. 7. Coriander, a citrusy spice?
8. 8. Yes. And honey for the sweetener.
9. 9. Sold.

And thus, Olive Oil, Honey, and Coriander Ice Cream was born!

I’m really excited about this flavor. I’ve never tasted anything quite like it. Olive oil works beautifully in desserts, but the coriander is pretty unusual for a sweet dish. I often see coriander in recipes along with other spices in a blend — in Middle Eastern or Indian recipes particularly — but I rarely see it showcased on its own.

Use an olive oil you really like for this. Don’t reach for the cheapest one that you cook with. You don’t have to spend a lot, but make sure it tastes good — like you’d want to dip bread in it. It will provide the primary flavor of the ice cream.

The combination of olive oil, honey, and coriander makes a flavor that’s sharp, fresh, grassy, bright, tart, with just a hint of bitterness, while at the same time being rich, creamy, and buttery.

Non-dairy and vegan options

The base of this recipe is dairy free, using a combination of non-dairy milk of your choice plus olive oil. I also typically add protein powder to my recipes to increase protein and reduce sugar. (More on how that works here.) This recipes calls for unflavored, unsweetened whey protein powder. Whey contains dairy protein, but not lactose, so it’s safe if you’re lactose intolerant.

If you want to go completely dairy free or vegan, you have some options. You can swap out the protein powder for another type, such as collagen or a plant-based protein. See the recipe notes below for specific recommendations. You could also leave out the protein powder. The ice cream will be a bit lighter and icier, but still very good.

To go fully vegan, you’ll need to swap the honey for agave syrup. I love the strong flavor of honey paired with olive oil and coriander, but agave syrup will work. You’ll just lose a bit of flavor complexity.

The best part about Olive Oil, Honey, and Coriander Ice Cream may be how simple it is to make: blend, chill, churn. You’ll be glad you did!

Olive Oil, Honey, and Coriander Ice Cream (lactose free with a vegan option)

Makes ~1 quart

Recipe Category: Dairy Egg Free Lactose Free No Cook Soy Free

Ingredients

Servings

• 14 ounces non-dairy milk of your choice (400 ml, unflavored, unsweetened)
• 1 (scant) cup whey protein powder (65 g, see notes below for other protein powder options)
• 3/4 cup + 2 tablespoons extra virgin olive oil (160 g)
• 1/2 cup honey (160 g)
• 4 teaspoons ground coriander
• 1/4 teaspoon Kosher salt (~1 g)
• 1/8 teaspoon xanthan gum (optional, but improves the texture and longevity in the freezer)

Instructions

1. BLEND

   Add all ingredients to a blender and blend thoroughly, scraping down the sides with a spatula, until fully combined and smooth. 

    

   

2. CHILL

   Transfer to a container and chill in the refrigerator for 8 hours or overnight.

    

   For a quicker chilling time, place the bowl containing your mixture in an ice bath (a larger bowl containing ice water) for a few hours. Stir the mixture occasionally. As the water in the ice bath warms up, pour off some water and add ice to keep the mixture chilling as quickly as possible.

    

   Ideally, the mixture will be about 40 degrees when you churn it. 

    

   

3. CHURN

   Before you start churning, set up everything you'll need to quickly transfer the ice cream from the machine into a container for freezing. I use a knife to scrape down the dasher (or paddle) and a wooden spoon to scoop out the ice cream. 

    

   Set up your ice cream maker according to the manufacturer's directions. Pour your mixture into the ice cream maker and churn. In my machine the perfect churning time is 18 minutes, but your experience may vary. 

    

   The ice cream is finished churning when it looks like soft-serve and is pulling away from the sides of the canister. 

    

   

4. STORE

   When the ice cream has finished churning, scoop it as quickly as possible into your storage container. Cover it with plastic wrap or parchment paper, if using. (Placing a sheet of parchment paper between the container and lid will help prevent frost, or you can press plastic wrap directly onto the surface of the ice cream.) Put the container in the freezer. The ice cream will be fully firm in a few hours.

    

   

Note

You can use any unflavored, unsweetened protein powder you want. Whey, collagen, and egg white work the best. Vegan protein powders can work too, but sometimes create a chalky texture. Because different protein powders have different textures, the same volume of different powders may weigh different amounts. Weighing is the best method for ensuring you get the 65 grams the recipe calls for, but here are some estimates for using a cup measurement:

• 65 g collagen powder = 1/2 cup + 2 tablespoons
• 65 g whey protein = 1 scant cup
• 65 g egg white protein = 3/4 cup 
• 65 g soy protein = 1 cup
• 65 g pea protein = 3/4 cup

 

Recommended equipment: (may include affiliate links)

• My ice cream maker (2 qt)
• Newer version of my ice cream maker (2 qt)
• Well-reviewed less expensive ice cream maker (1.5 qt)
• Insulated ice cream container
• Heat-proof spatula
• Immersion/hand blender
• Standard blender
• Ice cream scoop
• Measuring cups

 

Recommended ingredients: (may include affiliate links)

• Whey protein powder
• Collagen powder
• Egg white powder
• Xanthan gum