Salted Chocolate and Olive Oil Gelato

This plant-based gelato uses cashews and coconut milk instead of dairy, with olive oil lending a silky, luxurious texture and brain-healthy fats. Natural cacao powder brings depth without sweetness, while olive oil adds grassy and peppery notes that enhance the chocolate’s complexity. A touch of maple syrup sweetens the mix, and optional vodka helps keep the texture scoopable from the freezer. Toppings like flaky salt, cacao nibs, and a drizzle of olive oil create a rich, elegant finish.

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

1. If using an ice cream machine: Place the container in the freezer until solid.

Step 2

2. Make the base:

Step 3

Drain the soaked cashews and place in a blender with the coconut milk.

Step 4

Blend on high speed until completely smooth (about 2 minutes).

Step 5

Add the cacao powder, olive oil, maple syrup, vodka (if using), almond extract, and kosher salt.

Step 6

Blend again until the mixture is as smooth as melted ice cream, about 1 minute.

Step 7

3. Churn or freeze:

Step 8

• With ice cream machine: Pour the base into the machine and churn until it reaches soft-serve consistency.

Step 9

• Without machine: Pour into a deep dish (e.g., 9x13 inch / 33x22.8x5 cm glass pan), freeze until it starts to firm (about 1 hour), then stir with a fork to break up crystals. Repeat every hour, then every 30 minutes until soft-serve consistency is reached (up to 4 hours).

Step 10

4. Serve:

Step 11

Let the gelato sit at room temperature until glossy and scoopable, at least 10 minutes.

Step 12

Drizzle with extra olive oil, sprinkle with flaky salt and cacao nibs.

Step 13

5. Store:

Step 14

Transfer gelato into an airtight container.

Step 15

Press parchment or waxed paper onto the surface, cover, and freeze for up to 3 weeks.