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Morsels And Moon Shine

Dark Chocolate Bourbon Gelato with Olive Oil

April 14, 2021 by Aileen Metcalf

I know – this Dark Chocolate Bourbon Gelato recipe title seems like a mouthful and a weird combination. But it is quite delicious and unique.

I first noticed this Dark Chocolate Bourbon Gelato with Olive Oil recipe on Pickles & Honey, a wonderful food blog. I was intrigued. I don’t know if I’ve ever had olive oil in my ice cream. I’ve read that it helps to make chocolate richer, like in cakes and sweets. Why wouldn’t it do the same in ice cream?

This Dark Chocolate Bourbon Gelato recipe is super creamy. I highly recommend eating it the same day as you churn it; it will be easy to scoop out, and it will melt in your mouth. If you make it for company, they won’t be able to guess the mystery flavour!

Dark Chocolate Bourbon Gelato with Olive Oil

Recipe by Aileen MetcalfCourse: Uncategorized
Servings

4

servings
Prep time

30

minutes
Cooking time

40

minutes
Calories

300

kcal

Ingredients

  • Lightly Adapted from Pickles & Honey

  • 2 cans of full fat coconut milk

  • 1/2 c. good-quality unsweetened cocoa powder, like Guittard

  • 1/3 c. coconut sugar

  • 1/4 c. pure maple syrup

  • A pinch of sea salt

  • 1/3 c. good-quality extra virgin olive oil, preferably organic

  • 1 1/2 T. coffee-infused bourbon (learn more about infusing your own liquor!)

  • Slivered almonds, for serving

Directions

  • In a small saucepan over medium heat, mix the coconut milk, cocoa powder, sugar, maple syrup, and salt. Bring it to a boil and let it simmer for a minute or two. Make sure all of the cocoa powder and sugar is dissolved.
  • In the meantime, grab a heat-safe bowl, like Pyrex, and put it on the counter. Measure out your olive oil and bourbon in a small cup.
  • Once the mixture is done, pour it into the bowl. Whisk the olive oil and bourbon in until everything is combined.
  • Allow it to cool on the counter for 45 minutes. After, cover it and place it in the fridge overnight.
  • When you’re ready to churn, get your ice cream maker out and start churning! Pour the mixture into your ice cream machine and churn as directed. For mine, I churned it for about 20 minutes. Once it looks like a soft-serve, it’s ready to be scooped out into a freezer-safe container.
  • Be sure to let it set a minimum of 4-6 hours. If you don’t eat it the same day, you need to allow it to sit out for about 45 minutes before scooping.

    Enjoy this rich Dark Chocolate Bourbon Gelato recipe, and let me know how it goes!

    Cheers,

    -Aileen
Category: Uncategorized

About Aileen Metcalf

Welcome to Morsels & Moonshine!
I’ve always had a fondness for dessert and for animals. Why not combine them? On this site, I hope to merge my passion for baking using whole foods and natural ingredients, with my goal of using fewer animal-based products.

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