Description
Vanilla ice cream topped with extra-virgin olive oil, crunchy pistachios, dark chocolate, and flaky salt. An easy, no-cook dessert for dinner parties—or any night you want something a little special.
Ingredients
Units
Scale
- 1 pint vanilla bean ice cream or vanilla gelato
- 4 teaspoons good extra-virgin olive oil, plus more to taste
- 1/4 cup shelled pistachios, roughly chopped
- 1 ounce dark chocolate, shaved
- Flaky sea salt, such as Maldon, to taste
Instructions
- Scoop the ice cream. Divide the ice cream among four small bowls or dessert glasses.
- Add the olive oil. Drizzle each serving with about 1 teaspoon of olive oil, letting it run over the scoops.
- Finish with the toppings. Scatter the chopped pistachios and shaved chocolate over each serving. Top with a small pinch of flaky salt.
- Serve immediately. Add another drizzle of olive oil to taste and enjoy while the ice cream is cold.
- Prep Time: 5