Olive Oil Ice Cream with Caramelized Prunes

The Viral Olive Oil Ice Cream Trend Just Got Warmer

Olive oil over vanilla ice cream has been having a very stylish moment. Add warm, caramelized California Prunes and suddenly the trend gets even more interesting.

For this Olive Oil Ice Cream with Caramelized Prunes from Jaine Mackievicz, prunes spend just a few minutes in a warm skillet with fruity extra-virgin olive oil. Their edges begin to caramelize while the centers stay soft and chewy. Spoon them straight over cold vanilla ice cream, add another drizzle of olive oil and, if you’re feeling extra, finish with caramel sauce.

The magic is in the contrast: warm prunes against cold ice cream, fruity olive oil against creamy vanilla, and the prunes’ delicate tang balancing all that sweetness.

Warm, Cold, Creamy, Chewy

This dessert is all about contrast. Warm prunes meet cold ice cream; fruity olive oil meets creamy vanilla; and the prunes’ gentle tang keeps the dessert from becoming overly sweet.

As the prunes warm in the skillet, the olive oil glosses them and brings out their naturally rich, caramel-like flavor. The result feels surprisingly sophisticated for a recipe that takes only a few minutes.

A Five-Minute Dessert That Feels Special

This is exactly the kind of dessert to keep in mind when you want something more interesting than a plain bowl of ice cream but don’t want a project.

There’s almost no prep, no chilling time and very little cleanup. The caramel sauce is optional, too. Without it, the combination of vanilla, olive oil and warm California Prunes has plenty going on already.

Serve immediately while the prunes are warm and the ice cream is beginning to soften around them.

This sweet treat is an easy dessert with very little effort and a surprisingly big payoff — ideal for anyone who likes their viral recipes with a little more flavor than fuss.

Olive Oil Ice Cream with Caramelized Prunes

Jaine Mackievicz

Think of this as the prune version of the viral olive oil date ice cream, but better, because the prune’s delicate tang is exactly what vanilla ice cream needs. It is incredibly simple to make: prunes hit a warm skillet with olive oil until their edges caramelize and their centers turn plush, then they go straight over cold vanilla ice cream. Beyond beautifully glossing the prunes, the olive oil deepens their natural flavor with its peppery notes, bringing out hints of dark honey and warm caramel.

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Prep Time 5 minutes mins

Cook Time 3 minutes mins

Total Time 8 minutes mins

Course Dessert

Cuisine American, Italian

Servings 1 serving

Calories 493 kcal

Equipment

• Small skillet

Ingredients

  

1x2x3x

• 4 pitted California Prunes halved or torn into large pieces
• 2 to 3 large scoops good-quality vanilla ice cream
• 1 TBSP fruity extra-virgin olive oil
• Caramel sauce for drizzling, optional

Instructions

 

• Place a small skillet over medium heat and add a drizzle of the olive oil, just enough to coat the bottom of the pan in a thin layer.
• Add the prunes, cut-side down if using halves, and let them warm undisturbed for 1 to 2 minutes so the surface can caramelize.
• Turn the prunes once and cook for another minute or so, until the edges look slightly crisp and the centers are soft and chewy.
• Scoop the cold vanilla ice cream into a small serving bowl.
• Spoon the warm prunes over the ice cream. Drizzle the remaining extra-virgin olive oil over the top, then finish with caramel sauce, if using.
• Serve immediately while the prunes are still warm.

Notes

The caramel sauce is optional, but it works well when you want a deeper bittersweet edge.

Nutrition

Serving: 1gCalories: 493kcalCarbohydrates: 57gProtein: 5gFat: 29gSaturated Fat: 11gPolyunsaturated Fat: 2gMonounsaturated Fat: 14gCholesterol: 58mgSodium: 107mgPotassium: 556mgFiber: 4gSugar: 43gVitamin A: 868IUVitamin C: 1mgCalcium: 186mgIron: 1mg

Keyword extra virgin olive oil, ice cream topping, olive oil ice cream

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