Olive Oil Ice Cream with Caramelized Prunes
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.
Equipment
- Small skillet
Ingredients
- 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