The powerful flavors of ice cream isn't just for savory dishes. You can also use them to enhance your favorite desserts, like this olive oil ice cream.

This cherry and Extra Virgin Olive Oil from Spain ice cream is great treat on a hot day and if you're a fan of the soft flavors of extra virgin olive oil from Spain mixed with the sweetness of cherries. Plus, it's sustainably made thanks to its seasonal ingredients. If you like to experiment with unique desserts that you don’t see every day, then this unique recipe developed by the chefs at the Hotel Industry and Tourism school in Madrid is for you. It is a great accompaniment to an almond tart or any flakey pastry. Try it for yourself!

I don't have an ice cream maker and I really wanted ice cream. I was happy when I found a can of coconut milk in the fridge and I decided to make this with a little help from the internet. You can also add any flavouring you like, not just Dates.

I had heard of this before, and while I salute the culinary pioneer who first declared it delicious, I only say this is my version of it because I think you can use whichever EVOO you like the most, but the quality of the ice cream is actually more important (and cheaper).

A simple and delicious healthy ice cream in just 4 steps that you'll love! Perfect for babies, kids, and adults alike.Tip: For best results, stir the mixture after 1 hour in the freezer to prevent ice crystals from forming. Repeat this process 1-2 more times to make your ice cream extra creamy.

This ice cream is made in two days. You have to do one step first and complete the other the following day. It's a French ice cream made with vanilla, dry raisin and rum. It's really delicious! It takes a little bit of time but it's definitely worth it!

A friend taught me this recipe, which I love very much. After many experimentations and making minor adjustments along the way (I probably made this over 10 times), I finally came up with a recipe that tastes just how I like it.If you have rum-preserved raisins on hand, you could use the rum which the raisins were preserved in, instead of using ordinary rum. But, if you use the raisins soaked in rum, the flavor of alcohol will be too strong, making it taste bitter. If you don't have a milk carton, use a plastic container lined with a sheet of plastic wrap instead. Recipe by ::meguco::

I love pistachios!I had pistachio ice cream before and I wanted to eat it again~!However, no stores nearby sold it... If you have pistachio paste, you can make it rather easily, but it's expensive...So, after many trials and errors, with some simple ingredients I made it~!This is the recipe that I arrived at.I really don't like to do dishes so I just gently wiped the mixer I used in Step 2, and used it again in Step 3, and then again in Step 4.As for the color of the ice cream, I used only enough to change the color of the pistachios.The picture on top and in Step 5 is the powder version. The picture in Step 4 uses the nuts. (Overall, even with the pictures, they are still different.) Recipe by saco mama

My first ice cream tart, which imitated the taste of Godiva, was quite popular.So, I thought that my beloved pistachio ice cream would go well with it. I tried it out and it was a delicious combination!Be sure to bake the tart crust real well!! It will get moist halfway through. Make the chocolate layer thin enough so that it is easy to eat.The tart crust is from. Reduce the flour from 120 g to 110 g and add 10 g of cocoa powder to make it. Recipe by saco mama

The black sesame ice cream I had in Japan was so tasty that I started adding ground black sesame seeds to vanilla ice cream at home. When I tried adding it to chocolate ice cream, the result was amazing... Recipe by Yukirinrin

It's strawberry season, and even though it's still a bit cold for ice cream, we're going to cover them with warm or hot chocolate. Delicious!

I really wanted to try Godiva's new ice cream tart when I saw it.But they weren't being sold close to me yet, and they were expensive too.I arranged some ingredients I had on hand to my taste, and it turned out really delicious.☆Make sure to thoroughly bake the tart base!! It will become soggy if you don't bake it enough.☆This is easier to eat with a thin layer of chocolate. It will harden quite a bit if you add a thick layer...☆Please make sure to let the ice cream thoroughly solidify before topping it with the puree. Otherwise, it will mix together, and not layer up properly. Recipe by saco mama