RECIPES FROM THE BLOOMIST KITCHEN

VANILLA ICE CREAM WITH BLOOMIST OLIVE OIL & FLAKY SEA SALT

This is one of the simplest and most unexpectedly luxurious ways to enjoy exceptional olive oil. A scoop of good vanilla ice cream becomes something entirely different when finished with a generous drizzle of Bloomist Extra Virgin Olive Oil, rich, grassy, and lightly peppery, balanced by a pinch of flaky sea salt.

The contrast of cold and creamy with warm, aromatic oil creates a dessert that feels both indulgent and refined. It’s a classic Italian-inspired pairing, elevated by the quality of the ingredients. With an olive oil like Bloomist’s private reserve from the ancient hill town of Trevi, one of Italy’s most renowned olive oil regions, this becomes less of a trick and more of a statement, proof that great olive oil belongs just as much on dessert as it does anywhere else.

Served alongside a cup of Bloomist Golden Sun Tea, an herbal blend with bright citrus and soft botanical notes, the experience feels light, calming, and especially well suited to an evening dessert.

Makes:

2–4 scoops

Prep:

1–2 minutes

INGREDIENTS

2 to 4 scoops high-quality vanilla ice cream
2 to 3 tablespoons Bloomist Extra Virgin Olive Oil (or equivalent ultra-premium finishing olive oil)
Flaky sea salt (we like Maldon)

INSTRUCTIONS

Scoop the ice cream into chilled bowls.
Let sit for 1 to 2 minutes to soften slightly.
Generously drizzle Bloomist Extra Virgin Olive Oil over the ice cream.
Finish with a light pinch of flaky sea salt.
Serve immediately.

TIPS:

Use more olive oil than you think. The flavor should be clearly present.

The salt should enhance, not dominate.

Best with a mild, creamy vanilla base to let the oil shine.

Optional: add a few toasted pistachios, hazelnuts, or Marcona almonds for texture and a subtle nutty contrast.

Optional: finish with a very small pinch of fresh herbs such as thyme, finely minced rosemary, or thinly sliced basil. Use sparingly so it complements rather than competes with the olive oil.