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Olive Oil Stacciatella Ice Cream Sandwiches

olive oil ice cream with flecks of chocolate sandwiched between two layers of a blondie. 

Prep Time 45 minutes
Cook Time 40 minutes
Resting Time 5 hours 40 minutes
Total Time 1 hour 25 minutes
Servings 8 sandwiches


Olive Oil Stracciatella Recipe:

  • 1 1/3 cup whole milk
  • 1/2 cup cane sugar
  • 1/2 tsp salt
  • 1 1/2 tsp vanilla (optional)
  • 1 1/3 cup heavy cream
  • 4 large egg yolks *
  • 1/2 cup high-quality extra virgin olive oil
  • 2 ounces chocolate (you can use dark, milk, semi-sweet, whatever you prefer!)
  • 1 tablespoon unsalted butter

Blondie Recipe:

  • 2 1/2 cups all-purpose flour
  • 1 tsp baking soda
  • 1 tsp salt
  • 1 cup butter, softened
  • 1 cup brown sugar
  • 1/2 cup can sugar
  • 2 eggs
  • 2 tsp. vanilla extract


Olive Oil Ice Cream

  1. Combine the whole milk, 1/3 cup of full cream,  sugar, and salt in a medium saucepan over medium-low heat. Bring to a simmer. In a large separate bowl, whisk together the egg yolks. Set aside.

  2. Remove from the milk mixture from the heat and slowly temper a bit of the milk mixture into the egg yolks, whisking continuously as you pour. Return the tempered milk/egg mixture back into the saucepan over medium-low heat. Stirring continuously, until the mixture coats the back of a wooden spoon (about 10 minutes).

  3. Place the heavy cream and vanilla in a large bowl container. Once the ice cream base is thick, pour it through a fine-meshed sieve over the cream. Whisk mixture together. Slowly whisk the olive oil into the ice cream base–whisking as you go. Place mixture straight into the freezer, stirring every 25 minutes or so. Alternatively, you can place ice cream base in an airtight container and set in the refrigerator until it has completely chilled overnight. While the ice cream is chilling begin to make the blondies. 

  4. Churn ice cream in an ice cream maker according to the manufacturer’s instructions. As the ice cream is churning, prepare the chocolate. Combine the chopped chocolate and butter in a small microwave-safe bowl. Microwave until the chocolate has melted. During the last 10 minutes of churning, begin to spoon the chocolate mixture into the churning ice cream so that tiny flecks begin to appear. 

  5. By now the blondies have been made and are cool. Start to spoon the just-churned ice cream onto one half of the blondie. Place the other half on top and press down slightly (to form a sandwich). Wrap the sandwich in parchment paper and stick in the freezer for 3-4 hours or until the ice cream is set. Once the ice cream has set, you can remove the sandwich and cut into 8 pieces. 


  1. Preheat an oven to 350°F. Line a baking sheet with parchment paper, allowing the parchment to hang over the long sides of the pan.

  2. Sift together the flour, baking soda and salt. Set aside.

  3. In the bowl of an electric mixer beat the butter on medium-low speed until smooth, about 30 seconds. Add the brown and granulated sugars, increase the speed to medium and beat until slightly fluffy, about 1 minute, stopping the mixer occasionally to scrape down the sides of the bowl. Add the eggs one at a time, beating well after each addition, then beat in the vanilla, stopping the mixer occasionally to scrape down the sides of the bowl.

  4. Reduce the speed to low, gradually add the flour mixture and beat until just combined. Transfer dough to baking sheet and using a spatula begin to spread the batter to cover the baking sheet (a thin layer). Cook for 13 -15 minutes or until golden brown. Let cool on wire rack for at least an hour. Once it is cool, flatten the blondie with a rolling pin to desired thinness. Cut the blondie in half. 

  5. To assemble the ice cream sandwiches scoop of ice cream onto one half of the blondie, spread as you go. You can use almost all the ice cream! Place the half on top. Wrap in parchment paper and freeze until ice cream has set. Then you can cut the blondie sandwich into smaller pieces.

  6. Serve the ice cream sandwiches immediately, or individually wrap them in parchment paper and place them in a freezer-safe container for up to three days.

Recipe Notes

* you can save the whites for my macaron recipe or my white chocolate cake recipe