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vanilla ice cream with tarragon high-phenolic olive oil

Vanilla Ice Cream with High-Phenolic Tarragon Oil

August 11, 2025

This unexpected dessert pairs creamy vanilla ice cream with a vibrant, herb-infused extra virgin olive oil for a refreshing summer finish. By blanching and blending fresh tarragon with high-phenolic kyoord olive oil, you create a bold green drizzle that brings anise-like brightness and antioxidant richness to every bite. A pinch of flaky salt ties it all together – sweet, savory, and a little bit wild.

Whether you’re hosting guests or craving something indulgent yet elevated, this recipe proves that olive oil belongs at the dessert table.

Key ingredients: high-phenolic olive oil, fresh tarragon, vanilla ice cream
Perfect for: summer entertaining, herb-forward desserts, antioxidant-rich recipes

vanilla ice cream with herb-infused olive oil

Tarragon olive oil - recipe with vanilla ice cream

Vanilla Ice Cream with High-Phenolic Tarragon Oil

Rated 5.0 stars by 1 users

Servings

4

Whether you’re hosting guests or craving something indulgent yet elevated, this recipe proves that herbal olive oil belongs at the dessert table.

Image of Vanilla Ice Cream with High-Phenolic Tarragon Oil

Ingredients

¼ cup (60 mL) kyoord extra virgin olive oil
10–12 sprigs fresh tarragon (about 15 g)
1 pint good-quality vanilla ice cream
Flaky sea salt, for finishing
Ice water, for blanching

Directions

Blanch the tarragon:

Bring a small pot of water to a boil. Add the tarragon sprigs and blanch for 10 seconds. Immediately transfer them to a bowl of ice water to stop the cooking and preserve their bright green color.

Dry thoroughly:

Drain and gently pat the tarragon completely dry with paper towels. Any moisture can interfere with blending and shorten shelf life.

Blend the oil:

Add the tarragon and Kyoord olive oil to a high-speed blender. Blend on high for 60 seconds until the mixture is smooth and intensely green.

Strain:

Pour the oil through a fine-mesh strainer or cheesecloth into a clean jar. Let it drip naturally without pressing too much to maintain clarity.

Reserve the pulp:

The leftover tarragon purée can be saved and used as a flavorful base for salad dressings, or marinades.

Plating:

Scoop 1-2 scoops of vanilla ice cream into each chilled serving bowl. Drizzle approximately 1 tablespoon of the tarragon oil over each portion. Finish with a light sprinkle of flaky sea salt just before serving.

Recipe Note

Tip:
If you have extra oil, refrigerate it in an airtight container for up to 2 weeks. Bring to room temperature before serving.

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This award-winning early harvest olive oil is known as one of the most exceptional olive oils in the world and has been rigorously tested by scientists for treatment of various diseases, including hypertension, cancer, and Alzheimer’s.

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