Honey & Olive Oil Ice Cream served with a toasted Sponge cake, a Sweet olive oil gel and toasted Almond crumbs.

Honey & Olive Oil Ice Cream Ingredients:

2 cups whole milk/ full cream milk, cold
1 cup heavy cream, cold
¼ cup fine granulated sugar
¼ cup olive oil
¼ cup honey
¼ tsp flaked/ fine ground sea salt


  1. Combine milk and cream into a medium bowl.
  2. Whisk in the sugar and olive oil. Continue to whisk vigorously for about 30 sec to dissolve sugar.
  3. Pour the ice cream base into counter-top ice cream maker. Following the manufacturer’s instructions for your appliance, freeze for about 20 min.
  4. Stir salt into honey and slowly pour into the ice cream maker as it churns. Let it continue to churn for about 10 min more, or until the ice cream becomes firm. Scoop your ice cream into a container and put into freezer till needed.


Vanilla Sponge Cake Ingredients:

45g unsalted butter, melted, plus extra for greasing
125g plain flour
¾ tsp baking powder
¼ tsp salt
2 tbsp cornflour
6 large eggs, separated
1 tsp cream of tartar
200g caster sugar
1 ½ vanilla extract
3 tbsp whole milk at room temperature


  1. Preheat oven to 180°C.
  2. Lightly grease and line cake tins wit baking parchment.
  3. Sift the flour, baking powder, salt and cornflour into a small bowl and set aside.
  4. Whisk egg whites in a large bowl, until light and foamy.
    Whisk in the cream of tartar until soft peaks form, then add half of the sugar. Beat the mixture well to form stiff peaks.
  5. In a separate bowl, beat the egg yolks and the remaining sugar for 4-5 min until thick and pale yellow.
  6. Add the vanilla extract, butter and milk and mix well.
  7. Fold in the flour mixture, until combined.
  8. Fold in the egg white mixture, until combined.
  9. Divide the batter evenly between the tins.
  10. Bake for 20-25 min, until the cakes are golden, and an inserted toothpick comes out clean.
  11. Cool in the tin for 10 min, then leave on a wire rack to cool completely. Cut into shape and size needed.


Sweet Olive Oil Gel Ingredients:

3 egg yolks
100g glucose
1 pinch of salt
250 ml olive oil


  1. Add glucose and egg yolks in kitchen aid. Add salt
  2. Whisk together until combined.
  3. Stream in olive oil slowly.
  4. Pour into container and store in fridge.


Toasted Almonds Ingredients:

2 cups of almonds


  1. Preheat oven to 180°C.
  2. Spread almonds evenly out on the baking tray.
  3. Toast almonds to liking.
  4. Let almonds cool down.
  5. Crumb almonds.