Keto Orange Cardamom Olive Oil Ice Cream

Olive oil in ice cream might sound strange at first, but it works really well here. It adds a smooth, rich texture and a subtle flavor that pairs perfectly with orange and cardamom.

This is one of those recipes that feels a little fancy but is actually simple to make at home. You just infuse, blend, chill, and churn.

The orange zest brings a fresh, bright note, while the cardamom adds a warm and slightly spiced touch. Together they make something that tastes special.

Best of all, it’s low carb and keto friendly, so you can enjoy a scoop without worrying about sugar or extra carbs. I use allulose to keep it sweet and creamy.

I also fold in thin flakes of sugar-free dark chocolate at the end, which give every bite a nice little crunch.

Why You’ll Love This Recipe

Bright Citrus Flavor – Fresh orange zest and orange extract give every creamy bite a vivid citrus taste.

Warm Cardamom Finish – Ground cardamom adds gentle spice that makes the orange flavor taste more refined.

Silky Creaminess – Heavy cream, almond milk, olive oil, and xanthan gum create a smooth, scoopable texture.

Rich Olive Oil Depth – Extra virgin olive oil adds subtle fruitiness and makes this ice cream taste wonderfully luxurious.

Recipe Ingredients

For The Ice Cream

• 1 1/2 cups Heavy Cream
• 1 1/4 cups Unsweetened Almond Milk
• 1/2 cup Powdered Allulose
• 3 tbsp Extra Virgin Olive Oil
• 1 tbsp Finely Grated Orange Zest
• 1 tsp Orange Extract
• 1/2 tsp Ground Cardamom
• 1/8 tsp Xanthan Gum
• 1/8 tsp Fine Sea Salt

For The Chocolate Flakes

• 3 oz Sugar-Free Dark Chocolate
• 1 tsp Refined Coconut Oil

How To Make

Step 1

Warm the heavy cream, almond milk, orange zest, and cardamom over medium-low heat until steaming. Remove from the heat and let the flavors infuse for 10 minutes.

Step 2

Blend the infused mixture with the powdered allulose, olive oil, orange extract, xanthan gum, and sea salt until fully emulsified.

Step 3

Refrigerate the ice cream mixture for at least 3 hours or until thoroughly chilled.

Step 4

Melt the dark chocolate with the coconut oil in short intervals, stirring until smooth. Let it cool until barely warm but still fluid.

Step 5

Churn the orange mixture in an ice cream maker according to the manufacturer’s directions. Drizzle in the chocolate during the final minute to create thin flakes.

Step 6

Transfer the ice cream to a freezer-safe container and freeze for 3 to 4 hours before serving.

Tips

Use Only the Bright Orange Zest

Grate only the bright orange surface of the peel. The white layer underneath tastes bitter and can cover up the cardamom and olive oil flavors.

Pack the zest loosely when measuring the tablespoon. A fine grater gives you small pieces that infuse evenly without leaving a chewy texture.

Choose a Mild Olive Oil

I recommend a smooth, fruity extra virgin olive oil rather than one with a strong peppery taste. The flavor becomes more noticeable once the ice cream is frozen.

Use fresh olive oil and measure it carefully. Too much can make the base feel oily instead of creamy.

Mix the Xanthan Gum With the Allulose

Stir the xanthan gum into the powdered allulose before adding them to the liquid. This spreads the tiny amount of xanthan gum evenly and helps prevent gummy clumps.

Blend until the olive oil is fully mixed in and the base looks smooth. About 30 to 45 seconds is usually enough, since too much blending can add excess air.

More Recipes

• Keto Cardamom Cream Cookies
• Keto No Bake Cardamom Pistachio Cheesecake
• Keto Orange Blossom Yogurt Cake
• Keto Orange Creamsicle Bars
• Keto Ricotta Orange Cookies

Frequently Asked Questions

Can I make this orange cardamom ice cream without an ice cream maker?

Yes. Pour the chilled mixture into a shallow freezer safe container and freeze it, stirring well every 30 to 45 minutes for the first 2 to 3 hours to help create a smoother texture.

The chocolate flakes can be stirred in during the final mixing step, once the ice cream is thick but not fully frozen.