I have friends eating their way through their last week in Austin before a big move overseas. Some of their favorite things include dessert: particularly Lick Ice Cream. While I do love Lick, I can’t sample some of the favorites. I decided to try my hand at a Dark Chocolate with Olive Oil and Sea Salt ice cream for these ice cream connoisseurs. This version I can eat and so can they. It might be my favorite of all chocolate ice creams. It’s the texture that does it for me. To finish, add a sprinkle of sea salt and a little more olive oil if you desire and you’re golden.

Dark Chocolate Ice Cream with Olive Oil and Sea Salt
1 cup unsweetened cocoa powder
2 pinches sea salt, plus extra for garnish
1 scant cup sugar
3/4 cup boiling water
1 1/4 cup coconut milk
3 Tablespoons full-bodied extra virgin olive oil, plus extra for garnish

Mix the cocoa, salt, and sugar in a saucepan. Add the boiling water and stir into a paste. Add the coconut milk and simmer until the mixture comes to a light boil. Remove from heat. Whisk in the olive oil.

I decided to use a still freeze for this one. Place hot mixture in a heat proof bowl/tupperware with a lid. Leave uncovered in the freezer until chilled- about an hour. After the initial hour, mix with a wooden spoon every 20-30 minutes to even out the frozen crystals. When mixture is starting to feel frozen (about 2-3) hours, place in a blender or use handheld immersion blender and break up frozen parts. Freeze until ready to eat.

Drizzle with olive oil and additional sea salt if desired.