Here’s some food fun for National Ice Cream Month:
Use olive oil or whiskey as the “sauce” on your sundae.
It’s a sophisticated sundae that can also be made with sorbet.
Use your finest olive oil. While some people will prefer the mildest oil, we also like fruity or peppery olive oil flavors.
Prefer to use whiskey? You can use a blended scotch, single malt, or Irish whiskey. We personally like a robust peaty scotch with vanilla ice cream, and a blend on the sorbet.
We use plain vanilla ice cream or lemon sorbet, but you can experiment with other flavors.
Some of the olive oil or whiskey will combine with the melted ice cream/sorbet on the bottom of the dish, creating a sauce.
RECIPE: OLIVE OIL OR WHISKEY SUNDAE
Vanilla ice cream or lemon sorbet
Olive oil or whiskey
Toppings: fruit, nuts, candied lemon/orange peel, chocolate chips, crumbled cookies, pie dough crumbles, etc.*
Optional garnish: coarse sea salt or crunchy flavored salt
Optional topping: dab of mascarpone or hand-whipped cream
Assemble the ingredients as with any sundae: ice cream, sauce, toppings, whipped cream.
> Check Out The Different Types Of Salt
> The Different Types Of Olive Oil
> The History Of Ice Cream
> The History Of The Ice Cream Sundae
*While we like crumbled shortbread cookies and pie dough crumbles. We also like the added crunch of—wait for it—Corn Flakes!
 An olive oil-raspberry sundae (photo © California Olive Ranch).
 Instead of drinking the shot, pour it over your ice cream (photo © Andres Haro Dominguez | Unsplash).
THE NIBBLE Blog – Adventures In The World Of Fine Food