Our local pizza spot, Paparazzi, is one of those places where it’s all about the ingredients. The sourdough pizza crusts are made fresh daily, there are beautiful Italian groceries tucked into the little counter shop, and the soft serve alone is worth a visit.
They have this signature sundae—vanilla soft serve topped with olive oil and pistachios—that might surprise you, until you taste it. One bite and I immediately wanted to make my own version at home. For my spin, I took those same flavors in an affogato-inspired direction: scoops of vanilla ice cream, good olive oil, chopped pistachios, shaved dark chocolate, and flaky salt.
It’s one of my favorite endings for a dinner party, partly because it’s so delicious and partly because there’s no cooking involved. You can set out the toppings and let everyone build their own, which is exactly the level of effort I want to be putting into dessert after making dinner. And it’s always a fun surprise for guests to realize how good olive oil and salt taste on ice cream.
Why Olive Oil and Flaky Salt Belong on Your Desserts
Think about what a little salt does for a chocolate chip cookie, or why salted caramel is so good. That savory edge makes the sweetness more interesting, and olive oil takes it a step further.
Against the cold vanilla ice cream, you really taste the oil’s fruity, slightly peppery flavor. It adds a silky richness, while the pistachios bring crunch and the dark chocolate gives each bite a little bitterness. The flaky salt pulls it all together.
A traditional affogato has hot espresso poured over ice cream or gelato. This version lets the olive oil be the main event, though you can absolutely add espresso if you want that coffee-and-dessert moment.
The Ingredients Make the Dessert
With so few ingredients, each one deserves some attention.
Vanilla ice cream. I love a creamy vanilla or vanilla bean ice cream or gelato.
Extra-virgin olive oil. Use an oil you enjoy on its own, with a fresh, fruity flavor and a little pepperiness. This is the moment for the bottle you save for finishing salads or dipping bread.
Pistachios. Roughly chop them so you get a mix of smaller bits and bigger pieces.
Dark chocolate. Thin shavings give you a little chocolate in every spoonful without overwhelming the other flavors. You can run a vegetable peeler along the edge of a chocolate bar, or shave it with a knife.
Flaky sea salt. I like Maldon for this—the delicate flakes add little bursts of salt and texture.
How to Serve It for a Dinner Party
The beauty of this dessert is that almost everything can be ready before your friends arrive. Chop the pistachios, shave the chocolate, and put each in a small bowl. Set them out with the olive oil, flaky salt, and serving glasses, then leave the ice cream in the freezer until dessert.
When you’re ready, scoop the ice cream and let everyone finish their own. Guests can choose to go heavy on the pistachios, add extra chocolate, or add another drizzle of olive oil.
A pretty glass, a few generous scoops, and something unexpected on top. This is one of those desserts that people will really remember.
Description
Vanilla ice cream topped with extra-virgin olive oil, crunchy pistachios, dark chocolate, and flaky salt. An easy, no-cook dessert for dinner parties—or any night you want something a little special.
- 1 pint vanilla bean ice cream or vanilla gelato
- 4 teaspoons good extra-virgin olive oil, plus more to taste
- 1/4 cup shelled pistachios, roughly chopped
- 1 ounce dark chocolate, shaved
- Flaky sea salt, such as Maldon, to taste
- Scoop the ice cream. Divide the ice cream among four small bowls or dessert glasses.
- Add the olive oil. Drizzle each serving with about 1 teaspoon of olive oil, letting it run over the scoops.
- Finish with the toppings. Scatter the chopped pistachios and shaved chocolate over each serving. Top with a small pinch of flaky salt.
- Serve immediately. Add another drizzle of olive oil to taste and enjoy while the ice cream is cold.