Soya yoghurt ice cream with mint and Olive Oil from Spain recipe
Mash or crush the mint with a little water.
Mix the sugar with the water and the liquid from the previous step to make a syrup and add the gelatine.
Pour in the Extra Virgin Olive Oil from Spain, whisk in a blender and leave to cool.
Mix in the yoghurt and place in the freezer.
Remove the mould from the freezer occasionally and give the mixture a stir so that it doesn't crystallise.
If you have an ice-cream maker, you can place the mixture in the machine.
Serve with tropical fruit salad, with fresh mango or fresh pineapple slices.
Serve with rich chocolate cake or melt your favourite chocolate and drizzle over the ice cream from a teaspoon.
*Recipes developed by the Hotel Industry and Tourism School of Madrid. Pictures by Fernando Ramajo. We wanted to introduce you to this traditional recipe made with a product that has been used for thousands of years… Olive Oil from Spain. Learn more about the history of our liquid gold here!: