Recipe
Kombu Oil with Ice Cream
Drizzling olive oil over ice cream has become a popular way to bring a savoury edge to a classic dessert. This kombu oil offers a different take on that idea, using seaweed to introduce a more subtle, ocean-led depth.
This kombu (Stortare in Norwegian) is roasted and infused into oil, developing a rounded, gently toasted character that pairs surprisingly well with the sweetness of vanilla or fior di latte. The result is a simple combination that feels both familiar and unexpected, showing how a small addition can shift a dessert in a new direction.
Instructions
- Preheat the oven to 160°C.
- Place the dried kombu on a lined baking tray and roast for 30 minutes until dry and slightly crisp.
- Let the kombu cool, then break into smaller pieces and blend into a fine powder using a food processor.
- Add the oil and blend until well combined.
- Transfer to an airtight jar or container, seal, and leave to infuse in the fridge for at least 4–5 days.
- Strain the oil if desired, or leave some of the fine kombu particles for added texture.
- Store in an airtight container in the fridge.
- To serve, scoop the ice cream into bowls and drizzle the kombu oil over the top to taste.
