Kombu Oil with Ice Cream - Lofoten Seaweed

Recipe

Kombu Oil with Ice Cream

  • Dessert
  • Vegan
  • Vegetarian
Cook 40mins Serves Serves 4

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

  1. Preheat the oven to 160°C.  
  2. Place the dried kombu on a lined baking tray and roast for 30 minutes until dry and slightly crisp.  
  3. Let the kombu cool, then break into smaller pieces and blend into a fine powder using a food processor.  
  4. Add the oil and blend until well combined. 
  5. Transfer to an airtight jar or container, seal, and leave to infuse in the fridge for at least 4–5 days.  
  6. Strain the oil if desired, or leave some of the fine kombu particles for added texture.  
  7. Store in an airtight container in the fridge.  
  8. To serve, scoop the ice cream into bowls and drizzle the kombu oil over the top to taste. 

Products used in this recipe