• Brightland Creations: Olive Oil Gelato

Brightland Creations: Olive Oil Gelato

Recipe by: Chef Megan Marlow

One of the best things about living in Los Angeles is the exposure to wonderful, plant-based cooking. Citizen Mustard is an upscale, vegan dining experience founded by Chef Megan Marlow. Hosting monthly luxury dinners, Chef Megan and her team create delicious, ethical meals of which a portion is donated to rotating charities. For their latest dinner, Chef Megan created a scrumptious olive oil gelato, featuring Brightland's ALIVE!


  • 2 cups coconut milk (the thick white part from roughly two full-fat cans)
  • 1 cup milk alternative
  • 1 1/4 cups granulated sugar
  • 3 TBSP refined coconut oil (melted)
  • 1 tsp coarse ground sea salt
  • Maldon salt for sprinkling on top
  • 1/2 cup of Brightland ALIVE olive oil
  • *The milk alternative should be a high-fat content milk (i.e. cashew, walnut, etc.). Homemade is always best as you can create a much thicker version like a


  • 1 Add the coconut milk, milk alternative, granulated sugar, coconut oil, and salt to a medium saucepan. Heat on low until the sugar and salt have completely dissolved into the liquid.
  • 2 Pour the ingredients from the saucepan into a high-speed blender (or leave it in the pan and use an immersion blender).
  • 3 Slowly add Brightland's ALIVE while the rest of the ingredients are blending.
  • 4 Transfer the mixture to a clean bowl and refrigerate until chilled (roughly 2 hours).
  • 5 Once chilled, transfer your gelato mixture to an ice cream maker and allow it to churn until your desired consistency is met.
  • 6 Transfer your gelato to a freezer safe container and place a piece of plastic wrap or parchment paper directly onto the gelato. Push down gently to create a seal - this will prevent ice crystals from forming on the gelato. Place it in the freezer.
  • 7 When you're ready to indulge in your gelato, top it with a drizzle of Brightland's ALIVE and a sprinkle of Maldon sea salt! Enjoy!