In this study, we explored the sensory and nutritional properties of innovative ice-creams designed totally replacing cow’s milk cream with extra virgin olive oil (EVOO). Milk and chocolate flavored ice-creams containing 14.1% and 10.2% milk cream or 5.1% and 3.6% of EVOO were produced. In a triangle test, only the milk-flavored ice-cream with EVOO was distinguished from its traditional counterpart whereas in a quantitative descriptive sensory analysis EVOO ice-creams showed an increased intensity of the descriptor “grassy” that was supported by the greater concentrations of specific volatile organic compounds coming from EVOO, compared to traditional ice-creams. Moreover, EVOO ice-creams contained less saturated fatty acids and more mono- and poly- unsaturated fatty acids along an increased concentration of bioaccessible polyphenols and antioxidant activity measured after an in vitro digestion, which was more pronounced in milkflavored sample. Data showed that EVOO can be a functional fat replacer in ice-cream recipes to produce healthier products
