Ingredients for Ricotta Ice Cream
- Fresh Ricotta
- Caster Sugar
- Thickened Cream
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How to Make Ricotta Ice Cream
- Combine 500g ricotta cheese and 100g caster sugar in a food processor. Blend until completely smooth and creamy.
- Gently transfer the ricotta mixture to a large bowl.
- In a separate bowl, whip 250ml thickened cream until soft peaks form. Gently fold the whipped cream into the ricotta mixture until just combined. Be careful not to overmix.
- Pour the ice cream mixture into a freezer-safe container. Cover tightly with a lid or plastic wrap.
- Freeze for at least 6 hours, or preferably overnight, until solid.
- Once frozen, let the ice cream sit at room temperature for 5-10 minutes to soften slightly before scooping. Serve in bowls, topped with your favorite fresh fruit, like berries or sliced peaches.
Nutrition Information (Approximate per serving)
Sodium
3 g
Sugar
101g
Fat
92g
Carbs
9g