Ricotta Ice Cream Recipe

Indulge in this luxuriously smooth and creamy Ricotta Ice Cream, a delightful twist on a classic dessert! This simple recipe, inspired by the Australian Women's Weekly, delivers a surprisingly light and refreshing treat perfect for a hot summer day or a special occasion. Made with just a few fresh ingredients, this homemade ice cream is surprisingly easy to make and requires minimal cooking time. Get ready to impress your friends and family with this unforgettable dessert!

Prep Time 15 mins
Cook Time 15 mins
Calories 414.4 kcal
Protein 20g
Rating 5.0 (1 Reviews)
Ricotta Ice Cream 26

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Recipe Author

Chef Forktionary, author of this recipe

Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Ricotta Ice Cream

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How to Make Ricotta Ice Cream

  1. Combine 500g ricotta cheese and 100g caster sugar in a food processor. Blend until completely smooth and creamy.
  2. Gently transfer the ricotta mixture to a large bowl.
  3. 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.
  4. Pour the ice cream mixture into a freezer-safe container. Cover tightly with a lid or plastic wrap.
  5. Freeze for at least 6 hours, or preferably overnight, until solid.
  6. 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