Best 5 Ricotta Ice Cream Recipes

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Indulge in a creamy and delectable journey with our curated collection of ricotta ice cream recipes. From classic Italian flavors to modern twists, this versatile cheese lends its richness and velvety texture to create a symphony of frozen treats. Dive into the simplicity of our basic ricotta ice cream recipe, a timeless classic that showcases the natural goodness of ricotta. For a touch of elegance, try our honey lavender ricotta ice cream, where the aromatic fusion of honey and lavender elevates the creamy base. If you seek a burst of fruity delight, our summer berry ricotta ice cream is a delightful harmony of sweet berries and tangy ricotta. For a unique and refreshing twist, our lemon ricotta ice cream offers a zesty citrusy flavor that will tantalize your taste buds. And for those who love a touch of indulgence, our chocolate ricotta ice cream combines the richness of chocolate with the smooth creaminess of ricotta, creating an irresistible symphony of flavors. With these recipes, you can create a delightful selection of ricotta ice creams that cater to every palate, making them perfect for any occasion.

Check out the recipes below so you can choose the best recipe for yourself!

TRIPLE CHOCOLATE RICOTTA ICE CREAM



Triple Chocolate Ricotta Ice Cream image

You're going to fall in love with this thick, rich chocolate ricotta ice cream. It has a creamy texture that can't be beat. -Colleen Delawder, Herndon, Virginia

Provided by Taste of Home

Categories     Desserts

Time 40m

Yield 1-1/2 quarts.

Number Of Ingredients 10

1 carton (15 ounces) whole-milk ricotta cheese
1-1/4 cups whole milk
1 cup sugar
4 ounces cream cheese, softened
1/2 cup baking cocoa
1/2 teaspoon instant espresso powder
1/4 teaspoon salt
1 cup heavy whipping cream
3-1/2 ounces milk chocolate, melted and cooled
3-1/2 ounces dark chocolate candy bar, chopped

Steps:

  • Place the first 7 ingredients in a blender; cover and process until combined, about 1 minute. Add cream and cooled melted chocolate; cover and process until slightly thickened, 30 seconds., Fill cylinder of ice cream maker no more than two-thirds full; freeze according to manufacturer's directions, adding dark chocolate during the last 5 minutes of processing in proportion to the amount of the mixture in the cylinder. Refrigerate any remaining mixture until ready to freeze., Transfer ice cream to freezer containers, allowing headspace for expansion. Freeze until firm, 2-4 hours.

Nutrition Facts : Calories 321 calories, Fat 20g fat (12g saturated fat), Cholesterol 53mg cholesterol, Sodium 141mg sodium, Carbohydrate 33g carbohydrate (30g sugars, Fiber 2g fiber), Protein 8g protein.

RICOTTA ICE CREAM



Ricotta Ice Cream image

Provided by Ree Drummond : Food Network

Categories     dessert

Time 6h15m

Yield 6 servings (1 quart ice cream)

Number Of Ingredients 8

1 cup heavy whipping cream, cold
1 pound full-fat ricotta cheese
One 14-ounce can sweetened condensed milk
2 oranges, zested
1 vanilla bean, caviar (seeds) removed, or 1 tablespoon clear vanilla extract
Pinch kosher salt, optional
1 cup raspberries
1/2 cup chopped pistachios

Steps:

  • Add the heavy whipping cream to the bowl of a food processor. Process until stiff peaks form, for about a minute and a half, making sure to not overwhip, as it will be harder to mix later. Transfer the whipped cream to a bowl.
  • Return the food processor bowl to the base (no need to clean). Add the ricotta, sweetened condensed milk, orange zest, vanilla caviar and salt, if using. Process until smooth, about 2 minutes.
  • Using a rubber spatula, add the ricotta mixture to the bowl of whipped cream and fold in gently. Transfer to a freezeproof container with a lid and freeze until firm, at least 6 hours.
  • Serve topped with a few raspberries and the chopped pistachios.

RICOTTA AND CHOCOLATE CHIP ICE CREAM CONES



Ricotta and Chocolate Chip Ice Cream Cones image

Provided by Giada De Laurentiis

Categories     dessert

Time 40m

Yield 12 sugar cones

Number Of Ingredients 10

1 (15-ounce) container whole milk ricotta cheese
1 cup whole milk
1 cup simple syrup, recipe follows
1/2 teaspoon vanilla extract
1 cup semisweet chocolate chips
12 sugar cones (recommended: Keebler)
2/3 cup chocolate-hazelnut spread
1/2 cup semisweet chocolate chips
1/2 cup water
1 cup sugar

Steps:

  • For the Ricotta and Chocolate Chip Ice Cream: In a medium bowl, whisk together ricotta cheese and milk until smooth. Add the simple syrup and vanilla extract. Stir to combine. Pour the ricotta mixture into an ice cream maker and freeze according to the manufacturer's directions. Add the chocolate chips 10 minutes before the end of freezing.
  • For the Sugar Cones: Stand 3 sugar cones in each of the 4 glass tumblers. Mix the chocolate-hazelnut spread and chocolate chips together in a small bowl. Place the bowl over a pan of simmering water, making sure the bottom of the pan does not touch the water. Stir until the chocolate chips have melted and the mixture is smooth. Spoon 2 teaspoons of chocolate mixture into each sugar cone. Place the glasses in the freezer for 10 to15 minutes until the chocolate becomes firm.
  • To serve: Using a 2-ounce ice cream scoop, place 1 scoop of ice cream on top of each sugar cone. Serve immediately.
  • In a saucepan, combine water and sugar over medium heat. Bring to a boil, reduce heat and simmer for 5 minutes, stirring occasionally, until the sugar has dissolved. Take the pan off the heat and allow the syrup to cool.

RASPBERRY-RICOTTA ICE CREAM



Raspberry-Ricotta Ice Cream image

This ricotta ice cream is a delicious, egg-free and easy frozen treat. The creaminess of the ricotta gets a tart bite from firm berries.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes

Number Of Ingredients 7

1 1/4 cups ricotta
1/2 cup cane sugar
3/4 teaspoon vanilla
1 teaspoon grated lemon zest
Coarse salt
1/2 cup heavy cream
1 cup berries

Steps:

  • Puree ricotta, sugar, vanilla, lemon zest, and a pinch of salt. Stir in cream. Freeze in ice cream maker, then mix in berries. Transfer to a container and freeze until firm.

RICOTTA ICE CREAM



Ricotta Ice Cream image

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes

Yield Makes about 7 cups

Number Of Ingredients 5

1 cup sugar
1 cup water
3 cups fresh ricotta cheese
2 tablespoons honey
1 pinch of salt

Steps:

  • In a small saucepan, bring sugar and water to a boil; remove from heat. Refrigerate for at least 1 hour or until chilled.
  • In the bowl of a food processor, combine ricotta, honey, and salt until smooth. Slowly add chilled sugar syrup. Freeze in an ice-cream maker, following manufacturer's instructions.

Tips:

  • Use high-quality ricotta cheese. Fresh, whole milk ricotta will give your ice cream the best flavor and texture.
  • Don't overbeat the ice cream base. Overbeating will make the ice cream grainy.
  • Chill the ice cream base thoroughly before churning. This will help the ice cream freeze evenly and smoothly.
  • Churn the ice cream according to your ice cream maker's instructions.
  • Transfer the churned ice cream to a covered container and freeze for at least 4 hours before serving. This will allow the ice cream to firm up and develop its full flavor.

Conclusion:

Ricotta ice cream is a delicious and refreshing treat that is perfect for any occasion. It is easy to make and can be customized with your favorite flavors and toppings. So next time you're looking for a sweet treat, give ricotta ice cream a try!

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