Ricotta Ice Cream, delicious and fresh, perfect for summer days or for those who love enjoying ice cream all year round. This ricotta ice cream recipe is egg-free and made without an ice cream maker, just like the low glycemic index ice cream and the sugar-free Bacio-flavored ice cream. It will have a creamy texture, thanks to the presence of cream. Just 3 ingredients, and then it will be ready to garnish. I dared with crushed pistachios and chocolate chips, and I assure you, it was the icing on the cake. In this recipe, you’ll also find how to make sugar-free ricotta ice cream, so you can enjoy a low glycemic index and healthy ice cream.
Now, let’s make the ricotta ice cream!
- Difficulty: Very Easy
- Cost: Very Cheap
- Rest time: 2 Hours
- Preparation time: 10 Minutes
- Portions: 5
- Cooking methods: No Cooking
- Cuisine: Italian
- Seasonality: All Seasons
- Energy 343.26 (Kcal)
- Carbohydrates 23.01 (g) of which sugars 21.92 (g)
- Proteins 6.64 (g)
- Fat 25.44 (g) of which saturated 4.42 (g)of which unsaturated 4.72 (g)
- Fibers 0.64 (g)
- Sodium 41.02 (mg)
Indicative values for a portion of 100 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients for making ice cream with cream and ricotta
- 9 oz cow ricotta
- 3/4 cup fresh liquid cream
- 2/3 cup sugar (or erythritol)
- 1 tbsp dark chocolate chips (for garnishing)
- 1 tbsp crushed pistachios (for garnishing)
Tools
- 1 Bowl
- 1 Electric whisk
Preparation
Put the ricotta in a bowl, add the sugar, or erythritol, and work it with the whisks until it becomes creamy. Gradually, while continuing to whisk, add the cream.
Beat for 30 seconds, then gather everything with a spatula and place the bowl in the freezer for half an hour. After half an hour, take the ricotta ice cream and mix it well initially with a whisk, then put the bowl back in the freezer for another half an hour.
Take the ice cream again, and since it will be firmer, mix it with a spoon. Repeat this step 2 more times, and then the ricotta ice cream is ready. Now all you have to do is scoop up some ice cream balls with an ice cream scoop, distribute them in cups, and garnish with crushed pistachios and chocolate chips.
Extra tips for ricotta ice cream
Instead of cream, you can use coconut milk, which will pair beautifully with the chocolate chips. Alternatively, you can use vegetable cream.
