Pastiera-style ice cream without an ice cream maker is a fresh and irresistible variation of the classic Neapolitan Easter dessert. Made with ricotta, cooked wheat, orange zest and orange blossom water, it captures the full fragrance and authentic flavor of pastiera in a creamy version perfect for spring.
It’s an ideal dessert for anyone looking for an easy homemade sweet that doesn’t require an ice cream maker. With just a few ingredients and a few hours of rest in the freezer you’ll get a soft, fragrant and truly surprising ice cream.
The secret for a perfect result is to warm the cooked wheat slightly with milk and citrus zest, just like in the traditional pastiera preparation. This step makes the ice cream even more aromatic and authentic.
Although it originates as an Easter dessert, pastiera-style ice cream can be prepared all year round, since cooked wheat is easy to find in any season.
This recipe is also perfect for using leftover cooked wheat from making a pastiera, avoiding waste and turning it into a fresh and original dessert.
- Difficulty: Very easy
- Cost: Budget-friendly
- Rest time: 2 Hours
- Preparation time: 15 Minutes
- Portions: 4 medium cups or 2 large bowls
- Cooking methods: No-cook
- Cuisine: Italian
- Seasonality: Easter, All seasons
Ingredients for pastiera-style ice cream without an ice cream maker:
- 1 cup whole-milk ricotta (well drained)
- 3/4 cup heavy cream (for whipping) (about 7 fl oz (200 g))
- 3/4 cup powdered sugar
- 1/2 cup cooked wheat for pastiera
- 3 tablespoons milk
- 1 orange (zest)
- 1 tablespoon orange blossom water
- 1 tablespoon acacia honey
- 2 tablespoons candied orange (or dark chocolate chips)
Tools for pastiera-style ice cream without an ice cream maker:
- 1 Bowl
- 1 Whisk
- 1 Electric hand mixer
- 1 Small saucepan
- 4 Dessert bowls
Steps for pastiera-style ice cream without an ice cream maker:
First, prepare the cooked wheat: put it in a small saucepan with the milk and warm it for 2–3 minutes over low heat, stirring.
Let it cool completely.
In a bowl, work the ricotta (previously drained for a couple of hours in a fine sieve) with the powdered sugar until you obtain a smooth, homogeneous cream.
Add the orange zest, the honey and the orange blossom water to the ricotta-and-sugar cream.
Then add the cooked wheat and the candied fruit (alternatively you can add dark chocolate chips) and mix well to combine the ingredients thoroughly.
Place the very cold cream in a bowl.
Whip the heavy cream until you reach a soft texture, not too firm.
Gradually fold the whipped cream into the ricotta cream.
Fold gently from the bottom upward to avoid deflating the mixture.
Cover the bowl with plastic wrap and place it in the freezer for at least 2 hours, stirring the ice cream with a spatula every 30 minutes to obtain a creamy consistency.
Let it rest in the freezer until fully set. The ice cream can be stored for several hours: simply take it out of the freezer about 10–15 minutes before serving to recover a creamy texture.
This amount yields about 4 medium cups or 2 large bowls.
Tips from Cris & Max:
For an even creamier pastiera-style ice cream, make sure to use well-drained ricotta and avoid over-whipping the cream. If the ice cream becomes too firm after resting in the freezer, leave it at room temperature for a few minutes before serving: it will return soft and velvety.
FAQ (Questions & Answers)
Can pastiera-style ice cream be made without an ice cream maker?
Yes, this recipe is specifically designed to be made without an ice cream maker.
Should the pastiera-style ice cream be soft or hard?
Right after preparation and during the first hours in the freezer it will be soft and creamy. Over time it tends to harden, like all homemade ice creams.
Why is it creamy at the beginning?
Thanks to the presence of ricotta, cream and honey, the ice cream stays softer because these ingredients reduce ice crystal formation.
Why does it become hard after many hours?
Because it doesn’t contain stabilizers, prolonged cold causes the ice cream to naturally compact and become firmer.
How to bring it back to a creamy consistency?
Just leave it at room temperature for about 10 minutes before serving and it will become soft and easy to portion.
Can I use leftover cooked wheat from the pastiera?
Yes, this recipe is perfect for using leftover cooked wheat and turning it into a fresh and tasty dessert.
