No-Churn Ricotta Ice Cream
User Reviews
5
No-Churn Ricotta Ice Cream
Description
No-Churn Ricotta Ice Cream blends cold heavy cream whipped to stiff peaks with a smooth mixture of whole milk ricotta cheese, sweetened condensed milk, vanilla extract, and salt. The ricotta mixture is beaten until velvety, then gently folded with the whipped cream to maintain airiness. The combined mixture is chilled in a freezer-safe container for 4 to 6 hours until firm.
The resulting ice cream is creamy and smooth, with a delicate sweetness balanced by hints of tang from the ricotta. Its no-churn method makes it accessible without specialized equipment. The recipe suggests topping scoops with honey and nuts, which add pleasant texture and contrast to the cold dessert.
To ease serving, especially if frozen longer than 6 hours, letting the ice cream soften briefly at room temperature helps with scooping. This recipe produces a rich frozen treat ideal for gatherings or as a simple homemade dessert.
Ingredients
- 8 ounces heavy cream cold
- 16 ounces ricotta cheese whole milk
- 1 sweetened condensed milk 14-ounce can
- 2 tablespoons vanilla extract
- 1/2 teaspoon salt
for serving: honey, toasted almonds, pistachios, cashews
Instructions
- Place the cream in the bowl of your electric mixture and beat just until stiff peaks form. Transfer the cream to a bowl and set it aside (you don’t need to wash the mixing bowl). Add the ricotta, condensed milk, vanilla extract and salt to the mixing bowl and beat on medium speed until smooth and combined. Turn off the mixer and fold the heavy cream into the ricotta mixture.
- Pour the mixture into a freezer-safe container. Freeze for 4 to 6 hours.
- After 4 to 6 hours, scoop out the ice cream and top it with honey and your favorite kind of nuts. I find that with no-churn ice cream, it can be really hard to scoop if it’s frozen longer than 6 hours, so just let it sit at room temperature for a while before scooping!
User Reviews
Overall Rating
5
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