Strawberry and ricotta ice-cream
Strawberry and ricotta ice-cream is a creamy, fruity dessert made with pureed strawberries, rich ricotta cheese, and whipped cream. This simple no-churn recipe results in a smooth texture and refreshing flavor, perfect for warm days.
Cook time 720 min
Prep time 10 min
Ingredients:
1/2 cup frozen strawberries1/3 cup ricotta cheese
1.50 cups condensed milk
1 cup heavy whipping cream
2 tsp vanilla extract
Strawberry and ricotta ice-cream is a delightful and simple dessert that combines the tangy flavor of strawberries with the creamy richness of ricotta cheese. Perfect for any occasion, this homemade ice-cream is easy to prepare and sure to impress your guests with its delicious taste and smooth texture.
Instructions:
- Gather all the ingredients needed for the recipe.
- Place the 1/2 cup of frozen strawberries into a blender or food processor.
- Blend until the strawberries are smooth and pureed.
- In a medium-sized bowl, combine the 1/3 cup of ricotta cheese and 1.5 cups of condensed milk.
- Mix well until the ricotta is fully incorporated into the condensed milk.
- Stir in the 2 tsp of vanilla extract and the strawberry puree to the ricotta and condensed milk mixture.
- Mix until the ingredients are well combined.
- In a separate large mixing bowl, pour in the 1 cup of heavy whipping cream.
- Using an electric mixer, whip the cream on medium-high speed until stiff peaks form. This should take about 3-4 minutes.
- Gently fold the strawberry and ricotta mixture into the whipped cream.
- Use a spatula to combine the mixtures, making sure to keep the whipped cream light and airy.
- Transfer the mixture into a loaf pan or an airtight, freezer-safe container.
- Smooth out the top with a spatula to ensure it is evenly spread.
- Place the container in the freezer for at least 4-6 hours or until the ice cream is firm.
- When ready to serve, take the container out of the freezer and let it sit at room temperature for a few minutes to soften slightly.
- Scoop the ice cream into bowls or cones, and enjoy your homemade berry and ricotta ice cream!
Strawberry and ricotta ice-cream is a crowd-pleaser that requires minimal effort but delivers maximum flavor. Its creamy texture, combined with the fresh taste of strawberries and the richness of ricotta, makes it a perfect treat to cool down on a hot day or to end a meal on a sweet note. Enjoy your homemade ice-cream!
Strawberry and ricotta ice-cream FAQ:
The ice cream needs to freeze for at least 4-6 hours to become firm. For the best texture, consider leaving it overnight.
If the ice cream is too hard, let it sit at room temperature for 5-10 minutes before scooping to allow it to soften slightly.
Yes, you can use fresh strawberries, but you'll need to freeze them first or blend them with some ice to achieve the right texture for the ice cream.
Mascarpone or cream cheese can be used as substitutes for ricotta, but the flavor and texture may vary slightly.
Store any leftover ice cream in an airtight, freezer-safe container to maintain its texture and flavor. It can last for about 1-2 weeks in the freezer.
Cooking Tips:
- Make sure the strawberries are fully frozen before blending to ensure a smooth texture.
- Chill the mixing bowl and whisk in the freezer for about 15 minutes before whipping the heavy cream to achieve optimal volume.
- Use a food processor or blender to puree the strawberries for a more uniform consistency.
- Fold the whipped cream into the mixture gently to maintain its light and airy texture.
- For added flavor or a twist, try adding a handful of chocolate chips or a splash of your favorite liqueur.
Nutrition Facts
4 ServingsCalories 510kcal
Protein 11g
Carbohydrates 50g
Fiber 0.42g
Sugar 50g
Fat 30g
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