Strawberry and ricotta ice-cream
Indulge in a creamy strawberry and ricotta ice cream that’s bursting with flavor! This easy homemade recipe combines frozen strawberries, rich ricotta cheese, sweet condensed milk, velvety heavy whipping cream, and fragrant vanilla extract for a deliciously smooth treat. Perfect for a refreshing dessert any time!
- 09 May 2025
- Cook time 720 min
- Prep time 10 min
- 4 Servings
- 4 Ingredients
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.
Ingredients:
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!
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.
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!
| Nutrition Facts | |
|---|---|
| Serving Size | 180 grams |
| Energy | |
| Calories 510kcal | 25% |
| Protein | |
| Protein 11g | 7% |
| Carbohydrates | |
| Carbohydrates 50g | 15% |
| Fiber 0.42g | 1% |
| Sugar 50g | 50% |
| Fat | |
| Fat 30g | 35% |
| Saturated 18g | 63% |
| Cholesterol 100mg | - |
| Vitamins | |
| Vitamin A 320ug | 36% |
| Choline 90mg | 16% |
| Vitamin B1 0.10mg | 8% |
| Vitamin B2 0.51mg | 39% |
| Vitamin B3 0.33mg | 2% |
| Vitamin B6 0.07mg | 4% |
| Vitamin B9 18ug | 4% |
| Vitamin B12 0.53ug | 22% |
| Vitamin C 11mg | 12% |
| Vitamin E 0.74mg | 5% |
| Vitamin K 2.93ug | 2% |
| Minerals | |
| Calcium, Ca 340mg | 26% |
| Copper, Cu 0.04mg | 4% |
| Iron, Fe 0.46mg | 4% |
| Magnesium, Mg 33mg | 8% |
| Phosphorus, P 290mg | 23% |
| Potassium, K 430mg | 13% |
| Selenium, Se 18ug | 32% |
| Sodium, Na 140mg | 10% |
| Zinc, Zn 1.23mg | 11% |
| Water | |
| Water 90g | - |
| * Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. | |
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