No-Churn Ricotta Ice Cream.
Oh boy. I want to sing to my ice cream.
This ricotta ice cream… I have no words.
See, I can be quite obsessive. I credit this to me being a scorpio, even though I don’t really believe in astrology. Until it comes to myself being a scorpio. And once I get something in my head? It’s not getting out.
Just LOOK at this creamy, dreamy mixture! That’s the no-churn ice cream right before freezing. You don’t have to use a mixer, but I did for ease. It’s super whipped and delicious and perfect. It’s an ice cream DREAM.
How cheesy is that.
I had it in my head that I HAD to make ricotta ice cream. Just had to do it! Obsessively obsessed over it for days.
So I did it.
First, how the heck is this my first ice cream recipe of the year? And it’s already August! I’m majorly slacking and need to up my ice cream game.
Second, I’ve made my fair share of no-churn ice creams. I’ve made blackberry chip and sugar roasted peach pie. I love both, but they definitely have a different consistency from churned ice cream. Not as creamy and custard like. I like hard ice cream, but almost want it to have the semi-soft serve vibe.
I blame Jeni’s. The best ice cream to ever exist!
You know? Churned ice cream just has that super custardy, creamy texture. Sometimes it doesn’t even freeze solid. I love that!
But guess what? While this does freeze solid, the texture is out.of.this.world. It is SO creamy. I feel like you can even see the creaminess in these pictures. It’s by far the best no-churn ice cream I’ve ever made and now I have a new standard.
And it’s not ONLY that. The flavor. The freaking flavor! It’s light but rich. It’s not tangy, but there is just something about it that tastes wonderful and different from your straight up vanilla. I find that ricotta can almost be slightly sweet at times anyway, and that makes it perfect for ice cream.
The only more perfect thing is the topping. Please please please please serve this with a honey drizzle on top! And some toasted, sliced almonds. Oooooh or pistachios. Or cashews! The sweet and crunchy really matches the cold and creamy.
I can’t even handle it.
No-Churn Ricotta Ice Cream
- 8 ounces cold heavy cream
- 16 ounces whole milk ricotta cheese
- 1 14-ounce can sweetened condensed milk
- 2 tablespoons vanilla extract
- 1/2 teaspoon salt
for serving: honey, toasted almonds, pistachios, cashews
- 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!
Serve in crunchy chocolate dipped cones for the most happiness!