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
Ingredients
- 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
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!
Did you make this recipe?
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I appreciate you so much!
Serve in crunchy chocolate dipped cones for the most happiness!
53 Comments on “No-Churn Ricotta Ice Cream.”
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This ice cream snob DEFINITELY approves of this recipe (and yay for Jeni’s).
thank you love!
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These photos are seriously amazing! I would have never thought of trying ricotta ice cream but these photos are irresistible! I’m also obsessed with that loaf pan – where is it from? So beautiful.
thank you jenna! this dish is from target but i probably got it 6 months ago.
Oh man, this sounds heavenly. I also am skeptical about astrology but OMG AM I SOOOO A VIRGO. It’s kind of scary, actually, how accurate my sign description is. Haha. Either way, I’m glad your scorpio ways made this happen! These pictures are so gorgeous! Love the drippy cone shots!
i totally know what you mean!! i don’t believe in it… except for myself. HA!
For a person that isn’t an “ice cream person” you make some of my favorite no churns! I am high key obsessed with that peach pie no churn. I am one thousand percent on board with this ricotta no churn, perfect canvas for so many bougie toppings!
thank you so much! xoxoxo
These photos are great! I know there are only so many ways to photograph an ice cream cone, but that second to last shot (where the ice cream is smooshed on the board and the cone is pointing up) is kinda genius. With the drips running “up” the cone? Nailed it. Plus, it looks delicious!
thank you sarah!! xo
You had me at ricotta! This looks amazing!
Paige
http://thehappyflammily.com
thanks paige!
Yum!!! This looks amazing!
Kari
http://sweetteasweetie.com/
thanks kari!
OMG! This has my name all over it. Ricotta?? Yes! I’m Italian, of course ricotta!! I am salivating right now. Going to the grocery store this morning. I will pick up the ricotta and will definitely make it — all other plans go by the wayside. Happy weekend. marisa
thank you so much! :)
this looks & sounds so good….and easy! Can’t wait to try it!
I also, like Jenna, love that dish/pan pictured. Where did you get it? What is it called? I want my icecream to look just like yours when I serve it in about a month
Thanks for all the entertaining & delicious recipes..
thanks jeannie! the dish (it’s just a loaf pan!) is from target – but i got it probably 6ish months ago!
Can you still churn this? Seeing if i can avoid whipping the cream and just tossing the cream in with the ricotta mix in the ice cream machine? Looks divine.
i think you probably can still churn it!
Jessica, the photos look scrumptious so much that I want to lick my phone screen! I’ve tried non churned ice cream but never a ricotta non churned ice cream. The words you described for the ricotta ice cream made my saliva running. But I gotta ask, can we use regular milk instead of the condensed milk in the recipe? And the honey glazing at the top just melted my heart . I’m definitely trying a ricotta non churned ice cream thanks to you!
thank you!
i have never made no churn ice cream without sweetened condensed milk… i think it needs that since it won’t be churned? if you can churn it, you could probably use whole milk but i’d also add in some form of sugar so it’s slightly sweet!
Yes, I’m a scorpio too and the obsessive thing is definitely true!
ohhhh yes it is!
This looks so amazing! I need it now <3
https://www.myblackcloset.com/
thank you kay!
hey girl- this looks oh so tasty!
thanks shawnna!
Any idea on what is the sugar and fat content?
hi elisa! i am not sure but feel free to plug the ingredients into an online calorie counter!
I just want this delicious Ice cream right now. I don’t like cooking but this recipe sounds easy i would definitely give it a try.
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Hi Jessica! Long time reader, first time commenter, and forerver a Leo here :) Just made this and it came out delish! I curled some dark chocolate on top and a drizzle of honey mmmm so good! Although the texture is a little… different lol. Wasn’t as smooth as I anticipated. Perhaps I overwhipped the cream or didn’t beat the ricotta mixture enough? Any ideas on keeping it creamy? Regardless it’s super good so I’m gonna basically lick the loaf pan clean haha!
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I’ll be making this. I recently spent a weekend in the north end of Boston, where every corner you can get a fresh cannoli with ricotta, so I still have the taste fresh in my memory, and I can easily imagine what this recipe will do for my soul and overall happiness 😂. Also, we ate dinner at Eataly, and one of the plates was crostini, ricotta, and drizzled forest honey. It was mind blowing. You know what’s up! Thanks for sharing ❤️
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I’ve been trying to learn how to make ice cream lately and have been having a hard time with the texture. The flavor and weight of the ice cream is always amazing, but it leaves sort of a waxy feel in your mouth. Do you have any tips? I thought it maybe was the butterfat percentage or possibly being over mixed. I have no idea! I’m excited to try your recipe though! It sounds incredible!
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Could i use coconut milk or Another substitute besides condensed milk?
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This is a great recipe and of course the photos are absolutely edible!! First let me say, I am an Aries and I have to say I am very much of the ram nature. I am always way out there and a big personality and I want my foods I create to be the same. So here is my question to you, have you added fresh fruits or anything of the sort? How would you add bing cherries and when?
This recipe sounds delicious, but will it bind using “Lite” heavy cream and other lite ingredients?
Do you drain the ricotta before you make this? I’m so excited to try it!
Could I stir the peaches from your peach no churn recipe into this? Have u tried that?
Great recipe. I used an Ice cream maker and it was fab. I’d personally pull back a little on the condensed milk, it was quite apparent in the flavour. 2 tablespoons less works well – 10oz rather than 14. Would love your recipes in metric too :)
yummy, but how much does this make?
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My first time making ice cream… my father in law said this was THE BEST ice cream he’s ever had IN HIS LIFE!!! It was a HUGE HIT at my house!! I’m making it for a second time right now, I’m going to put half of it in my old school ice cream maker just bc I haven’t used it in years and I want to try it out :) thanks for the amazing recipe!!!
I made this tonight for our family Easter celebration. We gave diabetics so I used home made condensed milk made with monkfruit. I was also looking to use up some ricotta I’d made earlier in the week. Knowing it was ‘cheesecakey’ in flavour I served with a cherry sauce and it was sooo good. We didn’t miss the carbs these holidays