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Itโs SUMMER!!! Or almost summerโฆjust depends on where you live.
It seems that you east coasters have to wait until tomorrow (12:24 am), but for the rest of the country, from the Central time zone over, todayโs the big day! No matter where you live, the only proper way to celebrate the first day of summer is with ice cream. I mean, nothing screams summertime like homemade ice cream.
Plus, if you didnโt notice, I am on a serious ice cream kick.
With last Fridayโs peanut butter sโmores ice cream cakeย and todayโs raspberry shortcake ricotta ice cream, itโs back to back ice cream treatsโฆand I have more coming this Friday.
Tisโ the season I guess!
So, have you guys ever heard of a ricotta ice cream? Does it sound a little odd? I promise itโs nothing but delicious, and the second best partโฆitโs SO easy to makeโฆno oven, stove-top, or eggs! AND if you donโt have an ice cream maker, thatโs totally ok too. Sounding too goo to be true?
Itโs not!
Before I made this ice cream, Iโd been pondering on it for a good week plus. I wasnโt sure if it would be good or not, but in the end I told myself, if I LOVE ricotta in all other desserts, why not make a ricotta ice cream?
OKok, and I talked it over with my dessert expert, aka my mom. She agreed that ricotta ice cream sounded too good not to make, so I went for it. Only instead of making just a simple vanilla ricotta ice cream, I decided to go for a raspberry shortcake ricotta ice cream.
YESS. Raspberry shortcake!!
Letโs first start with the ice cream base, which is the simplest thing ever. All you need is whole milk ricotta cheese (donโt use low-fat, whole milk is the way to go), honey, vanilla, flakey sea salt, heavy whipping cream, fresh raspberries, and biscuits.
The first step is to puree the ricotta in a food processor. Then just mix in the whipped cream to create a nice, really light and creamy batter. I then churned the batter in an ice cream maker for an even airier texture. Donโt worry, if you donโt have an ice cream maker you can simply skip the churning. The ice cream will not be quite as light and airy, but the ricotta and whipped cream will keep the ice cream light enough that it will still be delicious. Once you have your base mixed up, just stir in the raspberries and crumbled biscuits and freeze until firm. It honestly takes maybe fifteen minutes to fully come together. The hardest part is waiting for the ice cream to fully freeze, and trust me, it really is hard! I got my first batch in the freezer around 3:00pm and was dying to eat it just hours later. I ending up having to let it freeze overnightโฆenter major sad face. But it was worth it, because the next day I had ice cream for breakfastโฆ
Which I feel is totally fine, considering I would eat all of these ingredients for breakfast anyway.
I cannot begin to explain how awesome this ice cream really is. The ease of making it alone has me sold, but the creaminess and flavors are what have me excited to continue making this all summer long.
I mean, hello?! Raspberry shortcake ricotta ice cream?!? YUMMM
The bits of whole raspberries and chunks of butter shortcake blended into the ricotta based ice cream are really just too good for words. Itโs all things perfection and yum. Think of it like a frozen shortcake, but better, because thereโs ricotta cheese involved. You see? So good.
Whatโs also great about this ice cream is that you can use the ricotta base and then stir in whatever stir inโs youโd likeโฆblackberries, blueberries and strawberries would all be amazingโฆkeep or skip the raspberries, youโre choice.
Personally, Iโm a fan of the combo I have right here though, itโs the perfect summer treat!
Also, I feel like I should mention that the biscuits are maybe the best partโฆ.I mean, the ricotta ice cream together with the raspberries and biscuits are really just the bestโฆbut the biscuits add something really special. I used my favorite go-to biscuit recipe, which takes no time at all to make. You can of course use store-bought as well, but I highly recommend trying out my recipe.
The biscuits in the ice cream are soft with the slightest crunch and oh so buttery, which I LOVE with the ricotta ice cream and raspberries.
Iโm telling you guys, this ice cream is too good. And stoping with just one scoop is really not even an optionโฆbring on the triple scoop!
Hey, itโs the first day of summer after all, time to celebrate!
Easiest Raspberry Shortcake Ricotta Ice Cream
Ingredients
- 16 ounces whole milk ricotta cheese
- 3/4 cup honey
- 1 teaspoon vanilla extract
- 1 teaspoon lemon zest
- pinch of flakey sea salt
- 1 cup heavy whipping cream
- 1 1/2 cups fresh raspberries, (or blackberries, blueberries, etc.)
- 2 biscuits crumbled, homemade or store-bought
Instructions
- 1. In a food processor or blender, combine the ricotta, honey, vanilla, lemon zest, and salt. Pulse until smooth. 2. In a large mixing bowl, whip the cream until stiff peaks form. Fold the whipped cream into the ricotta mix. Freeze in an ice cream maker according to the manufacturerโs instructions. If you do not have an ice cream maker, skip this step. Stir in the berries and crumbled biscuits. Transfer to an airtight container. Freeze until firm, at least 4 hours.
Nutrition
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Did you make this recipe? Please rate & comment below.
Ice cream for all, and Happy Summer!
Can you use hand mixer
Hi there,
Yes, you can use a hand mixer for the whipped cream, but you will need a blender or food processor for step 1. Please let me know if you have any other questions! xT