It’s SUMMER!!! Or almost summer…just 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, today’s 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 didn’t notice, I am on a serious ice cream kick.
With last Friday’s peanut butter s’mores ice cream cake and today’s raspberry shortcake ricotta ice cream, it’s back to back ice cream treats…and I have more coming this Friday.
Tis’ the season I guess!
So, have you guys ever heard of a ricotta ice cream? Does it sound a little odd? I promise it’s nothing but delicious, and the second best part…it’s SO easy to make…no oven, stove-top, or eggs! AND if you don’t have an ice cream maker, that’s totally ok too. Sounding too goo to be true?
Before I made this ice cream, I’d been pondering on it for a good week plus. I wasn’t 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!!
Let’s first start with the ice cream base, which is the simplest thing ever. All you need is whole milk ricotta cheese (don’t 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. Don’t worry, if you don’t 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 overnight…enter major sad face. But it was worth it, because the next day I had ice cream for breakfast…
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. It’s all things perfection and yum. Think of it like a frozen shortcake, but better, because there’s ricotta cheese involved. You see? So good.
What’s also great about this ice cream is that you can use the ricotta base and then stir in whatever stir in’s you’d like…blackberries, blueberries and strawberries would all be amazing…keep or skip the raspberries, you’re choice.
Personally, I’m a fan of the combo I have right here though, it’s the perfect summer treat!
Also, I feel like I should mention that the biscuits are maybe the best part….I mean, the ricotta ice cream together with the raspberries and biscuits are really just the best…but 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.
I’m telling you guys, this ice cream is too good. And stoping with just one scoop is really not even an option…bring on the triple scoop!
Hey, it’s the first day of summer after all, time to celebrate!
Easiest Raspberry Shortcake Ricotta Ice Cream
Servings: 8 servings
Calories Per Serving: 346 kcal
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
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- 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 manufacturer’s 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.
Ice cream for all, and Happy Summer!