This post may contain affiliate links, please see our privacy policy for details.

It’s SUMMER!!! Or almost summer…just depends on where you live.

Easiest Raspberry Shortcake Ricotta Ice Cream | @hbharvest

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?

It’s not!

Easiest Raspberry Shortcake Ricotta Ice Cream | @hbharvest

Easiest Raspberry Shortcake Ricotta Ice Cream | @hbharvest

Easiest Raspberry Shortcake Ricotta Ice Cream | @hbharvest

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.

Easiest Raspberry Shortcake Ricotta Ice Cream | @hbharvest

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!

Easiest Raspberry Shortcake Ricotta Ice Cream | @hbharvest

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 | @hbharvest

Easiest Raspberry Shortcake Ricotta Ice Cream

Prep Time 10 minutes
freezing time 4 hours
Total Time 4 hours 10 minutes
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.



  • 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. 
View Recipe Comments

Easiest Raspberry Shortcake Ricotta Ice Cream | @hbharvest

Ice cream for all, and Happy Summer!

Add a Comment

Recipe Rating

This site uses Akismet to reduce spam. Learn how your comment data is processed.


  1. I love everything about this ice cream! especially the biscuits!!! Whoa, what a great idea!

  2. these flavours!! why have i never heard of raspberry shortcake before?? you have created something magical here, like a unicorn

  3. These dishes are very tasty, easy to make and long preserved in the refrigerator. My husband and I like it.
    We eat often. I hope you can introduce more on the page for me to learn.

  4. Love everything about this! Desserts turned into ice cream are THE BEST and homemade ice cream is pretty much always killer. Wishing I could take a bite through the screen!

  5. That ricotta Ice Cream looks amazing. I need to make it this weekend with this heat wave in NYC. Is that a board or table underneath it. I am interested in getting it. Really beautiful marble design.

    1. Thanks Cynthia! My brother actually found them for me in Mexico, so I am not sure about where they came from or the variety. Sorry I could not help more! Thanks again! 🙂

  6. Omg! I seriously need this ice cream in my life. Shortcake and ice cream? Yes, please!

  7. We had a new ice cream shop open this Spring, and one of her flavors was goat cheese and roasted cherry. I was hesitant about the goat cheese…would you taste it, would it be too savory? OMG, it was out of this world (you should try playing with that combo!), so…ricotta in ice cream? SURE! Why not?!

    1. Yess!! goat cheese in ice cream? why not?!? LOVE IT! 🙂

      Thanks Faith! Hope you are having a great weekend!

  8. I’m loving this ice cream with the pieces of raspberry and shortcake. And, of course, Ricotta!!

    1. I’m a die-hard of vanilla ice-cream too, it’s just that I have never made ice-cream at home. This is worth a try. But with a few ice-cream lovers.

  9. This sounds AMAZING! We’re having a heatwave here in London so I’m making this to keep me cool… it’s a necessity 😉