Easiest Raspberry Shortcake Ricotta Ice Cream
A super easy ice cream recipe
Prep Time10 minutes mins
freezing time4 hours hrs
Total Time4 hours hrs 10 minutes mins
Course: Dessert
Cuisine: American
Servings: 8 servings
Calories: 346kcal
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.
Calories: 346kcal | Carbohydrates: 33g | Protein: 7g | Fat: 19g | Saturated Fat: 11g | Cholesterol: 70mg | Sodium: 77mg | Potassium: 132mg | Fiber: 1g | Sugar: 27g | Vitamin A: 695IU | Vitamin C: 6.5mg | Calcium: 144mg | Iron: 0.6mg