Easiest Raspberry Shortcake Ricotta Ice Cream
A super easy ice cream recipe
Servings: 8 servings
Calories: 346kcal
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 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.
Nutrition
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
