Oh boy. I want to sing to my ice cream.
This ricotta ice cream is truly something special.
I can be obsessive. Call it Scorpio if you like — I don’t usually buy into astrology, but when I fixate on an idea, it doesn’t leave my head. I kept thinking about ricotta ice cream until I finally made it.
Look at this creamy, dreamy mixture — that’s the no-churn base right before it goes into the freezer. You don’t have to use a mixer, but I did because it made everything super whipped and smooth. It’s an ice cream dream.
I’d been determined to make ricotta ice cream for days, and when I finally did, it paid off.
This is my first ice cream recipe of the year — and it’s already August — so I definitely need to step up my ice cream game. I’ve made several no-churn flavors before, like blackberry chip and sugar-roasted peach pie. No-churn ice creams differ from churned versions: they’re not quite custard-like, and their texture can be more like a firm, soft-serve frozen treat.
I blame Jeni’s — churned ice cream has that wonderfully custardy, almost never-frozen-solid texture that I adore.
But this ricotta no-churn freezes solid and delivers an unbelievably creamy texture. It’s the creamiest no-churn ice cream I’ve made — you can practically see the richness in the photos. It set a new standard for me.
The flavor is what really sells it. It’s light yet rich, not tangy but beautifully different from plain vanilla. Ricotta has a subtle sweetness and a delicate dairy flavor that translates perfectly into ice cream.
The finishing touch is essential: drizzle honey over the scoops and sprinkle toasted sliced almonds, pistachios, or cashews. The sweet, warm honey and the crunchy nuts pair perfectly with the cold, creamy ricotta.
I can’t even handle how good it is.
No-Churn Ricotta Ice Cream
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Ingredients
- 8 ounces cold heavy cream
- 16 ounces whole milk ricotta cheese
- 1 14-ounce can sweetened condensed milk
- 2 tablespoons vanilla extract
- 1/2 teaspoon salt
for serving: honey, toasted almonds, pistachios, cashews
Instructions
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Place the cold heavy cream in the bowl of an electric mixer and beat until stiff peaks form. Transfer the whipped cream to a separate bowl and set aside (no need to wash the mixing bowl).
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Add the ricotta, sweetened condensed milk, vanilla extract, and salt to the mixing bowl and beat on medium speed until smooth and combined. Turn off the mixer and gently fold the whipped heavy cream into the ricotta mixture until fully incorporated.
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Pour the mixture into a freezer-safe container and freeze for 4 to 6 hours. When ready to serve, scoop and drizzle with honey and sprinkle with toasted nuts. If the ice cream has frozen longer than 6 hours and is very firm, let it sit at room temperature for a few minutes before scooping.
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I appreciate you so much!
Serve in crunchy chocolate-dipped cones for maximum happiness!