This pretty, swirled ice cream is super simple, yet so darn delicious. Creamy sweet luscious vanilla ricotta ice cream swirled with lots of fresh raspberries, zesty lemon and fun pieces of crispy biscotti makes this ice cream extra special. To make this extra berry-licious, I swirled in some previously defrosted sweet raspberries because you never have enough berries. I find the colors so pretty and…with very minimum effort you’ll have fun sweet treat to enjoy.
I feel like I am really embracing ice cream this summer… more than anytime in previous years. Summer is all about berries, we enjoy them any which way and yet never get tired of eating them. I still have more frozen treats coming another berry, a chocolate and a surprise for sure.
Ice cream isn’t the easiest to work in this California heat, the last two ice cream shoots were a near disaster because they melted so fast and was a huge mess. It always makes for a challenging time when it comes to still photos, making them look perfect specially the scoops. These images were not the best and not happy with these photos, but the recipe was so good I felt it had to be shared. (the things we bloggers do haha) But I can assure you this ice cream is worth your time.
Lemony Ricotta Raspberry Ice Cream
Equipment
- Ice cream machine or Freezer container
Ingredients
- 1 pound whole milk ricotta, chilled
- ½ cup sugar or 3/4 cup honey
- 1½ cups whipping cream chilled
- 2½ cups fresh raspberries
- 1 tsp vanilla extract
- 1 tbsp lemon zest
- ½ tsp salt
- 3-4 pieces Lemon biscotti or any flavor you get locally, chopped into slightly large pieces **See Notes for substitutes
Instructions
- In a food processor or blender, combine the ricotta, sugar, vanilla, lemon zest, and salt. Pulse until smooth.Â
- Freeze your ice cream maker according to the manufacturer’s instructions. Mine needs 24 hours.
- In a large mixing bowl, whip the cream until stiff peaks form. Fold the whipped cream into the ricotta mix.
- If you do not have an ice cream maker. Fold in the berries and crushed biscotti into the ricotta mixture, transfer the mixture to an airtight freezer safe container. Freeze until firm, at least 6 hours.Â
- For ice cream machine, transfer the ricotta mixture into the machine, turn it on and let it freeze as directed by the instruction manual. When the mixture is almost done freezing add the berries and biscotti and let it swirl for another minute until everything is evenly distributed. Transfer to a freezer safe container and allow it to freeze.
- Bring it out about 5-10 minutes before scooping. Enjoy!
Notes
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