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Ricotta-Honey Ice Cream
Ricotta-Honey Ice Cream Erin McDowell

Repeat after us: “I do not need fancy equipment to make ice cream.” One more time: “I do not need fancy equipment to make ice cream.” Not convinced? Then try our recipe for a ricotta-honey version. We whip heavy cream and fold in ricotta cheese sweetened with honey, then simply transfer the mixture to a baking dish and freeze--no churning required. Sure, the method may not be 100 percent traditional, but the result is 100 percent delicious.

Makes about 1 quart

2 cups heavy cream

1 cup ricotta cheese

½ cup wildflower honey

1 teaspoon vanilla

Pinch of cinnamon

1. Pour 1¾ cups heavy cream into the bowl of an electric mixer fitted with the whip attachment.

2. In a medium bowl, whisk the remaining ¼ cup heavy cream with the ricotta cheese, honey, vanilla and cinnamon to combine. Whisk vigorously to help thin the texture of the ricotta so it’s less clumpy.

3. Whip the heavy cream on medium speed until it forms medium peaks. (More tips on whipping cream here.)

4. Gently fold the whipped cream into the ricotta mixture, mixing just until fully combined.

5. Pour the mixture into a storage vessel (a casserole dish, cake pan or loaf pan would work) and cover with plastic wrap. Freeze until set, 3 to 4 hours. Soften for 15 minutes before scooping and serving.

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Finishing Touches

It's the details that count! Try these tips

  • Try our favorite variation: Replace the ricotta cheese with mascarpone cheese and replace the honey with maple syrup for a flavor combo that’ll take you right into fall.

  • This ice cream begs for fruit: Swirl in 1 cup of your favorite jam before freezing, or serve the ice cream with a dollop of jam on top.

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