Ricotta cheese in ice cream is not something I would have tried on my own, but the result is remarkable. Fresh ricotta blended with rice milk, honey, and vanilla until smooth, then churned. The texture is lighter than custard-based ice cream and slightly grainy in a way that feels rustic and intentional. Served with watermelon wedges, thinly sliced mint, and a lemon syrup of sugar, water, and lemon juice simmered until thick.
The lemon syrup drizzled over the ice cream and watermelon brings it into focus — sharp and bright against the creamy and cold. The mint is cool and herbal against the warm, sweet syrup. It is a bowl of summer that somehow also feels like a cheese course. We keep making this on repeat when watermelon is at its peak.
Tips for Making Ricotta Ice Cream
Blend until smooth
Fresh ricotta, rice milk, honey, and vanilla in a blender. Process for a full minute. The ricotta may be slightly grainy, which is normal and part of the texture.
Use fresh ricotta from a cheese shop if possible. Supermarket ricotta works but is wetter. Drain it in a sieve for thirty minutes first.
Make the lemon syrup while the ice cream churns
Half a cup each of sugar and water with the juice of one lemon. Bring to a boil, reduce heat, and simmer until the sugar dissolves and the syrup thickens slightly.
Let it cool before drizzling. Hot syrup melts the ice cream instantly.
Fresh Ricotta Ice Cream with Watermelon, Mint and Lemon Syrup
- Total Time: 35 minutes
- Yield: Serves 4
- Diet: Vegetarian
Description
Cool, refreshing, and light, this ricotta ice cream recipe makes a tub full of goodness that tastes as good as it looks. Scooped and served with freshly cut wedges of juicy watermelon, thinly sliced mint, and drizzled with a simple syrup bursting with citrusy sweetness.
Ingredients
- 2 cups fresh ricotta cheese
- 1 cup rice milk
- 1/2 cup honey
- 1 teaspoon vanilla extract
- Watermelon wedges
- Fresh mint leaves, thinly sliced
- Lavender buds (optional)
- 1/2 cup sugar
- 1/2 cup water
- Juice of 1 lemon
Instructions
- In a blender, combine ricotta cheese, rice milk, honey, and vanilla extract. Blend until smooth.
- Pour the mixture into an ice cream maker and churn according to the manufacturer’s instructions.
- While the ice cream is churning, prepare the lemon syrup by combining sugar, water, and lemon juice in a small saucepan.
- Bring the mixture to a boil, then reduce the heat and simmer until the sugar is dissolved and the syrup thickens slightly.
- Once the ice cream is ready, scoop it into bowls and serve with watermelon wedges, mint leaves, and a drizzle of lemon syrup.
Notes
* Don’t worry if it appears a bit lumpy, this is unavoidable due to the texture of the cheese
**I found that the mixture was not as sweet after freezing so adjust accordingly.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: No-Cook
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 35
- Sodium: 50
- Fat: 8
- Carbohydrates: 40
- Fiber: 1
- Protein: 6
Frequently Asked Questions
Why rice milk?
It is lighter than dairy milk and does not compete with the ricotta flavour. Almond milk or regular milk both substitute. The ice cream will be slightly different with each.
Can I skip the watermelon?
You can, but the watermelon provides a fresh contrast to the creamy ice cream. Sliced peaches or berries work as alternatives.
What about the lavender?
The recipe lists lavender buds as optional. A pinch adds a floral note. More than a pinch makes it taste like soap. Start with less than you think you need.
