Cool, refreshing, and light, this ricotta ice cream recipe makes a tub full of goodness that tastes as good as it looks.
By Kate Olsson
- 1 cup fresh ricotta cheese
- ¾ cup rice milk – regular dairy milk, soy, oat, or quinoa milk may also be used
- ¼ cup honey
- ½ tsp pure vanilla extract
- Fresh mint leaves, thinly sliced
- Juice of 2 lemons
- ¼ cup palm sugar
- 3 tbsp lightly toasted puffed quinoa – optional
- Lavender buds, optional
- In a mixing bowl, whisk together the milk and ricotta cheese until the mixture is mostly smooth and silky.*
- Stir in the honey and vanilla extract. Taste. If not sweet enough for your liking, add in a little more honey.**
- Pour mixture into an ice cream maker and freeze according to the manufacturer’s instructions.
- For the lemon syrup, combine the lemon juice and palm sugar in a saucepan and bring to the boil over medium-high heat.
- Reduce to a simmer and let cook for 5 or so minutes, until the sugar has dissolved.
- Remove from heat and let cool slightly.
- Serve with freshly cut watermelon, a drizzle of the lemon syrup and garnish with mint, quinoa and lavender.
Kate Olsson is a writer, stylist and photographer specialising in food and lifestyle subjects. She has lived and worked in Sydney, London, Beijing and Hong Kong and is now based in Australia’s food and culture capital, Melbourne. She is the creator of food blog Finger, Fork & Knife which focuses on natural, wholefoods and ingredients, health and well being.