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
Units
- 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