Raspberry Ricotta Ice Cream Recipes

RASPBERRY-RICOTTA ICE CREAM

Raspberry-Ricotta Ice Cream image

This ricotta ice cream is a delicious, egg-free and easy frozen treat. The creaminess of the ricotta gets a tart bite from firm berries.

Provided by Martha Stewart

Categories Food & Cooking Dessert & Treats Recipes

Number Of Ingredients 7

Ingredients

1 1/4 cups ricotta
1/2 cup cane sugar
3/4 teaspoon vanilla
1 teaspoon grated lemon zest
Coarse salt
1/2 cup heavy cream
1 cup berries

Steps:

Puree ricotta, sugar, vanilla, lemon zest, and a pinch of salt. Stir in cream. Freeze in ice cream maker, then mix in berries. Transfer to a container and freeze until firm.

RICOTTA ICE CREAM

Ricotta Ice Cream image

Provided by Ree Drummond : Food Network

Categories dessert

Time 6h15m

Yield 6 servings (1 quart ice cream)

Number Of Ingredients 8

Ingredients

1 cup heavy whipping cream, cold
1 pound full-fat ricotta cheese
One 14-ounce can sweetened condensed milk
2 oranges, zested
1 vanilla bean, caviar (seeds) removed, or 1 tablespoon clear vanilla extract
Pinch kosher salt, optional
1 cup raspberries
1/2 cup chopped pistachios

Steps:

Add the heavy whipping cream to the bowl of a food processor. Process until stiff peaks form, for about a minute and a half, making sure to not overwhip, as it will be harder to mix later. Transfer the whipped cream to a bowl.
Return the food processor bowl to the base (no need to clean). Add the ricotta, sweetened condensed milk, orange zest, vanilla caviar and salt, if using. Process until smooth, about 2 minutes.
Using a rubber spatula, add the ricotta mixture to the bowl of whipped cream and fold in gently. Transfer to a freezeproof container with a lid and freeze until firm, at least 6 hours.
Serve topped with a few raspberries and the chopped pistachios.

RASPBERRY-RICOTTA CAKE

Raspberry-Ricotta Cake image

There's nothing like a moist, fluffy, berry-streaked cake to make any weeknight (or, um, weekday morning) feel special.

Provided by Alison Roman

Categories Cake Dessert Kid-Friendly Ricotta Blackberry Raspberry Bon Appétit Small Plates

Yield 8 servings

Number Of Ingredients 10

Ingredients

Nonstick vegetable oil spray
1 1/2 cups all-purpose flour
1 cup sugar
2 teaspoons baking powder
3/4 teaspoon kosher salt
3 large eggs
1 1/2 cups ricotta
1/2 teaspoon vanilla extract
1/2 cup (1 stick) unsalted butter, melted
1 cup frozen raspberries or blackberries, divided

Steps:

Preheat oven to 350°. Line a 9"-diameter cake pan with parchment paper and lightly coat with nonstick spray. Whisk flour, sugar, baking powder, and salt in a large bowl.
Whisk eggs, ricotta, and vanilla in a medium bowl until smooth; fold into dry ingredients just until blended. Then fold in butter, followed by 3/4 cup raspberries, taking care not to crush berries. Scrape batter into prepared pan and scatter remaining 1/4 cup raspberries over top.
Bake cake until golden brown and a tester inserted into the center comes out clean, 50-60 minutes. Let cool at least 20 minutes before unmolding.
Do ahead: Cake can be made 2 days ahead. Store tightly wrapped at room temperature.

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