No Churn Ricotta Ice Cream Recipes

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NO-CHURN RICOTTA ICE CREAM



No-Churn Ricotta Ice Cream image

Provided by Jessica

Categories     Dessert

Time 6h

Number Of Ingredients 5

8 ounces cold heavy cream
16 ounces whole milk ricotta cheese
1 14-ounce can sweetened condensed milk
2 tablespoons vanilla extract
1/2 teaspoon salt

Steps:

  • Place the cream in the bowl of your electric mixture and beat just until stiff peaks form. Transfer the cream to a bowl and set it aside (you don't need to wash the mixing bowl). Add the ricotta, condensed milk, vanilla extract and salt to the mixing bowl and beat on medium speed until smooth and combined. Turn off the mixer and fold the heavy cream into the ricotta mixture.
  • Pour the mixture into a freezer-safe container. Freeze for 4 to 6 hours.
  • After 4 to 6 hours, scoop out the ice cream and top it with honey and your favorite kind of nuts. I find that with no-churn ice cream, it can be really hard to scoop if it's frozen longer than 6 hours, so just let it sit at room temperature for a while before scooping!

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

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.

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  • In a large bowl, whisk together the condensed milk and ricotta until smooth. Add the heavy cream, vanilla, cinnamon, and a pinch of kosher salt. Using an electric mixer, beat the mixture until thickened and forms soft peaks. Start the mixer on medium for 30 seconds, then increase to high for 5 minutes.
  • Taste the ice cream and add more salt or cinnamon as needed. Scoop the ice cream into your freezer container and let set for 4-5 hours. At this point it will be easy to scoop out. If you leave the ice cream in the freezer for several hours or longer, you will need to let the ice cream sit out on the counter or in the refrigerator for 20-30 minutes to soften again.
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