Raspberry-Ricotta Ice Cream

Whole Living, July/August July/August 2012
  • Yield Makes about 4 servings
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  • 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


  1. 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.

Cook's Note

Smooth Move
For the best texture, freeze the ice cream in a shallow, flat container.

Recipe Reviews

Reviews (2)

  • 27 Aug, 2012

    This tastes wonderful and is beautiful, but the texture could use improving. A little crumbly rather than smooth and freezes very hard.

  • 7 Jul, 2012

    I made this ice cream and it is fabulous. I especially like the lemon zest influence, and I would make this with blueberries or peaches or dark red cherries. Be sure to fold the fruit in before the ice cream gets to firm or you will have to thaw it before you add the fruit.