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 (4)

  • Clken 27 Aug, 2014

    you did the instructions wrong there is no cream in this ice cream it is greek yogurt that is to be stirred in not cream and the berries are to be folded in not mixed in there is a big difference between fold and mix in, in a recipe. need to correct the instructions.

  • almondjoy7 20 Aug, 2014

    Really love the taste and texture :)

  • EricaKM 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.

  • soberski 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.