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5-ingredient berry and ricotta ice-cream recipe
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Prep Time:
10 minutes
Cook Time:
720 minutes
Total Time:
730 minutes
Whip up a taste of Italy in no time with this creamy ricotta ice cream!
Ingredients:
  • 375.00 ml frozen raspberries, thawed
  • 500g smooth ricotta
  • 395g can sweetened condensed milk
  • 300ml tub thickened cream
  • 8.80 gm vanilla extract
  • Extra raspberries, to serve
Instructions:
  • Strain raspberries through a fine sieve, saving the seedless puree in a bowl.
  • Beat ricotta, condensed milk, cream, and vanilla with electric beaters for 4 to 5 minutes until a thick, whipped cream consistency is achieved.
  • Transfer the mixture into a 2L (8 cup) metal or plastic container. Spoon the raspberry mixture over the ricotta mixture. Swirl a butter knife through to create a marbled effect. Cover with plastic wrap and freeze overnight, or until firm.
  • Allow the ice-cream to soften at room temperature for 10 minutes until scoopable. Garnish with additional raspberries before serving.

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