Ricotta Ice Cream with Honey and Almonds Recipe

Ricotta Ice Cream with Honey and Almonds Recipe

How To Make Ricotta Ice Cream with Honey and Almonds

With no ice cream maker needed, this 4-ingredient ricotta ice cream combines vanilla ice cream with pureed ricotta cheese and honey for a chilled treat.

Preparation: 45 minutes
Freeze Time: 1 hour
Total: 1 hour 45 minutes



  • ¾cupalmonds,sliced
  • 2cupsvanilla ice cream
  • cupsricotta cheese
  • ½cuphoney


  1. In a small frying pan, toast the almonds over moderately low heat, stirring frequently for about 5 minutes until golden brown. Let cool completely.

  2. Put a large metal bowl in the freezer.

  3. Let the ice cream stand at room temperature until just beginning to soften but still frozen. In a food processor, puree the ricotta and honey until smooth. Remove the bowl from the freezer and put the ice cream in it. Stir until smooth.

  4. Stir in the ricotta mixture.

  5. Transfer the ice-cream mixture to a shallow stainless-steel pan and then return it to the freezer, covered, for about 60 minutes until firm enough to scoop.

  6. Serve the ice cream topped with the toasted almonds. Enjoy!

Recipe Notes

You can also toast the almonds in a 350 degrees F oven for 5 to 10 minutes.


  • Calories: 776.67kcal
  • Fat: 43.63g
  • Saturated Fat: 17.62g
  • Trans Fat: 0.01g
  • Monounsaturated Fat: 18.39g
  • Polyunsaturated Fat: 5.28g
  • Carbohydrates: 78.80g
  • Fiber: 5.20g
  • Sugar: 66.96g
  • Protein: 24.77g
  • Cholesterol: 101.96mg
  • Sodium: 177.18mg
  • Calcium: 468.88mg
  • Potassium: 596.75mg
  • Iron: 2.11mg
  • Vitamin A: 252.64µg
  • Vitamin C: 0.81mg
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