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.
Serves:
Ingredients
- ¾cupalmonds,sliced
- 2cupsvanilla ice cream
- 1½cupsricotta cheese
- ½cuphoney
Instructions
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In a small frying pan, toast the almonds over moderately low heat, stirring frequently for about 5 minutes until golden brown. Let cool completely.
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Put a large metal bowl in the freezer.
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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.
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Stir in the ricotta mixture.
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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.
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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.
Nutrition
- 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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