Easiest Raspberry Shortcake Ricotta Ice Cream

Name: Easiest Raspberry Shortcake Ricotta Ice Cream
Total time: 250 min
Yield: 8 servings
Cuisine: Indonesian
Ingredients: 16 ounces whole milk ricotta cheese; 3/4 cup honey; 1 teaspoon vanilla extract; 1 teaspoon lemon zest; pinch of flakey sea salt; 1 cup heavy whipping cream; 1 1/2 cups fresh raspberries ((or blackberries, blueberries, etc.)); 2 biscuits crumbled, homemade or store-bought

A super easy ice cream recipe

⏱️ 250 min 🔪 Prep: 10 min 📊 Hard 👁️ 28 views

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Easiest Raspberry Shortcake Ricotta Ice Cream

Foto: Half Baked Harvest

Ingredients

8 servings

16 ounces whole milk ricotta cheese
3/4 cup honey
1 teaspoon vanilla extract
1 teaspoon lemon zest
pinch of flakey sea salt
1 cup heavy whipping cream
1 1/2 cups fresh raspberries ((or blackberries, blueberries, etc.))
2 biscuits crumbled, homemade or store-bought

Steps

1. In a food processor or blender, combine the ricotta, honey, vanilla, lemon zest, and salt. Pulse until smooth. 2. In a large mixing bowl, whip the cream until stiff peaks form. Fold the whipped cream into the ricotta mix. Freeze in an ice cream maker according to the manufacturer’s instructions. If you do not have an ice cream maker, skip this step. Stir in the berries and crumbled biscuits. Transfer to an airtight container. Freeze until firm, at least 4 hours.