It’s a thing now :
Ricotta Ice Cream 🍦
My pumpkin ricotta ice cream screams fall all the while cooling you down in this hot month of September
The best of both worlds 🩵
@micelidairy makes the best ricotta cheese + I have been loving using it in desserts!
Head to my page @abby_thome for this recipe + more
Ingredients:
1 1/2 cup very cold heavy whipping cream
2 cup ricotta cheese
1/2 cup pumpkin, squeeze out excess water
14 ounces sweetened condensed milk
2 Tbsp honey
1/2 tsp salt
1/2 Tbsp pumpkin pie spice
1 1/2 cup Biscoff cookies, smashed
2 cups store bought whipped cream
Directions:
To make the whipped cream, use a standard mixer with a wire whisk, and beat the heavy whipping cream until it forms stiff peaks. Scoop out whipping cream from the mixer + set to the side in a bowl
In the same mixing bowl, switched to a paddle attachment - mix together the ricotta, pumpkin, condensed milk, salt, honey + pumpkin spice until smooth + creamy
Take the whipped cream you set to the side and gently fold it into the pumpkin/ricotta mixture until no white streaks show and it is light and fluffy
Into the bottom of a freezer-safe 1.5 quart loaf pan, add smashed biscoff cookies + a few dollops of the store-bought whipped cream
Pour 1/3 of the ice cream mixture over + smooth out the first layer
Repeat 3x and top final layer of ice cream with more crumbled cookies
Freeze for 6-8 hours prior to scooping to serve
* If freezing overnight allow the ice cream to thaw 10 or so minutes prior to scooping
