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Cherry Ricotta Ice Cream

ByNicole Harris
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This Cherry Ricotta Ice Cream is creamy and decadent.  The flavor and richness is so unbelievable that it is easy to forget that this ice cream is homemade. 

hand holding cone filled with Cherry Ricotta Ice Cream, photo text: cherry ricotta ice creamPin

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Homemade Cherry Ice Cream

I made this ricotta ice cream recipe because one batch of my Homemade Ricotta produces four cups!  So I’m always looking for new uses for my ricotta.  I’m so glad I gave it a try because it is AMAZING!  Now I make all of my ice cream with ricotta because it is so unbelievably creamy.

If you don’t own an ice cream maker check out this post: 3 Methods For Homemade Ice Cream.  Or if you want to buy an ice cream maker I highly recommend the brand/model that I purchased a year ago, I have been extremely happy with it.  It is easy to use/clean, works great and is affordable: {affiliate link} Hamilton Beach 1.5 Qt Ice Cream Maker.

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Cherry Ricotta Ice Cream

This Cherry Ricotta Ice Cream is creamy and decadent.  The flavor and richness is so unbelievable that it is easy to forget that this ice cream is homemade. 
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Course: Uncategorized
Cuisine: American
Keyword: cherry ice cream, homemade ic cream, ricotta ice cream
Prep Time: 30 minutes
Total Time: 30 minutes
Servings: 4
Calories: 160kcal
Author: Nicole Harris

Ingredients

  • 1 cup Fresh Cherries pitted
  • 1¼ cup Ricotta How To Make Ricotta
  • 1 Tb Vanilla Paste
  • 1/3 cup Ultrafine Sugar
  • 1 cup Half & Half*

Instructions

  • Chop the pitted cherries into small pieces.
  • Mix all ingredients together and chill in the refrigerator. (if necessary)
  • Place your desired ice cream container into the freezer.
  • Churn the cherry-ricotta mixture in an ice cream maker according to the manufacturer's instructions.
  • Once the mixture is frozen and creamy, transfer to the cold ice cream container.
  • Cover and freeze for at least 4 hours before serving.

Notes

*Use heavy cream for an extra rich ice cream. Or whole milk works well too.
This recipe yields 3½ - 4 cups of ice cream.

Nutrition

Serving: 1g | Calories: 160kcal | Carbohydrates: 16g | Protein: 7g | Fat: 7g | Saturated Fat: 5g | Polyunsaturated Fat: 3g | Cholesterol: 27mg | Sodium: 72mg | Sugar: 12g
Tried this recipe?Mention @wonkywonderful or tag #wonkywonderful!

More Wonky Wonderful Ice Cream:

EggNog Ice Cream
Carrot Cake Ice Cream
Blackberry Frozen Yogurt

pink ice cream with flecks of cherry in white bowl with spoonPin

 “Ice-cream is exquisite. What a pity it isn’t illegal.”     – Voltaire

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Welcome!

Nicole Harris is the recipe creator behind WonkyWonderful, sharing fast, budget-friendly meals for busy families. Since 2012 she’s been developing 30-minute dinners, kid-approved favorites, and holiday dishes with flair - all with real ingredients and no fuss. She grew up stretching simple pantry staples into something delicious, and that shows up in every recipe: easy, affordable, and full of flavor. Read more...

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28 Comments

  1. That’s awesome, I actually got my thermometer to try the ricotta but now I have to do this as well . After the kids go back to school!

    Reply

    1. Oh Yay! I hope you like the ricotta. And this ice cream is absolutely ReDonkulous! More ricotta ice cream recipes are coming soon.

    1. Thanks Jenna! Yes, I am always cooking up something tasty … to the detriment of my waistline!

    1. I think I’ll be making most of my ice creams with ricotta from now on. Definitely give it a try sometime! Have a great weekend 🙂

    1. Thanks Jaclyn! I appreciate the compliment. Have a fantastic weekend!

    1. It is absolutely divine! Thanks for stopping by, have a great week 🙂

  7. This looks luscious. We’re having an ice cream party at Saturday Dishes that Paula (Call Me PMc) and I co-host. I would love it if you brought this over to the party.

    Wishes for tasty dishes,
    Linda @Tumbleweed Contessa

    Reply

    1. Thanks Jamie! I appreciate the compliments. Have a wonderful week!

    1. You must give it a try! Ricotta ice cream tastes amazing! Have a great weekend Sherri.

  11. This looks like an awesome summer-time ice cream recipe. Do you use whole milk ricotta?

    Reply

    1. Hi Jillian! I used homemade ricotta which is definitely whole milk ricotta … made with extra cream too. If you are buying the ricotta I would recommend the whole milk version so that the ice cream will be extra thick and creamy. Enjoy!

    1. I’m a bit of an ice cream addict myself! I hope you enjoy 🙂

    1. Thanks Joan, of course I’ll share with you! Thanks for the feature. Have a wonderful weekend!