Honey Ricotta Ice Cream is unbelievably rich and creamy. The wonderful honey flavor shines in this pure and simple, three ingredient homemade ice cream.
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Homemade Ice Cream with Honey and Ricotta
Since I began making my own ricotta (How To Make Ricotta), my newest favorite food discovery is Ricotta Ice Cream! I first made Cherry Ricotta Ice Cream, that was Ahhhmazing on so many levels.
I knew that I wanted Needed to make another ricotta ice cream recipe. So I chose to use one of my favorite ingredients . . . Honey.
Some of you may have noticed that I use honey in many of my recipes. I’m not anti-sugar, I just love honey. I love the complex flavors, the stickiness and all of the different varieties that there are to choose from.
Is it weird that whenever I eat honey, I think about how much I appreciate those hard working little bees? Bees are marvelous little creatures!
Enough about my crazy honey obsession. This ice cream is so silky and rich, thanks to the ultra creamy ricotta. The half cup of honey is enough to bring the essence of honey into each luscious bite.
I am one hundred percent okay with eating this ice cream on it’s own, maybe with a drizzle of honey over the top. But, this Honey Ricotta Ice Cream is fantastic as an alternative to plain vanilla.
It would taste wonderful served on the side of apple pie or my Fig Upside Down Cake. Or if you want the ultimate topping for this ice cream, be sure to check out my Honey Roasted Figs.
Honey Ricotta Ice Cream + Honey Roasted Figs = Mind Blown!
I use a Hamilton Beach 1.5 Qt Ice Cream Maker . . . And I Love It!!!
More Ice Cream Please!…
Cherry Ricotta Ice Cream
EggNog Ice Cream
Vanilla Ice Cream
Chocolate Cake Batter Ice Cream with Sprinkles
Honey Ricotta Ice Cream
Honey Ricotta Ice Cream is unbelievably rich and creamy. The wonderful honey flavor shines in this pure and simple, three ingredient homemade ice cream.
Ingredients
- 1 Cup Whole Milk
- 1/2 Cup Local Honey*, plus more for drizzling
- 2 Cups Full Fat Ricotta, I used Homemade Ricotta
Instructions
- Mix all ingredients together and chill in the refrigerator. (if necessary)
- Place your desired ice cream container into the freezer. I use a loaf pan.
- Churn the honey-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. It will be the consistency of soft serve.
- Cover and freeze for 2-3 hours before serving.
Notes
*I used a local mild Orange Blossom Honey. Use the honey flavor that you prefer.
Nutrition Information
Yield 10 Serving Size 1Amount Per Serving Calories 169Total Fat 8gSaturated Fat 5gTrans Fat 0gUnsaturated Fat 3gCholesterol 31mgSodium 65mgCarbohydrates 17gFiber 0gSugar 15gProtein 8g
Nutritional information on WonkyWonderful is provided as a courtesy and is approximate only. We cannot guarantee the accuracy of the nutritional information given for any recipe on this site.
“Art is the stored honey of the human soul, gathered on wings of misery and travail.” – Theodore Dreiser (1871-1945)
7
this is a delicious combination. I love ricotta and honey and what better than in ice cream!
Thanks Dina! I couldn’t agree more … ricotta and honey were meant for each other!
It’s kind of weird but very thoughtful for the bees!
This looks really good, I went and bought my thermometer to make the ricotta, haven’t done it yet but now I have even more incentive!. I visited an apiary a while back it’s so amazing how the food they take changes the flavor
Still drooling, thanks for linking with me xo
Awesome! I can’t wait for you to try the homemade ricotta! And from there … this ice cream! It is Re-Donk!
I have some ricotta that needs a home. This looks like a good place!
This is definitely where your ricotta needs to be!
This has my mouth watering. I think I will have to give it a try.
Thanks Beth, I hope you enjoy!
this looks delicious Nicole
Thanks Heather! Have a wonderful week 🙂
This looks incredible! I will definitely have to give it a whirl!
Thanks Gillian! I hope you enjoy and have a lovely week!
Must give this a try… adding ricotta to my shopping list!
I hope you enjoy it as much as I did! Have a wonderful week!
This looks fantastic Nicole! And I love the photo too!
Thanks so much Martha! Have a lovely week 🙂
Mmmm this looks so good! I love the idea of this ice cream, and once I make it, I know I’ll also love devouring it 🙂
HOLY YUM! This looks delicious! We’d love for you to come over to our newest link party over at The Inspiration Network: DELISH- a desserts only link party. Bring your desserts and let’s party!!
http://theinspiration-network.com/delish-dessert-link-party-no-1/
Smiles,
Melanie and Diana
The Inspiration Network
Yum!! I love ricotta and honey! This ice cream looks and sounds delicious!! Pinned!
Hi Kate! Thanks for pinning! Have a wonderful weekend 🙂
this looks fantastic! I have a logistics question – do you find that the bread pan is really the best for keeping the ice cream, or do you just like the aesthetic? Because it looks great, but what about a lid? (Maybe you just eat it all immediately!)
lol, Yes we eat the ice cream pretty quickly at my house! I like the loaf pan because it is easy to scoop the ice cream. I cover it with foil or plastic wrap. But, you can use whatever container you prefer. Have a great week 😀
I made this for Mother’s day and it came out excellent and creamy! I added figs since I had them on hand. I was going to add some cardamom to make it taste like a Indian dessert but maybe next time without figs!
Oh, the addition of cardamom sounds amazing! Glad you enjoyed it 🙂
I live on Long Island, where we just got over 2 ft of snow and tonight we are going to experience some serious wind chill, so I won’t be stepping outside for a while and only have 2% milk and heavy cream. How can I make this work with my full fat ricotta??
Hi Mari. You can definitely give it a try with what you have.
Hi Nicole! I made your recipe a couple weeks ago with a little tweak – turned out delicious! I love adding the ricotta… makes it so much easier to work with, and the texture turns out wonderfully creamy with that fresh ricotta taste. Mmmyum! I topped it with some merlot salt, wild flowers (more for looks than taste), and local orange honey. Superb. Also tastes yummy with fresh, ripe pineapple.
Thank you!
Yum! That sounds ahhhMazing!
Hi l’d love to make this ice cream but don’t have an ice cream maker. However I do have a Magimix cook expert. Is it possible to get the same effect of creamy ice cream with this?
Gillian
Sorry, I have no experience with a Magimix. Wish I was more help 🙂