Rhubarb Ricotta Ice Cream
Creamy, tangy, and irresistibly fresh, Rhubarb Ricotta Ice Cream is a gourmet delight that turns seasonal rhubarb into a summer dessert sensation. This easy homemade ice cream pairs the vibrant tartness of rhubarb with the luscious creaminess of ricotta cheese, while a touch of honey and vanilla add natural sweetness and depth. The rhubarb is simmered to a silky puree, blending seamlessly into a decadent base of heavy cream and whole milk. Perfectly churned to a soft, velvety texture, this frozen treat is ideal for serving in cones, bowls, or even alongside warm pies for a stunning contrast. With minimal prep time and no artificial flavors, it’s a must-try for anyone seeking a unique twist on traditional ice cream.
Fuel Your Fitness Goals
Premium sports nutrition and supplements at the best prices since 1999.
Over 25 years of sports nutrition excellence
Recipe Information
Ingredients
- 400 grams Fresh rhubarb stalks
- 150 grams Granulated sugar
- 60 ml Water
- 250 grams Whole milk ricotta cheese
- 250 ml Heavy cream
- 125 ml Whole milk
- 50 grams Honey
- 1 teaspoon Vanilla extract
- 0.25 teaspoon Salt
Instructions
Wash and trim the rhubarb, then cut it into small 1-inch pieces.
In a medium saucepan, combine the rhubarb, granulated sugar, and water. Cook over medium heat, stirring occasionally, until the rhubarb softens and breaks down, about 10-12 minutes.
Once the mixture has thickened, remove the saucepan from heat and let it cool to room temperature. Use a blender or immersion blender to puree the mixture until smooth. Set aside.
In another bowl, whisk the ricotta cheese until smooth. Add the heavy cream, whole milk, honey, vanilla extract, and salt. Whisk until all ingredients are well combined.
Stir the cooled rhubarb puree into the ricotta mixture until fully incorporated.
Chill the mixture in the refrigerator for at least 2 hours or until completely cold.
Pour the mixture into an ice cream maker and churn according to the manufacturer's instructions, usually about 20-25 minutes, until the ice cream has a soft-serve consistency.
Transfer the churned ice cream to an airtight container and freeze for at least 3-4 hours or until firm.
Serve scoops of the ice cream in bowls or cones, and enjoy!
Nutrition Facts
Calories |
361 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 19.4 g | 25% | |
| Saturated Fat | 11.9 g | 59% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 64 mg | 21% | |
| Sodium | 161 mg | 7% | |
| Total Carbohydrate | 37.4 g | 14% | |
| Dietary Fiber | 1.3 g | 5% | |
| Total Sugars | 35.0 g | ||
| Protein | 4.8 g | 10% | |
| Vitamin D | 0.3 mcg | 1% | |
| Calcium | 217 mg | 17% | |
| Iron | 0.2 mg | 1% | |
| Potassium | 225 mg | 5% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
