Ricotta Gelato with Blackberry Sauce
Indulge in the creamy decadence of homemade Ricotta Gelato with Blackberry Sauce, a sophisticated dessert that blends the rich, velvety texture of ricotta cheese with the bright tang of a fruity blackberry topping. This easy-to-make gelato is crafted with simple, wholesome ingredients like whole milk, heavy cream, and a hint of vanilla for a perfectly smooth base. The vibrant blackberry sauce, made with fresh or frozen berries, adds a burst of sweet-tart flavor, enhanced by a touch of lemon juice for balance. From the silky gelato to the luscious, seedless sauce, every bite is a taste of artisanal dessert perfection. Ready in just 30 minutes of prep and cook time, this elevated yet approachable recipe is perfect for summer gatherings, dinner parties, or a delightful treat anytime.
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Recipe Information
Ingredients
- 1 cup Whole milk ricotta cheese
- 1.5 cups Heavy cream
- 1 cup Whole milk
- 0.75 cup Granulated sugar
- 1 teaspoon Vanilla extract
- 2 cups Blackberries (fresh or frozen)
- 0.25 cup Granulated sugar for sauce
- 2 tablespoons Water
- 1 teaspoon Lemon juice
- 1 teaspoon Cornstarch
Instructions
In a medium mixing bowl, combine the ricotta cheese, heavy cream, whole milk, sugar, and vanilla extract.
Using a blender or immersion blender, blend the mixture until smooth and creamy.
Pour the mixture into an ice cream maker and churn according to the manufacturer’s instructions (usually about 20–25 minutes). Then transfer the gelato to an airtight container and freeze for at least 2 hours to firm up.
Meanwhile, prepare the blackberry sauce. In a small saucepan, combine the blackberries, sugar, water, and lemon juice.
Heat the mixture over medium heat, stirring occasionally, until the blackberries break down and the sugar dissolves (about 5–7 minutes).
In a small bowl, mix the cornstarch with 1 tablespoon of water to create a slurry. Add the slurry to the blackberry mixture and cook for an additional 2 minutes, stirring constantly, until the sauce thickens slightly.
Remove the sauce from the heat and strain it through a fine-mesh sieve to remove seeds if desired. Let the sauce cool to room temperature.
To serve, scoop the ricotta gelato into bowls or cones, and drizzle with the blackberry sauce. Enjoy!
Nutrition Facts
Calories |
2740 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 157.6 g | 202% | |
| Saturated Fat | 94.4 g | 472% | |
| Polyunsaturated Fat | 0.3 g | ||
| Cholesterol | 508 mg | 169% | |
| Sodium | 535 mg | 23% | |
| Total Carbohydrate | 270.1 g | 98% | |
| Dietary Fiber | 21.2 g | 76% | |
| Total Sugars | 249.1 g | ||
| Protein | 33.5 g | 67% | |
| Vitamin D | 2.7 mcg | 13% | |
| Calcium | 1213 mg | 93% | |
| Iron | 2.5 mg | 14% | |
| Potassium | 1029 mg | 22% | |
*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.
