Creamy Ricotta Ice Cream With Summer Berries

This recipe makes about one quart. 


  • 1 ½ cups Ricotta cheese
  • 2/3 cup granulated sugar
  • ½ cup plain yogurt
  • 2 Tsp. finely grated lemon zest
  • 2 Tsp. pure vanilla extract
  • 1/8 Tsp. fine sea salt
  • 2 cups mixed summer berries


  • Place the ricotta cheese in a food processor bowl fitted with metal blade. Puree until totally smooth, scraping down as necessary.
  • Add the remaining ingredients except the berries and puree again until smooth.
  • Freeze the mixture in an ice cream machine according to manufacturer’s directions. Serve garnished with any mix of summer berries and a crisp cookie.
  • Enjoy! 

Lincoln Culinary Institute

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