Whip It, Whip It Good – Ricotta Honey Ice Cream

What’s your sweet tooth kryptonite (weakness)? Mine is cookies, but I know many people who claim ice cream is their dessert of choice. Whatever your favorite dessert, or sweet craving is, this ice cream is worth a try. A high-powered whisk is all you need to make this luscious ice cream. So whip it, whip it good!

What distresses me when I pick up a package of pre-made anything at the grocery store is all the ingredients I don’t recognize and can’t even pronounce. What I love about this recipe is that it is simple, only four main ingredients, cream, ricotta, honey, and vanilla. And no ice cream maker is necessary to make it.

The ingredients mix together in a few minutes. The hardest part of the recipe? Waiting for it to freeze before eating it! 

Ricotta mixed with cream, vanilla, and cinnamon. Store bought ricotta is fine to use or if you want to make fresh ricotta for this recipe, check out this post. Ricotta.

Cream ready to beat.

Cream whisked harder than medium (oops!) but it worked. 

Mixture ready for the freezer. 

Frozen and ready to serve. Dish it up!!

The ice cream is divine by itself or drizzled with chocolate sauce or an aged balsamic vinegar for added zing. With a few simple ingredients, this ice cream delivers a rich flavor with a hint of honey!

Ricotta Honey Ice Cream

Yields 8

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  • 2 cups heavy cream
  • 1 cup ricotta cheese (homemade or store brand)
  • ½ cup honey
  • 1 teaspoon vanilla
  • Pinch of cinnamon


  1. In a medium-sized bowl, whisk ¼ cup heavy cream with the ricotta cheese, honey, vanilla, and cinnamon to combine. Whisk to thin the texture of the ricotta so it becomes smooth.
  2. Pour 1¾ cups heavy cream into another clean bowl. Use an electric mixer fitted with the whip attachment.
  3. Whip the heavy cream on medium speed until it forms medium peaks. (I let my cream form harder peaks by mistake and it turned out fine.)
  4. Gently fold the whipped cream into the ricotta mixture, mixing just until fully combined.
  5. Pour the ricotta ice cream mixture into a casserole dish, cake pan, or loaf pan) and cover with plastic wrap. Freeze until set, 3 to 4 hours.
  6. To serve, soften for about 15 minutes before dishing up.


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