A delightful creamy and light ice cream. Best served with shortbread cookies.

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Yields approx. 4 cups

1²⁄3 cups fresh ricotta

1 cup whole milk

½ cup sugar

½ teaspoon vanilla extract

¹⁄8 teaspoon Kosher salt

1 cup heavy cream

  1. Blend the ricotta, milk, sugar, vanilla, and salt in a blender until smooth.
  2. Pour in the cream and blend until just combined.
  3. Pour into an ice cream machine and freeze per the manufacturer’s instructions.


Photography by food and styling by Valerie Aikman-Smith photography by Staci Valentine

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