Strawberry and Ricotta Ice Cream
Dessert meets health with my 4-ingredient Strawberry Ricotta Cheese Ice Cream!
This recipe is a match to the viral cottage cheese ice cream – it offers a smoother texture with less blending required as well as a lower sodium content! You can use any fruit you like, fresh or frozen, and you can make it dairy-free by using coconut yoghurt!
DIETARY: VEG, GF, EF, NF
AGE GROUP: 12 months+
SERVES: 6
PREP: 5 mins (+4 hours freezing time)
Equipment: High-speed blender
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Ingredients
Batch Cook
Multiply the recipe to prep extras for the week.| 420g ricotta cheese | |
| 250g strawberries, fresh or frozen | |
| 60ml maple syrup | |
| 1 tsp vanilla extract |
Directions
1.
Add ricotta, strawberries, maple syrup and vanilla to a blender and blend until smooth and creamy.
Mark as complete
2.
Add mixture back into the ricotta cheese container or a loaf pan lined with baking paper and place in the freezer for about 4 hours, or until hardened.
Mark as complete
3.
Serve with fresh strawberries.
Mark as complete
Notes
Storing leftovers: Store in an airtight container in the freezer for up to 4 months.
Prep tips: Allow to defrost ice cream for 15 mins before scooping out of the container.
Easy ingredient swaps: Swap strawberries for berries of choice. Swap maple syrup for honey.
Additional boosters: Boost the ice cream by adding crushed nuts and seeds.
