Cherry-Almond Ricotta Ice Cream is a tasty treat for the warm weather. With all the fresh fruit available during the summer months, why not use some to make your own ice cream? This recipe is a seasonal winner, for sure!
I eat ice cream all year, no matter what the season — it just goes down so darn easy. When I first made this ice cream I had seen several ricotta ice cream recipes popping up, and I was dying to try one for myself.
If you love ice cream like I loooooove ice cream, try another of my ice cream recipes: there’s No Churn Lemon Pie Ice Cream (it’s the best of both worlds!) or these tasty Strawberry-Nutella Cookie Ice Cream Sandwiches.
You could also try this summery Peach, Lavender & Blackberry Ice Cream (the colors are so pretty, and it’s a delight).
I wasn’t sure what fruit I wanted to use when I was thinking of this recipe, and I had picked up several options. Roaming through the produce aisles I came across mounds of beautiful claret cherries. How could I resist? I scooped up a bag full and knew they would be put to good use.
Coincidence seemed to nudge me to use the cherries for this ice cream. My mom happened to be in Italy just before I made this. She would usually FaceTime me in the a.m. with several cousins around to say hello!
I love to visit with everyone, but first thing in the morning is not my finest hour! I’m usually in need of more caffeine (BTW, my cousin Alessandro makes the best coffee drinks at their bakery in Italy). My hair is usually crazy. I’m not wearing a stitch of makeup. You get the picture.
But during one particular call, my mom was on her own and decided to show me all the beautiful fruit she had on hand, which included cherries. I started to connect some dots. Italy. Ice cream. Cherries. Ricotta cheese. And that’s how my Cherry-Almond Ricotta Ice Cream came to be!
The almond flavor is a tried-and-true combo with cherries, and because I love chocolate with pretty much everything, I also added coarsely chopped chocolate chips to the mix. I topped off the ice cream with crumbles of almond biscotti.
The texture of this treat isn’t super-smooth like some other ice creams, but it has fabulous flavor. To me, this is a very Italian-inspired ice cream.
You should give Cherry-Almond Ricotta Ice Cream a try this season. It’s a delightful treat to make with the summer’s sweet cherries!
Patricia Conte/Grab a Plate
Serves Serves 4-6
5 based on 3 review(s)
- 2 cups ricotta cheese
- 1 cup pitted cherries
- 6 ounces heavy cream
- 2/3 cup sugar
- 1/2 teaspoon almond extract
- Pinch salt
- Optional: 1/4 cup chocolate chips, chopped
- Before starting, be sure your ice cream maker freezer bowl has been in the freezer for the suggested amount of time based on the manufacturer's instructions.
- Add the ricotta cheese, sugar, salt, heavy cream, almond extract, and the pitted cherries to a food processor.
- Blend until combined and the cherries are broken down.
- Freeze in the ice cream maker for about 20 minutes (follow the instructions for your particular ice cream maker).
- If you're using chocolate chips, add them during the final 3-5 minutes of freezing.
- The ice cream will be thick, but somewhat soft. If you prefer a firmer consistency, freeze it in an airtight container for an additional hour or so.