Strawberry & 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! 

Bounty Bars

DIETARY: VEG, GF, EF, NF 

AGE GROUP: 12 months+ 

SERVES: 6

PREP: 5 mins (+4 hours freezing time) 

Equipment: High-speed blender 

INGREDIENTS: 

420g ricotta cheese 

1 cup (250g) strawberries, fresh or frozen  

¼ cup (60ml) maple syrup 

1 tsp (5ml) vanilla extract 

METHOD:

1. Add ricotta, strawberries, maple syrup and vanilla to a blender and blend until smooth and creamy.

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. 

3. Serve with fresh strawberries. 

 Storing leftovers: Store in an airtight container in the freezer for up to 4 months. 

 TIPS: 

• 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. 

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