Make Ahead

Pumpkin Ricotta Ice Cream

by:
November  7, 2009
1 Rating
Author Notes

I love homemade ice cream and enjoy playing around with somewhat untraditional ice cream ingredients. Some work and some don't- pumpkin and ricotta definitely do. This is very simple to make- blend the ingredients up, pour into your ice cream maker and 30 minutes later, you've got a delicious ice cream perfect for the fall. I'm betting it'll make a great whipped cream alternative for pumpkin pie and I'm planning to make it as one of my Thanksgiving desserts... —WinnieAb

  • Serves 2 quarts
Ingredients
  • 3 cups pumpkin puree
  • 1 1/2 cups whole milk ricotta cheese
  • 1/2 cup cream cheese
  • 1 cup milk
  • 1 cup sugar in the raw (or Turbinado sugar or regular sugar)
  • 2 teaspoons cinnamon
  • 1 teaspoon nutmeg
In This Recipe
Directions
  1. In a high speed blender or large capacity food processor, process all the ingredients until smooth. Taste and adjust spices, if necessary.
  2. Chill in the refrigerator for a few hours, if possible, and them pour into your ice cream maker. Freeze according to your manufacturer’s instructions.
  3. The ice cream will be finished, though on the soft side, after 30-40 minutes; you can enjoy it like this, or for a firmer consistency, transfer to a container and store overnight in the freezer before serving.

See what other Food52ers are saying.

  • Oui, Chef
    Oui, Chef
  • AppleAnnie
    AppleAnnie
  • Lizthechef
    Lizthechef
  • HeviCooks
    HeviCooks
  • pauljoseph
    pauljoseph
I grew up in a restaurant family (my parents owned the now closed Quilted Giraffe in NYC) and I've always loved to cook. My interest in the connection between food and health led me to pursue a graduate degree in naturopathic medicine. I don't practice medicine anymore; I have a blog called Healthy Green Kitchen that I started in May of 2009 and I wrote a book called One Simple Change that will be published in January, 2014. I live in upstate New York with my family and many pets.

9 Reviews

Oui, C. November 11, 2010
I made a lasagna the other day with a mix of pumpkin and ricotta and it was fabulous! The next time I make it, I should make this delicious looking treat for dessert. - S
 
Author Comment
WinnieAb November 11, 2010
I love the sound of that lasagna!
 
AppleAnnie November 10, 2010
I love this, and wonder about using mascarpone for the cream cheese--thanks, can't wait to try this.
 
Author Comment
WinnieAb November 11, 2010
Oooh...that sounds really good. Creme fraiche would be good, too, I think :)
 
Lizthechef November 8, 2010
This looks delicious, Winnie!
 
Author Comment
WinnieAb November 11, 2010
Thanks Liz!
 
HeviCooks November 1, 2010
Great recipe! I did not have cream cheese so I used just a mixture of ricotta, heavy cream, and half and half. I also used a combination of brown sugar and demerara sugar. It was delicious!
 
Author Comment
WinnieAb November 1, 2010
Yay! So glad you liked it :)
 
pauljoseph November 8, 2009
good recipe