Make Ahead

Pumpkin Ricotta Ice Cream

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
  • 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
  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.

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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.