Red, White, & Blue Ricotta Ice Cream

This summer, celebrate the 4th of July with red, white, and blue ice cream made using ricotta, milk, and heavy whipping cream. Swirl in homemade blueberry sauce and finely chopped fresh cherries to create a patriotic dessert your entire family will enjoy.

By now, most of you realize just how much I love making ice cream. It’s almost up there with making deviled eggs, but not quite, and that’s only because I will happily eat as many deviled eggs as I can possibly shove into my mouth at one time, however, when it comes to ice cream, I really much rather prefer the process of making it to the process of eating it. What can I say? I’m just one of those people who really have to be in the mood to eat ice cream. Perhaps it has something to do with the fact that I hate melty ice cream, which means that I have to eat it super crazy fast to enjoy it, and having non-melty ice cream in the summer months is pretty much next to impossible.

Because I love making ice cream so much, I have way more ice cream containers in my home than any one person should ever realistically need to own. You see, I’m always making ice cream and giving it away to people. Sometimes I get the containers back rather soon, and other times it can take months or years to get them back. So, after buying over five containers myself, it’s no wonder that I soon started to receive even more containers as gifts from friends. At last count, I own two 2.5-quart glide-a-scoop ice cream tubs, seven 1-quart ice cream tubs, and eight 6-oz. ice cream mini-tubs. I know, I know, it sounds insane. But remember, I use them for way more than ice cream. They’re also great for freezing homemade chicken stock.

Anyway, while making this ice cream, I headed out to the garage to find one of my long 2.5-quart glide-a-scoop ice cream tubs because I knew that this batch of ice cream was going to be rather large. Well, when I opened the lid of the container over the sink to wash it, a little handwritten note fell out. My first reaction was what the heck is going on, but then I read the note that fell out and started laughing. At first, I thought a friend to whom I had gifted ice cream in the past was playing a funny joke on me. Then, I realized that the small note wasn’t written by an adult trying to mimic a child just to be funny but was actually written by a child.

Last summer, my neighbor’s sister and niece came to stay with her for over a week, so I made them a batch of ice cream to enjoy while they were here. The niece was a real cutie-pie and it was fun to watch her experience lightning bugs for the first time. Anyway, apparently the niece was given the task of hiding a little thank you note in the container for me. How precious is that y’all? I mean, seriously, check out that handwriting. You can even see where a few letters were erased because of spelling errors. “Thank you Colleen for the yummy ice cream” was originally written as “Thank you Colleen for the yammy ise cream.” Heck, as long as she spelled my name right, that’s pretty much all I care about. Whoo hoo for “yammy ise cream.”

Ingredients:

Blueberry Sauce:

• 1 Pint Fresh Blueberries
• 1/4 Cup Granulated Sugar
• 1/4 Teaspoon Ground Sea Salt
• Juice of 1 Lemon

Ice Cream:

• 1 1/2 Cups Whole Milk
• 1 Cup Whole Milk Ricotta
• 3/4 Cup Granulated Sugar
• 1 Tablespoon Vanilla
• 1/4 Teaspoon Ground Sea Salt
• 1 1/2 Cups Heavy Whipping Cream

Assembly:

• 1 Cup Finely Chopped Fresh Cherries

Directions:

Blueberry Sauce:

1. Place all of the blueberry sauce ingredients into a medium non-stick saucepan over medium-high heat.
2. Stir to combine and cook for 10 to 15 minutes, or until thickened. Stir occasionally to prevent burning.
3. Pour into a heat-safe glass bowl and refrigerate until cold. (Approximately 2 hours.)

Ice Cream:

1. Place the milk, ricotta, sugar, vanilla, and sea salt into a blender and blend for 2 minutes.
2. Add the heavy whipping cream and blend for an additional 30 seconds.
3. Pour the mixture into an ice cream machine and churn for 20 to 25 minutes.

Assembly:

1. Spoon 1/3 of the ice cream into a large ice cream container or metal loaf pan. Top with 1/3 of the blueberry sauce and 1/3 of the chopped cherries. Use a knife to cut or swirl the sauce and cherries into the ice cream. Repeat this process two more times.
2. Freeze for 4 to 8 hours or until set.

Suggestions:

• Make sure the blueberry sauce is cold before attempting to dollop and cut or swirl it into the ice cream. Otherwise, you will have very melty ice cream.
• I don’t suggest eating this ice cream right away, because it needs time to firm up in the freezer.
• This recipe makes a large batch of ice cream, so depending on the size of your ice cream containers, you may require two.

Improvements:

• Serve topped with fresh blueberries or cherries.
• Add shaved or finely chopped dark chocolate to this ice cream during the last few minutes of churning.
• CLICK HERE to check out all of our other delicious ice cream recipes.

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Yum

Red, White, & Blue Ricotta Ice Cream

Ingredients:

Blueberry Sauce:
• 1 Pint Fresh Blueberries
• 1/4 Cup Granulated Sugar
• 1/4 Teaspoon Ground Sea Salt
• Juice of 1 Lemon
Ice Cream:
• 1 1/2 Cups Whole Milk
• 1 Cup Whole Milk Ricotta
• 3/4 Cup Granulated Sugar
• 1 Tablespoon Vanilla
• 1/4 Teaspoon Ground Sea Salt
• 1 1/2 Cups Heavy Whipping Cream
Assembly:
• 1 Cup Finely Chopped Fresh Cherries

Directions:

Blueberry Sauce:
1. Place all of the blueberry sauce ingredients into a medium non-stick saucepan over medium-high heat.
2. Stir to combine and cook for 10 to 15 minutes, or until thickened. Stir occasionally to prevent burning.
3. Pour into a heat-safe glass bowl and refrigerate until cold. (Approximately 2 hours.)
Ice Cream:
4. Place the milk, ricotta, sugar, vanilla, and sea salt into a blender and blend for 2 minutes.
5. Add the heavy whipping cream and blend for an additional 30 seconds.
6. Pour the mixture into an ice cream machine and churn for 20 to 25 minutes.
Assembly:
7. Spoon 1/3 of the ice cream into a large ice cream container or metal loaf pan. Top with 1/3 of the blueberry sauce and 1/3 of the chopped cherries. Use a knife to cut or swirl the sauce and cherries into the ice cream. Repeat this process two more times.
8. Freeze for 4 to 8 hours or until set.

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To make the dreamiest homemade ice cream this summer, we’re sharing our list of must-have supplies to get you started on your ice cream-making adventure. With these simple supplies, you can make delicious homemade ice cream that will delight both your friends and family. CLICK HERE to read more.

There’s no better time of year to enjoy a bowl of ice cream than during the hot summer months of June, July, and August. And when that ice cream’s homemade, it’s even more enjoyable. So, break out the ice cream machine and get ready to churn an unforgettably rich and creamy frozen dessert treat to help you survive the scorching summer heat. CLICK HERE for the recipes.

Make sure to check out the many other great “Red, White, and Blue” recipes below. A huge thanks to Family Around the Table for hosting this event.

• American Pride Cookies by Jolene’s Recipe Journal
• Berry Sangria Macaron by A Kitchen Hoor’s Adventures
• Cherry Berry Buckle Cake by Cookaholic Wife
• Firecracker Marshmallow Pops by Family Around the Table
• Firecracker Roll by A Day in the Life on the Farm
• Patriotic Pudding Firecrackers by Daily Dish Recipes
• Patriotic Red, White, Blue Cupcakes by Girl Abroad
• Patriotic S’mores Brownies by Amy’s Cooking Adventures
• Red White and Blue Burger Bites by Cindy’s Recipes and Writings
• Red, White, and Blue Chia Puddings by Culinary Adventures with Camilla
• Red, White and Blue Fruit Salad by Simple and Savory
• Red, White, and Blue Popcorn by Hezzi-D’s Books and Cooks
• Red, White, & Blue Ricotta Ice Cream by Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice

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