Ricotta Cheese Ice Cream With Roasted Strawberries (Eggless)

Serves 6-8 

IngredientsFor Roasted Strawberries:-

  • 1 lb strawberries
  • 1.5 tbsp fresh lemon juice
  • 1 tsp fresh lemon zest
  • 1-2 tbsp granulated sugar

For Ice Cream :-

  • 7 graham cracker sheets (or any digestive biscuits/oreo cookies)
  • 20 oz whole milk ricotta (about 2.5 cups), pasteurized
  • 1.5 cup heavy cream, pasteurized
  • 1 cup whole milk, pasteurized
  • 3/4 cup granulated sugar (or to taste)
  • 1/4 tsp fine salt
  • 1 tbsp of vodka (optional, this reduces ice crystal formation while ice cream freezes)
  • 1 lb fresh strawberries, cleaned & chopped into bits


Roasting the Strawberries

Pre-heat the oven to 350°F. Position the oven rack to the middle. I use glass or ceramic baking dish but if using any other kind, line with parchment paper.

Thoroughly wash the strawberries under running stream of water.Dry them between folds of kitchen towel to completely remove any moisture. Cut each berry in half for larger berries or cut into quarters for smaller ones. Layer the cut berries in a single layer in the baking dish. Squirt fresh lemon juice & zest over the berries. Sprinkle the sugar. Roast the berries inside the oven for 25 -40 minutes or until the juices thicken, they become syrupy, but the edges of the berries do not burn. The time will depends on the size of the berries and whether they are at the edge of the pan (faster) or in the middle (slower).Keep an eye.

Remove roasted strawberries and juices & let cool to room temperature. Using a fork gently mash the berries. Save about 1/2  cup of these roasted berries to serve later with the ice cream (if you desire, else use the whole). If you want to make ice cream later, these roasted berries can sit in the fridge for 3-5 days.

Making the Ice Cream

Put the graham cracker sheets in a ziplock bag & pound using a rolling pin crush into fine bits. Set aside.

In a large bowl, lightly whisk together ricotta cheese and heavy cream until smooth. Add the milk, sugar, salt & vodka (if using). Stir to combine. Fold in the roasted berries (prepared above) along with crushed graham crackers. Pour the ricotta mixture into an ice cream maker and churn/freeze according to the manufacturer’s directions. Add the chopped strawberries  8-10 minutes before the end of freezing.

Alternatively you can pour the mixture into a glass/metal dish, stir in the chopped berries and freeze. You will need to stir the mix every 2 hours to slow for a creamy ice cream. Let freeze overnight or for at least 6 hours.

To serve

Using an ice cream scoop, places scoops of ice cream in the serving bowls, top up with fresh grated lemon zest, nuts,or reserved roasted berries.Serve immediately.

Notes/Variations :-

  1. Summer strawberries are quite sweet, so I added sugar accordingly. This recipe makes a faintly sweet ice cream. If your berries are tart or you prefer sweeter ice creams, increase the sugar quantity.
  2. This recipe can be used for any kind of berries or stone fruits.
  3. You can add few teaspoons of balsamic vinegar or maple sugar while roasting the strawberries for added flavors.

50 thoughts on “Ricotta Cheese Ice Cream With Roasted Strawberries (Eggless)

  1. globetrotterin1 – vienna – Früher dachte ich, wandern sei etwas für Pensionisten. Mittlerweile bin ich bekehrt und das noch weit vor dem Rentenalter. Wie es dazu kam, weiß ich selbst nicht, es ist einfach passiert. Fakt ist: Es ist spannend, schöne Naturschauplätze zu entdecken, in fremde Länder zu reisen, lustige Ausflüge zu machen oder einfach nur am Strand auszuspannen. Denn mein Motto lautet: Gib´ der Fadesse keine Chance! Wenn es Ihnen genau so geht, sind Sie in meinem Blog richtig. Ich freue mich schon auf Ihre zahlreichen Kommentare,Tipps und Erfahrungsberichte. Denn Sie sind herzlich eingeladen, diesen Blog aktiv mitzugestalten.
    globetrotterin1 on said:

    I´ll try to make its myself and than I´ll report you, if it tastes so good as your pics look! 😉

  2. Tanvi, YOU rock girl !:) Your food and recipes always give me the feeling that you cook with love. I really look forward to your posts. Let me also tell you, I’ve always been amazed by the stuff you cook and the extent to which you go to make food from ‘scratch’. It’s no surprise that your blog has been nominated for the Cosmo-UK award:) Great stuff and keep up your good work and inspiring others (me included) 🙂

  3. Angie@Angie's Recipes – Angie's Recipes is an interactive blog dedicated to sharing yummy & creative recipes, helpful cooking hints and tips. Enjoy your visit and spread the word!
    Angie@Angie's Recipes on said:

    This looks HEAVENLY!

  4. the pink and red tones in the pics is standing out so well amongst the greyish & neutral tones.

    i also remember going to these hand painted ice cream carts. but in some parts of india these carts are still existing. in fact i do remember buying kulfi from the kulfi guy who would carry a big earthern pot on his head full of kulfis. we would wait for this guy to make the round of our house so much in the summers just to have some kulfi 🙂

  5. I love this , how it looks and everything. You are right, you can always eat broccoli tomorrow 🙂 I have never made icecream at home. Making custard with eggs always stopped me.

  6. Sawsan Abu Farha @ Chef in disguise – Http://chefindisguise.com – In love with the Middle Eastern culture and cuisine. Sharing easy authentic Middle Eastern recipes is my passion
    Sawsan@ Chef in disguise on said:

    I love the idea of icecream with no eggs and can only imagine the addition roasting the strawberries makes to the recipe.
    I can’t wait to try this with peaches as strawberries are no longer in season here

  7. I LOVE THIS RECIPE!!! Roasting strawberries? I’ve never done it and I’m intrigued. I also haven’t used ricotta for ice cream yet. This is such a beautiful and delicious post that I’m too excited to think. Haha. Thanks for sharing the recipe!!

  8. yumm..!! and the pictures are aewsome..!!! and i too remember about t kulfi and ice cream vendors n India.. nostalgia..:(:(

  9. OMG, This is a kind of recipe I need in my life to flaunt around..LOL
    Gal your photography is breathtaking, I know I say it every time.. But trust me I will keep saying this…
    I am so totally coming to vegas, this ice-cream, lesson in photography some aloo keema.. who cares for casino …

  10. Definitely love the photos and also the recipe is so unique! very happy that i have finally knowing what should I make for other strawberry dessert for the next dessert at home, Thx!

  11. What a luscious ice cream, Tanvi! Ricotta cheese, roasted strawberries and a dash of whiskey – I know this is a winner recipe, even before I get to try it. You never fail to inspire, Tanvi!

  12. You make the most drool worthy ice cream…and take the most brilliant pictures. This has to grace my kitchen before the summer ends, and even after summer, I don’t mind making this over and over again. Gonna be a long time favorite of mine =)
    Anyhoo, we have been keeping an eye out for unique and interesting bloggers with phenomenal photography skills, and yours have caught our attention! We have just recently launched a food photo gallery http://www.yumgoggle.com/gallery/ that allows you to showcase all your great work and share it with all of our visitors. Weâ€d be proud to have your work as part of our growing collection to continue to have a larger reach and further inspire all fellow food lovers out there!

  13. Purabi Naha @ Cosmopolitan Currymania – Mumbai, India – Mumbai-based Food Blogger. Fusion cooking with Asian ingredients is something I am really passionate about. Blog: www.cosmopolitancurrymania.com
    purabinaha on said:

    I loved your meticulousness. Summer strawberries are indeed sweet and sugar has to be adjusted accordingly. This is a good tip! Your ice cream looks fantastic!

  14. I am longing for the summer weather we just left on our honeymoon in Bali… I think this is the perfect remedy for frigid Melbourne winter! Such a lovely idea, I can imagine how creamy the ricotta cheese makes it.

  15. I love roasted fruit and such a beautiful addition to an ice cream…really lovely and refreshing!

  16. Faith (An Edible Mosaic) – I’m Faith and I blog at www.AnEdibleMosaic.com where I share my recipe collection of international favorites and updated American classics, with an emphasis on seasonal dishes. I focus on real foods that sustain body and mind, bring people together, and make a house a home. Come check out my mosaic of recipes.
    Faith on said:

    I made a similar cheesecake-like ice cream with strawberries a couple years ago and it was an instant favorite! Your recipe with ricotta sounds delicious.

  17. Pingback: roasted strawberry and ricotta ice cream. « maybe mousse

  18. I don’t know why but I wasn’t getting any updates from your blog 🙁 Drool worthy pictures and your clicks are as usual so real and tempting…Love your styling Tanvi ..Keep in touch

  19. Pingback: Five Friday Finds :: Morsels of Life

  20. Wow this is beautiful, Tanvi! I chuckled when I read that you have to post this before next season because I can totally relate. 😉

    I want to try and roast some strawberries, their flavor is way more intense than raw ones.

    Miss you! xoxo

  21. Will be trying this recipe soon, loved it and the photos too. Wherever did you get those bowls from ? The pink and the grey ones?

  22. xmadeinchinax – Seoul, South Korea – Hello Lovelies!~ A few things about me; I love traveling, food, beauty, fashion, airports (yes, I'm crazy!) dancing, and music. I am attending Seoul National University and I currently reside in Gangnam in Seoul.
    xmadeinchinax on said:

    i love this. Thank you so much for the post!!! it looks amazing i can’t wait to try it!

  23. MKK – I’m a home cook and recipe developer from Brisbane, Down Under. My love for cooking and photography are the essence of this blog, and along with my Middle Eastern heritage, I’ll be posting some exotic cooking on the blog. I chose the name “My Kitchen Kohl” to reflect this, and also – just as kohl beautifies the eye – to illustrate how the dishes that come out of my kitchen are the result of a beautiful time in the kitchen! I became a recipe developer from my love of substitutions – because not everyone’s pantries are the same! I almost can’t ever follow a recipe word for word (yet I love to make my own) and I love quick fixes for little problems that happen, so that a little delicacy and be created out of every disaster! Please join me on my blogging journey and pitch in with your ideas and feedback. :)
    fati's recipes on said:

    Looks absolutely delicious! Beautiful photographs, too! 🙂

  24. Precious Smile – Shy, reserved , love dance, music, art, paintings, poetry, photography, astronomy, moon, stars, nature, . I am a little crazy, little weird and an aspiring writer ☺
    Precious Smile on said:

    Reblogged this on PreciousSmile☺ and commented:
    I scream!
    U scream!
    We all scream for ice-cream…

  25. Pingback: Easy Cashew & Raisins Icecream (Kaju Kishmish) – Sinfully Spicy

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