Pistachio ricotta ice cream
Ricotta, milk and pistachios blended and frozen: ice cream without a machine.
Open in the appPer serving
- Calories
- 214 kcal
- Protein
- 10.6 g
- Carbohydrates
- 13.4 g
- Fat
- 13.9 g
Values computed from the ingredients with USDA FoodData Central and the CREA tables.
Ingredients
For 1 serving
- Ricotta80 g
- Reduced-fat milk40 ml
- Pistachios10 g
- Honey1 teaspoon
Contains: lactose, nuts,
Method
- Put the ricotta, milk, honey and half the pistachios in a tall beaker and blend with a stick blender for a couple of minutes, until smooth and the pistachios are very fine.
- Pour it into a shallow container, cover and put it in the freezer.
- Every 30 minutes, for about 2 hours, stir hard with a fork to break up the crystals from the edges towards the centre, until the ice cream is firm but creamy.
- Roughly chop the remaining pistachios and scatter them over the ice cream before serving.
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