Rhubarb Ricotta Honey Ice-Cream

Rhubarb and ricotta – great combination, very creamy and tasty. Recipe inspired by Cream and Cone.


Yield: 20 oz.

5 stalk fresh rhubarb, chopped
1/3 cup sugar
1/2 package (1 2/3 gram) plain gelatin
1 cup ricotta cheese
1 tbsp. honey


Combine rhubarb and sugar, ring to boil and cook, stirring, in low heat until soft, add gelatin into syrup and let dissolve. Remove from heat and set aside to cool.

Combine ricotta cheese, rhubarb and honey in a blender. Blend on high speed until completely smooth. Freeze.

I added some beet juice for color.

1 oz. in about 31 calories

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