Ricotta ice cream with melon salad

Total time: 5hr 30m
Preparation Time: 30m

For 4 people

Nutritional Information

Contains 498 Kcal, 12g Protein, 47g Carbohydrates, 36g Fat


  • Ice cream
  • 500 g ricotta
  • 1 organic lemon, a little grated zest
  • 2 dl full cream
  • 100 g icing sugar
  • Melon salad
  • 1 tbsp amaretto or Maraschino
  • 1 charentais melons, diced
  • 1 tbsp lemon balm, finely chopped
  • 2 tsp shelled pistachios, roughly chopped

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  • Ice cream

    Mix the ricotta and lemon zest thoroughly in a stainless steel bowl. Beat the cream and icing sugar together until stiff, mix half into the ricotta using a whisk, then fold in the rest using a rubber spatula. Cover and freeze the mixture for approx. 5 hrs., stirring 3 times.
  • Melon salad

    Mix the melon with the amaretto and lemon balm, allow to infuse briefly. Plate up the ice cream and melon salad, sprinkle with pistachios and garnish with lemon balm as desired.
  • Note:

    Quicker method: Mix the ricotta, lemon zest and icing sugar with pouring cream, freeze in an ice cream maker as per the instructions.

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Due to seasonality or for logistical reasons it can occur that an ingredient is not available for this recipe. We thank you for your understanding and apologise for any inconvenience.

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