Half Baked Harvest · by Tieghan Gerard★ 4.6 (14)
Easiest Raspberry Shortcake Ricotta Ice Cream
NUTRITION · PER SERVING250M COOK
CAL 18%·PRO 14%
CARBS 44G48% OF CAL
3G FIBER10G OTHER30G TOTAL SUGAR
FAT 19G48% OF CAL
11G SAT8G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A no-bake raspberry and shortcake ice cream made with ricotta, honey, and fresh berries. Creamy, fruity, and light, it's an easy frozen dessert perfect for warm weather.
dessertamericanbaked good⚙️ food processor🌀 blendergluten freevegetarian
View the full recipe on Half Baked Harvest →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 8- 16 ounces whole milk ricotta cheese
- 3/4 cup honey
- 1 teaspoon vanilla extract
- 1 teaspoon lemon zest
- pinch of flakey sea salt
- 1 cup heavy whipping cream
- 1 1/2 cups fresh raspberries ((or blackberries, blueberries, etc.))
- 2 biscuits crumbled, homemade or store-bought
At a glance
PER SERVING · TIME 250M
CAL 18%·PRO 14%
CARBS 44G48% OF CAL
3G FIBER10G OTHER30G TOTAL SUGAR
FAT 19G48% OF CAL
11G SAT8G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 10m
- Sodium
- 208mg
- Total sugar
- 30g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 272mg
- Calcium
- 182mg
- Iron
- 0.84mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 208MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.