Food & Cooking Recipes Dessert & Treats Recipes Raspberry-Ricotta Ice Cream 3.8 (41) 4 Reviews By Martha Stewart Editors Martha Stewart Editors Facebook Instagram Twitter Website An article attributed to "Martha Stewart Editors" indicates when several writers and editors have contributed to an article over the years. These collaborations allow us to provide you with the most accurate, up-to-date, and comprehensive information available.The Martha Stewart team aims to teach and inspire readers daily with tested-until-perfected recipes, creative DIY projects, and elevated home and entertaining ideas. They are experts in their fields who research, create, and test the best ways to help readers design the life they want. The joy is in the doing. Editorial Guidelines Updated on May 16, 2017 Print Share Share Tweet Pin Email Servings: 4 This ricotta ice cream is a delicious, egg-free and easy frozen treat. The creaminess of the ricotta gets a tart bite from firm berries. Ingredients 1 ¼ cups ricotta ½ cup cane sugar ¾ teaspoon vanilla 1 teaspoon grated lemon zest Coarse salt ½ cup heavy cream 1 cup berries Directions Puree ricotta, sugar, vanilla, lemon zest, and a pinch of salt. Stir in cream. Freeze in ice cream maker, then mix in berries. Transfer to a container and freeze until firm. Cook's Notes Smooth MoveFor the best texture, freeze the ice cream in a shallow, flat container. Print