Recipe: Ricotta and cinnamon ice cream

Ricotta and cinnamon ice cream

Makes: 1 litre


  • 300 g ricotta
  • 1 tub single cream, 284 ltr
  • 1 tub double cream, 284 ltr  
  • 4 tablespoons honey
  • 2 tablespoons cocoa powder sifted
  • 1 teaspoon powdered cinnamon
  • 1 teaspoon vanilla essence
  • 100 g chocolate buttons
  • Wafers to decorate 


  1. In a bowl, beat the single cream and half of the double cream together.
  2. In another separate bowl, beat the ricotta and half of the remaining double cream.
  3. Mix the two mixtures together.
  4. Add the cocoa powder, cinnamon, vanilla, honey and half of the chocolate buttons.
  5. Stir well with your hand.
  6. Pour into a container, and sprinkle the remaining buttons to the surface.
  7. Freeze for at least 3 hours.
  8. Serve with wafers.

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