Homemade ricotta and lemon ice cream: light, creamy and better than store-bought recept

Name: Homemade ricotta and lemon ice cream: light, creamy and better than store-bought
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 6
Ingredients: 300 g canned pineapple (drained, without syrup); 1 ripe banana; 2 egg yolks; 1 teaspoon vanilla sugar; 30 g cornstarch; 80 g sweetened condensed milk; 80 g ricotta; 100 ml whipping cream (min. 30–33 %); juice of 1 lemon (approx. 30 ml)

Easy to prepare
6 portions
45 minutes

Jan, 17. 12. 2025

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Fresh fruity flavor, velvety texture and minimal effort – this homemade ice cream made from pineapple, ricotta and whipping cream is the ideal summer dessert. The combination of banana, lemon and condensed milk creates a perfectly balanced sweet-and-sour harmony without an ice cream maker.

For 6 portions

Ingredients

300 g canned pineapple (drained, without syrup)
1 ripe banana
2 egg yolks
1 teaspoon vanilla sugar
30 g cornstarch
80 g sweetened condensed milk
80 g ricotta
100 ml whipping cream (min. 30–33 %)
juice of 1 lemon (approx. 30 ml)

Preparation procedure

Preparing the pineapple Drain the pineapple well (reserve the syrup for another use) and chop finely.
Banana-and-egg base Blend the banana, egg yolks, vanilla sugar and cornstarch until smooth. Pour into a saucepan and cook over low heat, stirring constantly, until the custard thickens. Remove from heat and let it cool completely.
Lemon component Whisk the lemon juice with the sweetened condensed milk until it slightly thickens.
Creamy base Stir the ricotta into the lemon mixture, then gradually fold in the cooled banana-and-egg custard. Finally, gently whisk in the cream. Add the chopped pineapple and mix.
Freezing Pour the mixture into a lidded container and place in the freezer for at least 2 hours. For an extra creamy texture, you can stir the mixture after 60 minutes and refreeze.

Servings: 6–8 (approx. 1 liter of ice cream)

Total time: 2 h 45 min (active 20 min • cooking 10 min • chilling 15 min • freezing min. 2 h)

Tips and variations

No pineapple bits: If you want a completely smooth ice cream, briefly blend the pineapple beforehand.
Exotic variation: Add 2–3 tablespoons of grated coconut or replace part of the pineapple with mango.
Sweetness to taste: Adjust sweetness to taste with condensed milk or powdered sugar.
Serving: Serve slightly softened, with fresh fruit or shavings of dark chocolate.

Conclusion

Homemade pineapple ice cream with ricotta is proof that you can make a creamy, holiday-like dessert even without an ice cream maker. It’s light, refreshing and beautifully juicy thanks to the fruit. Make it a day ahead so it has time to firm up nicely — it’s a hit with coffee, after lunch, or at a summer garden party.