Ricotta Fluff Ice Cream
This week I've been experimenting with Val's Ricotta Fluff, and I've also been trying out some low carb ice cream recipes. So today I decided to combine the two and had wonderful results. I made Val's recipe (below) with chocolate pudding mix, beating it in my stand mixer for several minutes to get it very smooth. Then I added two cups heavy cream and put it in my ice cream maker. Wonderfully creamy and delicious - just right for a very hot day when our air conditioning is not working!
Note: I have a small, 2-quart ice cream freezer, so I don't know how this would work in the larger freezers. Maybe you would need to double the recipe.
Here's a re-print of Val's Ricotta Fluff recipe (thanks again Val!):
1 large container of ricotta cheese
1 box SF jello instant cheesecake pudding
dollop or two of sour cream (to taste)
A little bit of milk to lighten it up (about a cup-add last and gradually)
Mix it all up and enjoy however you want it. I love it with strawberries! It's a great fruit dip or just eating straight out of the bowl.
Variation for fluff: Do whatever flavor of pudding you like and add a little milk to get the texture you like.
Warning: Walmart's ricotta is very grainy in texture and never mixes to anything smooth and creamy. Tasty, but strange.
