Ricotta and zucchini ice cream is a light and refreshing option, perfect as an appetizer or a unique starter. The subtle flavor of the zucchini blends perfectly with the creamy, smooth texture of the ricotta, creating a delicate and refreshing combination. It's an ideal ice cream for those who love fresh, plant-based flavors.
Ingredients :
- 200g of courgettes (steamed or grilled and cooled)
- 200g of ricotta
- 100 ml of milk
- A pinch of salt
- pepper
- A few basil or mint leaves (optional, for a touch of freshness)
Preparation :
- Prepare the ricotta and zucchini base.
In a blender, combine the cooked zucchini with the ricotta, cream, salt, pepper, and basil or mint leaves if you'd like to add an herbaceous note. Blend well until smooth and homogeneous. - Pour into the Ninja Creami container.
Transfer the mixture into the Ninja Creami container, taking care not to exceed the MAX FILL . Place the container in the freezer for 24 hours to allow the ice cream to set completely. - Churn using the Ice Cream program.
The next day, insert the container into the Ninja Creami and start the "Ice Cream" . In just a few minutes, you'll have smooth and creamy ice cream with a subtle zucchini flavor and the sweetness of ricotta. - Respin Tip:
If the texture is too firm after the first cycle, use the Respin to achieve the ideal consistency. Add a splash of cream (approximately 30 ml) if needed for an even creamier result.
My Personal Tip:
This ice cream pairs beautifully with grilled vegetables or even slices of toasted bread. For a touch of crunch, try sprinkling some sunflower or pumpkin seeds on top just before serving. And for an elegant presentation, add a drizzle of extra virgin olive oil or a little lemon zest to enhance the flavors and provide a tangy contrast.
There you go, your ricotta and zucchini ice cream is ready! This delicate and refreshing ice cream is ideal as an appetizer or starter, offering a new way to enjoy zucchini in the summer. Enjoy!
