Zucchini ricotta ice cream is a sweet and light option, perfect for an appetizer or a unique starter. The subtle flavor of zucchini blends perfectly with the creamy and soft texture of ricotta, creating a delicate and refreshing blend. It's an ideal ice cream for lovers of fresh, plant-based flavors.
Ingredients :
- 200g zucchini (steamed or grilled and cooled)
- 200 g 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 want to add a herbal touch. Blend well until smooth and even. - 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. - Turbine with the Ice Cream program
The next day, insert the container into the Ninja Creami and start the "Ice Cream" . In a few minutes, you will have a smooth and creamy ice cream, with that subtle taste of zucchini 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 dash of cream (about 30 ml) if necessary 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 have it, your zucchini ricotta ice cream is ready! This delicate and fresh ice cream is ideal for an aperitif or starter, offering a new way to enjoy zucchini in summer. Enjoy!
