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Icecream - Sicilian Style Ricotta



1 litre(s)


  • 500 g ricotta cheese, (low fat is fine)
  • 150 g cream
  • 150 g Milk, (full cream or skim)
  • 60 g sugar
  • 100- 150 g Milk, extra

Recipe's preparation

    Prepare Mixture
  1. Place ricotta, cream and 150g milk into TM bowl and mix for 5 seconds Speed 5.
  2. Scrape into a very large zip lock bag, flatten mixture to approximately 1 cm thickness and freeze flat.
  3. Churn Icecream
  4. Break frozen block into ice cube size pieces using a meat mallet or similar object.
  5. Add sugar to TM bowl and pulverise into icing sugar 10 seconds Speed 9.
  6. Add 400g frozen mixture and a half MC of milk, grind 5 seconds Speed 8.
  7. Repeat with remaining frozen mixture and another half MC of milk. Use spatula to assist with incorporation until desired texture is reached.
  8. Use immediately or freeze for later use.

    NB: The higher your fat content ingredients the softer will be the end result.

Accessories you need



It's often known as "scicilian icecream" and it's a good quick icecream without using eggs.

Freezing in a thin layer makes it easier to break the block up into correct size pieces for grinding in the TM bowl. A lamington tin or oven tray may be used if freezer space permits.

Keep ice cream in freezer in small tubs and cover with plastic wrap to store airtight.

If consuming after stored in freezer, place containers in the refrigerator for approximately 30 minutes to soften texture.

Your comments and vote are always appreciated!.....Happy Cooking.

This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or Thermomix ® in Australia and New Zealand.
Vorwerk Thermomix ® and Thermomix ® in Australia and New Zealand assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.

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  • Hi Sharon! I had tagged this

    Submitted by letstryit on 8. January 2014 - 00:27.

    Hi Sharon!

    I had tagged this recipe to try ages ago to and finally did! I was very happy with the result!

    I had firm ricotta left over from making Walnut Patties - Yum!  (Thermomix vegetarian cook cook).

    Using a big ziplock bag worked very well. I really loved the simple and uncomplicated ricotta flavour of the "soft serve" style icecream. I'm sure as a variation, some vanilla flavouring would work a treat! My wife swirled some tmx chocolate sauce onto hers and was delighted with the result. We used the remainder to create chocolate swirl individual ice creams in silicone mini muffin cases (took some time out of the freezer to soften). These were very nice, but personally I am sold on the "soft serve" result. A very quick recipe to make and have on hand for a summertime soft serve treat with friends!

    Thanks for sharing, John.


    John Clark

    Independent Consultant (WA)

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  • I love the idea of freezing

    Submitted by moreta on 10. March 2011 - 11:17.

    I love the idea of freezing it in a ziplock bag. I try to keep frozen coconut cream in the freezer for future icecream mixes. I use ice cube trays but then it is messy to move to a storage container. I think just pour the can into the bag and lay on a shelf. Ready to use whem I need it.  Thanks for the idea.

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