Strawberry Ricotto Gelato Fizz

Strawberry Gelato Ricotta Fizz in Champagne Glasses

Strawberry Ricotto Gelato Fizz

Ricotta and Strawberry Ice Cream is topped with a luscious Strawberry, Limoncello, and Prosecco Sauce.

Course Ice Cream

Cuisine Italian

Keyword strawberry, limoncello, gelato, ice cream, prosecco

Prep Time 30

Additional Time 4

Total Time 4 30

Servings Servings

Calories 610kcal

Author Barb

Ingredients

For the Lemon Ricotta/Strawberry Ice Cream

2 cups whole-milk ricotta cheese
1 cup sugar
1 teaspoon vanilla paste or vanilla extract
2 Lemons Zest Only
2 Tablespoons lemon juice
2 Tablespoons Limoncello or vodka Optional though I've found that a bit of alcohol in ice cream sure helps to keep it from becoming hard as a rock!
1 cup milk
1 cup finely chopped strawberries

For the Strawberry Sauce

½ pint strawberries rinsed and dried
⅓ cup confectioners’ sugar
2 Tablespoons Limoncello or vodka + more to taste I used 3T’s but that might be a bit more than you like
1 Tablespoon lemon juice fresh
1 Pinch salt
1 teaspoon finely grated lemon zest
24 ounces Prosecco Cava or sparkling water

Instructions

To Make the Lemon and Strawberry Gelato

In the bowl of a food processor fitted with a metal blade, place ricotta, sugar, vanilla paste or extract, lemon zest, lemon juice and limoncello. Process until smooth. Scrape down the sides of the processor bowl with a silicone spatula. Add milk and process again until thoroughly blended.
Transfer mixture to an ice cream machine and process according to manufacturer’s instructions.
Add chopped strawberries after ice cream is finished and run machine until they are just incorporated. Remove finished product from maker and put into freezer safe container.
Freeze at least 4 hours.

To Make the Strawberry Layer

Put the strawberries, confectioners sugar, limoncello or vodka, lemon juice and salt in a blender or food processor and pulse until smooth and well blended. Taste and add more confectioners sugar or liqueur accordingly.
Strain the mixture through a fine mesh sieve over a small bowl or 2-cup measure, pressing firmly on the seeds. Discard the seeds. Stir in the lemon zest and cover and refrigerate until ready to serve or up to 3 days.

To Serve

Mix the strawberry mixture with an equal amount of Prosecco and stir until blended. Fill the glass with the strawberry mixture and serve with a spoon.

Notes

This can easily be modified if you prefer a non-alcoholic dessert. Simply skip adding the Limoncello or vodka to the mix. You might want to add a touch more of lemon juice to taste but it should also be fine without it. Serve using a sparkling soda instead of Prosecco.

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