Strawberry Ricotta Gelato Fizz

For a cool, creamy and delicious summer treat, these Strawberry Ricotta Gelato Fizz Cocktails really fit the bill; simply perfect!

Strawberry Gelato Ricotta Fizz in Champagne Glasses

If it’s time for Baketogether; our monthly baking event with the imitable Abby Dodge. So what the heck am I doing with this Strawberry Ricotta Gelato Fizz?

Well this month I guess it should be called #Freezetogether! You could blame Cuisinart because I got one of their new ice cream machines, you could blame me because I can’t stop using said ice cream machine but really?

It’s all Abby Dodge’s fault. Too warm to bake, she suggested we do a cool treat for the end of summer…and THEN my obsession took over; in that order.

What can I say; this is just amazing. Light, just slightly boozy, effervescent and so pretty; it was a delightful dessert. Ive been inspired to make gelatos because they call for milk and not heavy cream and that cuts the calories drastically.

Don’t worry though, I’ll have my ‘favorite ice cream of all time that can’t be found anywhere but by George I think I did it’ on here soon and it’ s going to make up for the sorbets and gelatos with heavy cream, butter, brown sugar and half and half business but it is SO worth it. Until then…well, I could eat a LOT of these!

During the course of developing this recipe, I admit I was unsure about the best course of action with strawberries so that people would not break their teeth on strawberry rocks.

Strawberries are primarily water so they do become literally rock hard and I don’t care for that which is why I ended up chopping and then pulsing; I wanted itty bitty pieces.

As I was looking for advice, I read a sentence on a VERY well known authors site which basically said, ‘I’m not sure why people change what I do; I spend a lot of time developing and testing recipes to get them right.’

Well maybe because for many of us cooking is not about reading other’s words and following them to a ‘T’ but simply using them for inspiration and then bringing our own tastes and experience to the table.

Simply following someone else directions would be flat out boring! Thanks Abby for supporting that effort and not imagining we are somehow offending you in the process. XOXO!!

Strawberry Gelato Ricotta Fizz in a Champagne Glasse

I had an itch to make an ice cream treat using Ricotta…seeing Abby’s Ricotta Panna Cotta with Raspberry “Brezza Fresca” seemed the perfect opportunity. Instead of panna cotta, I made a ricotta and limoncello ice cream with strawberries and then topped mine with a mix of strawberries, limoncello and Prosecco.

You know one reason why this is so much fun? Because so often I’ll get the cocktail done, the photo taken and only then try it; HOPING I actually like it and when I do? When I REALLY do…it’s definitely a moment.

This was that moment; oh my is this good! The rich ricotta gelato balanced so beautifully with the strawberries and Prosecco. My only caution…you could literally gulp it down. Don’t, savor it instead.

By the way…that angled business, in a champagne flute? Well I knew I would be taking photos but it meant finding room in the freezer for that first layer and well, just don’t. Royal pain.

Sure it looks pretty but if you don’t have to? Priceless. Just use a sherbet bowl or even a cocktail glass and keep it level. You will not regret following that advice, trust me.

PIN IT! ‘Strawberry Ricotta Gelato Fizz’

Strawberry Gelato Ricotta Fizz in Champagne Glasses

Strawberry Gelato Ricotta Fizz in a Champagne Glasse

Strawberry Ricotto Gelato Fizz Cocktail

Ricotta and Strawberry Ice Cream is topped with a luscious Strawberry and Limoncello Sauce.
Prep Time30 mins
Additional Time4 hrs
Total Time4 hrs 30 mins
Course: Ice Cream
Cuisine: Italian
Servings: 2 Servings
Author: Creative Culinary

Ingredients

For the Lemon Ricotta/Strawberry Ice Cream

  • 2 cups whole-milk ricotta cheese
  • 1 cup sugar
  • 1 teaspoon vanilla paste or vanilla extract
  • Zest of 2 lemons
  • 2 Tbsp fresh lemon juice
  • 2 Tbsp 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
  • cup 1 3/8 ounces confectioners’ sugar + more to taste
  • 2 tablespoons Limoncello or vodka + more to taste I used 3T’s but that might be a bit more than you like
  • 1 tablespoon fresh lemon juice
  • Pinch table salt
  • 1 teaspoon finely grated lemon zest
  • 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 Sauce
  • 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.

Nutrition

Serving: 1g

 

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30 Comments

  1. Wait, crapola you turned the panna cotta into ice cream? Sorry, I was so excited by how it looked I read too fast! Lemon Limoncello Ricotta ice cream…. now you have me crazy wanting both.

    1. I did…ricotta ice cream with limoncello. Good all by itself even; over the top with the strawberry sauce.

  2. Gorgeous!! Can I make this today? I love both yours and Abby’s and how we love panna cotta! But with boozy fruity berry sauce? Perfect! An ideal summer dessert.

  3. Can’t wait for the Big Bash!! Sounds like tons of fun. On another note, this ricotta gelato sounds heavenly! I don’t know that I’ve ever had gelato with ricotta in it so this surely will need to be made. Lovely job!

    1. Thanks Kate…it was absolutely delightful all by itself too. Definitely a different texture but still very good. The sauce on top? Prosecco is not a necessity but why not? 🙂

    1. This was so good Lora. The ricotta and strawberry gelato was good all on it’s own but that strawberry part shot it straight up to fabulous!

  4. Oh..love those tall and handsome glasses in first click..look like two pretty love birds kissing each other! Am waiting to win my man with this gorgeous gelato..

  5. OMG Barbara, how beautiful. both you and Abby got that beautiful angle. I love that you made an ice cream and that fresh fizzy lemony strawberry sauce is heavenly. I too love to see what everyone came up with. This is beyond amazing!

    1. The angle does make for a great presentation I won’t deny BUT since I had to freeze mine; there simply was not enough room to do more than 2. And if you saw the number of glasses I went through getting it right? Yeah, you would just do the basic level treatment. I know I will next time! 🙂

    1. Thank you Miriam; it was one that turned out to taste just as spectacular as it looked; a win win for sure.

    1. Oh you are too cute (although thanks…that was not the easiest presentation I’ve ever done, I won’t lie!).

  6. Absolutely beautiful Barb!! This is a wonderful dessert for summer – not too heavy and full of all the flavors I love!! I am not even going to ASK how you got them to freeze at that angle – but the pictures I have in my mind probably wouldn’t do it justice!!!
    Making ice creams, sorbets and gelatos is addictive – and I agree, I like the “lower fat” versions during the summer… and paired with a little bubbly… heaven!!!

    1. Thanks Nancy! Really wasn’t hard per se but I could not have done more than 2 with the height of the glasses and the limited space in my freezer. I love the way they look but if I were doing this again for more folks…level it would be. I went through maybe half a dozen glasses before I got them filled and in there the way I wanted. PITA is the word. 🙂

  7. I think the angled combination of the two really sets this dessert apart. What a pretty presentation! I am with you– obsessed with my new cuisinart ice cream machine. Can’t wait to see what you come up with next!

  8. You certainly do know how to take a recipe and make it your own and I love that you do. This is such a pretty cocktail/dessert and your presentation of it is absolutely fabulous. With the red and white colours it would be a great item to serve at a Canadian Day party in the middle of the summer and I’m thinking if you added blueberry ice cream at the base, you’d have a perfect Independence Day cocktail/dessert.

    1. Now you’re talking; let’s make it even HARDER!! You know that would be fun but I’ve learned from this. Level glasses it will be. I would need a walk in freezer to do a half dozen of these guys. 🙂

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