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

Hello it’s me…and yes, I’m still here! I don’t think I’ve ever gone so long between posts as have between my last one for a Pink Lady Cocktail and this one today for an amazing Strawberry Ricotta Gelato Fizz.

I originally made and published this dessert a decade ago, it was time for both new photos and as important, introducing it to new readers, it really should not be hidden so far back in the archives.

Want to save this recipe?
Enter your email & I’ll send it to your inbox. Plus, get great new recipes from me every week!
Save Recipe

My long absence was predicated by an injured knee, setting up a new computer with a messed up backup and the time to start planning for my summer garden (the culprit for the knee injury…but I still love to garden!). So I’ve been busy but the poor blog might have been a bit neglected.

And oh yes…I could not find photos for an out of this world Baklava Cheesecake that I had made and I swear I could have made it again and taken another set of images for all the time I spent hunting for them…but the good news is I was successful (it was the messed up backup!) and I’ll share that soon. It was such a great cheesecake, I was stubborn and determined!

But back to this lovely Strawberry Ricotta Gelato Fizz that is simply amazing. A light lemony and strawberry gelato is frozen and then topped with a combination of Strawberries, Limoncello and Prosecco which results in a combination dessert/cocktail that is partially frozen, slightly boozy, effervescent and so pretty; it was a delightful dessert.

Cabernet Gelato with Chocolate Shards on Silver Tray
Cabernet Gelato with Chocolate Shards

Gelato is lighter than full fat ice cream, but it does not mean they are light on flavor; another stellar example is my Cabernet and Chocolate Gelato; it inspired my experimenting with Gelato and lightening up the calories in my favorite summer treat.

Don’t worry though, I have my ‘favorite ice cream of all time that can’t be found anywhere but ‘by George I think I did it’ on here and this Butter Brickle Ice Cream makes up for the sorbets and gelatos with heavy cream, butter, brown sugar and half and half but it is SO worth it!

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.

Strawberry Gelato Ricotta Fizz in a Champagne Glasse

As I was looking through some other recipes to make sure I got it right, 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! If I share a recipe on this blog that was a favorite from a cookbook or blogging friend, I will try to stay pretty true to the original and mention their influence…but it’s hard sometimes. I do love to add my own spin, that is what makes cooking such fun for me.

I had an itch to make an ice cream treat using Ricotta so I ended up with this Ricotta and Limoncello ice cream with Strawberries that is frozen and then topped with a liquid mixture 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 and loved the drama but it meant finding room in the freezer for that first layer and well, don’t feel you have to; it was a royal pain to find the room and try to keep them all at the same level.

Sure it looks pretty but if you don’t have to? Priceless. Just use a sherbet bowl or even a short 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 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.
No ratings yet
Prep Time 30 minutes
Additional Time 4 hours
Total Time 4 hours 30 minutes
Course Ice Cream
Cuisine Italian
Servings 4 Servings
Calories 610 kcal


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
  • 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


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.


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 Facts
Strawberry Ricotto Gelato Fizz
Serving Size
Amount per Serving
% Daily Value*
* Percent Daily Values are based on a 2000 calorie diet.
Keyword strawberry, limoncello, gelato, ice cream, prosecco
Tried this recipe?Let us know how it was!

Similar Posts


  1. It looks really nice and delicious. I’m usually afraid of cocktails because they have alcohol but maybe I’ll just have to try them. It’s great to play smash karts while drinking cocktails.

  2. Great, thanks. This is a great idea. In general, it’s great when there is an arsenal of recipes for any season and any mood. I like to make cold tea with berries and washed in the summer. Or with citrus and lemon balm. And how nice it is to come home to pour yourself a mug of cold refreshing delicious tea. And with such a dessert, this butel is even better, thank you.

  3. I had to laugh when I read about that “angled thing” with the champagne flutes. The things we do to make a good photo! 🙂 Sorry about your knee — that’s no fun. Anyway, gorgeous summer dessert. I should make it. With my own twist, of course. 🙂

  4. 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.

  5. 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.

  6. 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!

  7. 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..

  8. 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!).

  9. 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. 🙂

  10. 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!

  11. 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. 🙂

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating

This site uses Akismet to reduce spam. Learn how your comment data is processed.