A smooth, coffee-infused ice cream with a hint of cinnamon and vanilla, made lighter with ricotta and yoghurt for a surprisingly creamy treat that feels indulgent without the heaviness.
Preparation Time: 1 hour, plus freezing time: 6 hours
Ingredients:
- 225 g ricotta cheese
- 5 tbsp natural yoghurt
- 85 g caster sugar
- 175 ml strong black coffee, cooled and chilled
- ½ tsp ground cinnamon
- dash of vanilla essence
Method:
1) Place the ricotta cheese, yoghurt and sugar in a blender or food processor and process until a smooth puree forms. Transfer to a large bowl and beat in the coffee, cinnamon, and vanilla essence.
2) Spoon the mixture into a freezer-proof container and freeze for 1½ hours, or until slushy. Remove from the freezer, turn into a bowl and beat. Return to the container and freeze for 1½ hours.
3) Repeat the beating and freezing process twice more before serving in scoops. Alternatively, leave in the freezer for 15 minutes before serving, and then transfer to the refrigerator to soften slightly before scooping.
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