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–+ servings

Blueberry Ricotta Ice Cream (No Eggs, No Cooking)

Fresh summer blueberries, creamy ricotta, and a hint of lemon—blended into the easiest no-cook ice cream ever! Just blend, churn, and enjoy. Naturally egg-free and full of berry flavor. Your summer scoop starts here!
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Purple blueberry ricotta ice cream served in a teal glass bowl, surrounded by fresh blueberries, a floral spoon, and a draped tea towel, all glowing in soft sunlight.
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Prep Time:5 minutes
Churning and Freezing:4 hours
Total Time:4 hours 5 minutes
Servings:8
Calories:249kcal
Equipment
  • High Speed Blender or Immersion Blender
  • Ice Cream Maker
Ingredients
  • 400 g blueberries - ~2 cups
  • 4 tbsp lemon juice - ¼ cup
  • 150 g powdered sugar - ~1 cup
  • 200 g ricotta - generous ¾ cup
  • 200 ml cream - ¾ cup + 1½ tbsp
  • 1 tbsp vanilla sugar or vanilla extract
Instructions
  • Add all ingredients to a blender jug. Blend until most of the blueberry skins are broken down. Don’t over blend, so the mixture doesn't warm up. Chill in the fridge, if needed.
  • Pour the chilled mixture into your ice cream maker. Churn according to your machine’s instructions. Serve as soft serve straight away, or transfer to a freezer-safe container and freeze until set.
Notes
  • Avoid blending lemon seeds—they’re bitter!
  • For less powerful blenders, blend blueberries, lemon juice, and cream first to break down skins, then add the rest.
  • If your ice cream maker requires a pre-frozen bowl, chill your ice cream base well before churning.
  • Use this recipe as a blueprint for any berry—blueberries, raspberries, strawberries, blackberries, and cherries work great!
  • No need to set it out first, it scoops well straight from the freezer.
Author: Sarah | Grains & Greens Kitchen
Calories: 249kcal
Tried this recipe?Let me know how it turned out!