A glimpse into my inner monologue as I taste tested (AKA, as I ate half the batch in 1 sitting):

I must never run out of vanilla bean paste.  Ever. Or I’ll DIE.

Buttermilk, you make everything delicious.

Oooooh, ricotta, I still love you, don’t be jealous of buttermilk, it can’t replace you.

Pace yourself, Julia.  Manners, Julia.  Ice cream doesn’t have legs, it won’t run away.  Wipe your face, Julia.

I can’t wait to have 3 bowls, for dinner, tonight. (and I did)

Moral of the story: this combination is INSANE!  You can taste the vanilla bean in each bite with a tangy undertone from the buttermilk, and the ricotta just adds to the creaminess.  I could be a taaaaad bit bias seeing as how I did shed my blood sweat and tears into this creamy concoction.  Disclaimer: I never exaggerate, EVER.  It’s like a simple classic vanilla bean ice cream.  But, it has that little twist with the ricotta and buttermilk.  It’s the perfect vessel for chopped pistachios and cocoa nibs.

Did I mention this doesn’t even require an ice cream maker?!! It doesn’t. And good thing, since mine is currently oozing blue gel from the sides. Sigh. I hope the manufacturer will replace it. I might cry if they don’t.

Vanilla Bean Buttermilk Ricotta Ice Cream

Vanilla Bean Buttermilk Ricotta Ice Cream


  • 1 1/2 cups heavy cream
  • 1 cup buttermilk
  • 1 cup ricotta
  • 1 cup sugar
  • 2 tsp vanilla bean paste (or 1 tsp vanilla extract + 1 vanilla bean, seeds scraped out)


In a large bowl, using a hand mixer, beat the ricotta until creamy. Then add the buttermilk, sugar and vanilla bean paste and continue beating for about 30 seconds, just until it’s mixed.

In a separate bowl beat the heavy cream until soft peaks form. Fold the heavy cream into the ricotta/buttermilk mix.

Pour mix into a freezer safe container, put the lid on, and freeze. After 3 hours, remove from the freezer, scrape down the sides and mix the ice cream with a hand mixer for about 1 minute.

*This breaks up the ice crystals so the ice cream stays creamy once it completely freezes.

Place the ice cream back in the freezer and freeze until it’s firm (about 3 more hours).

It will last in the freezer for a month or so.



I’m trying, reeeeeally trying to get a better grasp of food photography. But at the end of the day, I just really like to make the food (and eat it). The whole photography part is definitely a challenge. But again, I’m trying. Thanks for hangin’ with me as I learn more about it, and experiment.