This light and creamy Pumpkin Ricotta Ice Cream combines delicious flavors, making it a perfect treat for warm September days. With a blend of ricotta cheese and pumpkin, it's a rich dessert that pairs well with Biscoff cookies.
1: In a standard mixer, with a wire whisk, beat the heavy whipping cream until it forms stiff peaks.
2: Scoop out the whipping cream and set it to the side.
3: In the same mixing bowl, mix together the ricotta, pumpkin, condensed milk, salt, honey, and pumpkin spice until smooth and creamy.
4: Gently fold in the whipped cream until no white streaks show.
5: In a freeze-safe pan, add smashed Biscoff cookies and a few dollops of whipped cream.
6: Pour 1/3 of the ice cream mixture over and smooth it out.
7: Repeat steps 5 and 6 two more times, topping the final layer of ice cream with more crumbled cookies.
8: Freeze for 6-8 hours prior to scooping to serve.
9: If freezing overnight, allow the ice cream to thaw for 10 minutes prior to scooping.
