Rice and ricotta ice cream
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Medium - July 2006
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Serves 8 -
Takes about 45 minutes to make, plus freezing
Making your own ice cream is very satisfying; this rice and ricotta ice cream recipe is a lighter Italian version so you can eat more!
Nutrition: per serving
- Calories
- 226kcals
- Fat
- 8.1g (5.1g saturated)
- Protein
- 7.1g
- Carbohydrates
- 33.3g (22.1g sugars)
- Salt
- 0.2g
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delicious. tips
If you are eating this popular Italian ice cream after freezing for more than 4 hours, defrost it in the fridge for about 1 hour, until scoopable.
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