Frozen Ice Cream Log
Prep:  15 mins plus 15 hours freezing
Serves:  8
Average: 3.8 (10 votes)
Difficulty:
Cuisine:
Saved:
Italian
570
Recipe by: Perfect Italiano
This light ricotta frozen dessert recipe is great for summer parties
Review Reviewsprint PrintCollect Save

Recipe Shopping List

* I have read and agree to myfoodbook's Privacy Policy
Frozen Ice Cream Log
Ingredients:
Frozen Ice Cream Log
Method:
Frozen Ice Cream Log
  1. Line a 2 litre capacity rectangular mould with plastic wrap
  2. Whisk egg whites and caster sugar with raspberries in an electric mixer on high speed for 5 minutes, until stiff and tripled in volume
  3. Stir the Ricotta into the whipped cream and fold in nougat, glace fruits and nuts
  4. Fold through the whipped egg white mixture and place in mould
  5. Freeze until firm (6 hours - overnight)
Tips & Hints:
  • To serve, unmould the dessert onto a decorative platter and garnish with fresh mixed berries, cherries and mint.
Perfect Italiano ricotta - perfect for creamy pasta, for baked cheesecakes, on toast and more
Shop Online
FacebookPintrestX (Twitter)Google ClassroomShare via Email