Ricotta, Honey and Thyme Ice Cream

Georgie Hayden's ricotta, honey and thyme ice cream brings together the quintessential flavours of Greek Cypriot cooking in an easy no-churn recipe.

From the book

Taverna: Recipes From a Cypriot Kitchen by
Taverna: Recipes From a Cypriot Kitchen
Feast your way through these authentic Cypriot recipes
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This ice cream is astonishingly easy - and elegant at the same time. It shouldn't just be considered for its no-churn method - regardless of whether you have an ice cream machine or not, it is worth making.

Serves 8


500g ricotta
100g caster sugar
3 bushy sprigs of thyme
400ml double cream
½ a lemon
100ml honey


Blitz the ricotta, caster sugar and picked thyme leaves in a food processor until glossy and combined. Whisk the cream in a large mixing bowl until soft peaks form and then fold in the ricotta mixture. Finely grate in the lemon zest, drizzle in the honey and fold to combine. Spoon into a sealable container. Place in the freezer and freeze for a least six hours before serving. 

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