Orange-Chilli-Ricotta Frozen Yogurt

Orange-Chilli-Ricotta Frozen Yogurt
I am certainly not as talented as Gattina, who created a perfect Orange & Chilli Ricotta Cheesecake . Even her description of the cheesecake is so poetic….”a little shy girl who needs a little nudging to shine in the spotlight.”So, you know where I’m going with this. My version, not so elegant, is like a teenage girl discovering miniskirt, push-up bra and hot pink lipstick for the first time.
My last experiment with frozen yogurt was so delicious that I just had to try a sexier version. The ricotta makes the yogurt smooth and rich. The chilli is a sensation that only lingers for a second, tracing the path of the cool yogurt as it moves from tip of tongue to back of throat.

Of course, you don’t need me to remind you to buy David’s book if you can find it. This is where the homemade frozen yogurt craze started, and my Orange Chilli Ricotta Frozen Yogurt is just an adaptation of his methods. I don’t even own his book yet! When I was in L.A. last week, I couldn’t find the book in 3 different shops around town. David emailed back and said to stop being so damn inefficient and just click over to Amazon and just buy it from there. Sheesh. Has the internet taken over our lives? Maybe I can get the internet to do my laundry too.

I’m not the only one with ice cream and chilli on my mind….check out Cloudberry Quark’s Lemon Chilli Ice Cream


Orange-Chilli-Ricotta Frozen Yogurt

Servings: Prep Time: Cook Time:
Screen Shot 2014-02-17 at 2.49.51 PM

For the photo above, I used a whole dried chilli and crushed with morter & pestle (you could pulse with a spice grinder.) If you are using chilli flakes, run a knife though the flakes. You want a finer consistency than large flakes. If you want to use chilli powder, then just start with a generous pinch and taste. You can always add more! Yes - the course sea salt for sprinkling is important! Please don't skip this. The salt really brings together the sweet and savory parts of the dessert.

*If you don't have greek-style yogurt, use 6 cups of plain, whole milk yogurt. Line a strainer with a couple of layers of cheesecloth. Spoon yogurt on cheesecloth and let that strain for at least 4 hours in the refrigerator in a bowl large enough to catch the water that strains out. 6 cups of plain, whole milk yogurt will yield 3 cups strained.


3 cups greek-style yogurt *if you don't have greek style yogurt, see note below
rind from 1 orange (finely grate with rasp grater)
1/4 cup ricotta
1/4-1/2 teaspoon finely crushed, dried chilli
3/4 teaspoon fine sea salt
3/4 cup sugar
additional course sea salt, for sprinkling
additional grated orange rind, for sprinkling


1. Combine all ingredients except the garnish. Taste...does it need more chilli or salt? Let the mixture sit in the refrigerator for at least 1 hour.

2. Following instructions (if you can find them) that came with your ice cream maker, churn until it becomes the consistency that you like. My ice cream maker takes 25 minutes.

3. When ready to serve, sprinkle with some grated orange rind and course sea salt.

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Comments 36

  1. Passionate Eater

    I am going to rename “PinkBerry” as “StinkBerry,” because that place stinks, especially in comparison to your innovative creations!

    Also, thanks to you and Gattina, I am going to try to incorporate chili into my cuisine. The addition of chili to my sweet dishes will no longer a radical concept.

  2. bhags

    I never have tried making any kind of yoghurt….never actually gave a thought to it, as it is an integral part of lunch and took it as it is……thanks for making me think about adding a variation

  3. The Cooking Ninja

    wow…I never imagine a chili yogurt. mmm… sounds very yummy and exotic. I got to try it out and if it is successful, I’m going to make one for my MIL – she loves yogurt. πŸ™‚

  4. Lydia

    Love the hot-cold thing of frozen yogurt with the chile pepper. And must buy the book — I’ve been putting it off, but with so many bloggers singing its praises….

  5. spooned

    Ooh, ricotta! I can see how that would do wonders for the texture. Your photo is beautiful, and I can just tell I’ll have to try chili ice cream made with every citrus fruit under the sun – I’ve already started hankering after lime-chili, and I bet I’d like orange too.

    (At least the ice cream maker is starting to justify the space it takes in the cupboard…)

  6. Mandy

    Your frozen yogurt looks so good!!!! Such an intriguing combination. I wish I could lick my screen and taste the frozen yogurt now. Maybe I have to wait till the day the internet can do your laundry. They would enable to screen tasting fuction too πŸ˜‰

  7. wokandspoon

    Hmmmm….orange, chilli, ricotta and yogurt! I love how you come up with these original combinations. I would have never thought that chilli in yogurt could taste good. I’ll have to test out this combination!

  8. Lizzy

    That does look delicious. If I could be a teenager again, I would discover the miniskirt and wear hot pink lipstick. Since I can’t, maybe I’ll just make this instead.

  9. Lynn

    Sounds like an amazing flavor combination. I have to give it a try. I made the scallops with mango-melon salsa and the family loved it. You are flavor queen!

  10. girlie

    Wow – what a great idea! We have access to an ice cream machine for the first time in a while, and we’ll have to give this idea a spin – sounds great for the Louisiana summers!

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  12. Bog Boys Oven

    Gosh, ain’t they look so lovely….. and end, it is deadly. It is something to remember.

    I can guess how it tastes as I did a choc chilli cookies before.

    I love your taste of selection

  13. SteamyKitchen

    PE- I will have chilli in everything!!! I should keep a pocketful of chillis for when I eat out at McDonalds…it might make their burgers taste better.
    BHags- Its really easy – esp if you have access to Greek Yogurt. I hope you try!
    V- exactly!
    SGC- my kitchen is always HOT, baby!
    Tea- thank you…the fro yo was difficult to photograph…damn thing kept melting!
    Ninja- your MIL will shower you with love and money if you make this for her
    MrsHBT- yeah you are so right….but us bloggers got to help each other out!
    Lydia- I’ve never seen a book more popular on blogs than his. hmmm….maybe we all should write books.
    Spooned – mine sat unopened for the longest time (2 years I think)
    Mandy- and wash my dishes too!
    W&S- I never thought it would taste this good too…thanks to Gattina!
    Lizzy- OH yes you can! Go ahead! Get that miniskirt and hot pink lipstick out from your drawer!
    Girlie- Bring home some spices from Bangkok to make some exotic combinations!
    Tiger- haha! I like both, but I always favor coconut.
    Wordpress- Thank you! You are a wonderful host
    Bog Boys- yummmmm chocolate + chilli + cookies…

  14. Anh

    Very creative! I would love to have a small bowl even in the damn cold and wet weather here…

    I am dreaming of summer reading your post!

  15. Cynthia

    Yeah the book is on my wishlist to be ordered. And I love your description: My version, not so elegant, is like a teenage girl discovering miniskirt, push-up bra and hot pink lipstick for the first time. – yours is as poetic as it is beautiful to look at.

  16. Sarah Marie

    Your frozen yogurt creations are original and so interesting! I tried the coconut recipe a week ago (before I gave up sugar πŸ™ ) and it was WOW! Delicious. I love anything with toasted coconut.

  17. cindy

    i have to get that book…i keep seeing it pop up! and i recently bought an ice cream maker! this sounds really good, i love chili in pretty much anything!

  18. SteamyKitchen

    Anh- I keep forgetting you’re in wintertime now!

    Cynthia – thank you!

    Sarah Marie- you can still make it w/o sugar…perfect for your diet

    Deinin- Its totally IN! I feel like such a trendfollower…

    Cindy- Chilli any any dish is good. I think I need to plant a chilli tree.

  19. Garrett

    I am intrigued by this ice cream and have been since I saw it in the book. I have been dying to use some vanilla beans for something creative, maybe I should look into something spicy or citrusy to pair it with!

  20. meetaa

    WOW! This is certainly a powerful tasting ice-cream. An amazing blend of flavor. Thanks for brining it along to the MM!

  21. Inne

    Jaden, I was already intrigued after reading Cloudberry Quark Lemon Chilli Icecream, but now I’m doubly intrigued! Do you take the seeds out of your dried chillis or do you leave them in? Love your photograph also, it’s beautifully styled.

  22. SteamyKitchen

    Garett- I need to get some vanilla beans to play with – I remember you did the vanilla/garlic pairing in a recipe…and I thought that was pretty creative. vanilla and chilli pair up so well.

    Meeta- Thank you!

    Hi Inne, I left the seeds in – but I did chop up the chillis pretty fine. I hope you try – its such an interesting flavor combination!

  23. MeltingWok

    Jaden, you have to trademark this flavor. Pinkberry will call you up soon hehe πŸ™‚ What a bold kick, clever !:)

    Btw, so you made pandan flavored coconut rice ? Sounds delicious ! πŸ™‚ Hmm..if only I can get my hands on some fresh pandan leaves with the roots in tact, I’ll definitely send some to you πŸ™‚

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