This no churn chocolate ricotta ice cream is super easy to make and delicious. Ultra creamy and rich, this only requires six ingredients and takes minutes to make. Simple, easy and so, so tasty!
It’s the epitome of summer today with chocolate ice cream!
This no churn ricotta ice cream is so chocolatey, so rich and creamy and utterly delightful. You can make a batch every week until the end of summer!
Sounds like a good plan to me.
Are you team cone or team dish?
I’m almost always team cone, BUT with having little kids, I’ve had to get a dish when we all get ice cream so it doesn’t melt all over me.
I’d pick a cone every time though if I could.
And I love all cones! I do not discriminate. There is a time and a place for a waffle cone (or bowl!), sugar cone, cake cone – everything. I love ‘em all.
Also, this makes me want to eat a cone right now.
Anyway, back to ice cream. And summer!
So.
I have a ricotta ice cream recipe that we LOVE. It’s such a good, creamy classic recipe and I love that it’s a blank slate – you can add anything to it!
I took that recipe and added some chocolate – some really high-quality dutch process cocoa for the ultimate flavor punch.
Think rich, dark chocolate but mixed in with creamy ricotta. It’s almost like a cheesecake or a tart in ice cream form.
At the same time, since it’s JUST chocolate, it’s quite simple and delicious. The ultimate summer perfection.
It’s rare that I would ever choose plain chocolate ice cream, but in this case I’m here for it. Homemade chocolate ice cream is a whole different ball game.
Pass me the spoon and the quart!
No Churn Chocolate Ricotta Ice Cream
No Churn Chocolate Ricotta Ice Cream
This no churn chocolate ricotta ice cream is super easy to make and delicious. Ultra creamy and rich, this only requires six ingredients and takes minutes to make. Simple, easy and so, so tasty!
- 8 ounces cold heavy cream
- 16 ounces whole milk ricotta cheese
- 1 14- ounce can sweetened condensed milk
- ½ cup dutch process cocoa powder
- 2 tablespoons vanilla extract
- 1 teaspoon kosher salt
-
Place the cream in the bowl of your electric mixture and beat just until stiff peaks form. Transfer the cream to a bowl and set it aside (you don’t need to wash the mixing bowl). Add the ricotta, condensed milk, cocoa, vanilla extract and salt to the mixing bowl and beat on medium speed until smooth and combined. Turn off the mixer and fold the heavy cream into the ricotta mixture.
-
Pour the mixture into a freezer-safe container. Freeze for 4 to 6 hours.
-
After 4 to 6 hours, scoop out the ice cream and serve. I find that with no-churn ice cream, it can be really hard to scoop when it’s frozen longer than 6 hours, so just let it sit at room temperature for a while before scooping.
I.love.it.
