This no-churn chocolate ricotta ice cream is easy to make and utterly delicious. Ultra creamy and rich, it uses just six ingredients and takes only minutes to prepare. Simple, satisfying, and perfect for summer.
It’s summer in a scoop with this chocolate ricotta ice cream.
This no-churn ricotta ice cream is deeply chocolatey, silky, and wonderfully rich. It’s a recipe you’ll want to make again and again through the warm months.
Sounds like a great plan to me.
Are you team cone or team bowl?
I’m almost always team cone, but with little kids I often reach for a bowl so it doesn’t melt all over me. If I could, I’d pick a cone every time.
I love every cone style—waffle, sugar, cake—there’s a time and place for all of them. This whole post is making me want a cone right now.
Anyway, back to ice cream and summer.
I have a ricotta ice cream base that we adore. It’s a creamy, versatile no-churn recipe that works as a blank canvas for additions.
For this version I added high-quality Dutch-process cocoa for a concentrated chocolate flavor. The result is rich, dark chocolate blended with creamy ricotta—almost like a cheesecake or chocolate tart transformed into ice cream.
Because this is pure chocolate, the flavor is straightforward and satisfying—the kind of simple, rich dessert that feels like summer perfection.
I don’t usually reach for plain chocolate, but homemade chocolate ice cream is something special. Pass me a spoon and a quart.
No Churn Chocolate Ricotta Ice Cream
No Churn Chocolate Ricotta Ice Cream
Pin Recipe
Leave a Review »
Ingredients
- 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
Instructions
-
Place the cold heavy cream in the bowl of an electric mixer and beat until stiff peaks form. Transfer the whipped cream to a separate bowl and set aside. You don’t need to wash the mixing bowl.
-
In the mixer bowl, combine ricotta, sweetened condensed milk, Dutch-process cocoa, vanilla extract, and kosher salt. Beat on medium speed until the mixture is smooth and well combined.
-
Turn off the mixer and gently fold the whipped cream into the ricotta–cocoa mixture until incorporated and airy.
-
Pour the blended mixture into a freezer-safe container, cover, and freeze for 4 to 6 hours, or until firm.
-
When ready to serve, let the ice cream sit at room temperature for a few minutes if it’s very firm—no-churn ice cream can be difficult to scoop straight from the freezer. Scoop and enjoy.
Did you make this recipe?
Share your results on social media and tag the author or the original source if you like. Your photos and feedback are appreciated.
I.love.it.