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.
