5.0 from 24 votes
No-Churn Chocolate Chip Ricotta Ice Cream
This Creamy and Delicious No-Churn Ricotta Ice Cream is easy and only has four ingredients.The perfect start to summer.
Prep Time
15 mins
Chilling Time
5 hrs
Total Time
5 hrs 15 mins
Servings: 4 servings
Calories: 661 kcal
Course:
Dessert
Cuisine:
Italian-American Fussion
Ingredients
- 1 cup cow's milk ricotta* (250 grams)
- 1 1/4 cups whole / heavy / whipping cream (cold from the fridge) (300 grams)
- 3/4 cup + 1 tablespoon sweetened condensed milk (250 grams)
- 1/2 cup chocolate chips (divided) (88 grams)
*remove from the fridge 45 minutes before using and drain the cheese in sieve for about 20 minutes.
Instructions
- In a medium / large bowl whip the cream until stiff peaks form.In a medium / large bowl beat until smooth the ricotta and sweetened condensed milk.
- Fold the whipped cream into the ricotta mixture until completely combined. Fold in about 3/4 of the chocolate chips. Pour into a freezer safe loaf pan, sprinkle the remaining chips on top. Freeze for about 4-5 hours or until firm. Let sit a bit a room temperature until easier to serve. Enjoy!
Cup of Yum
Notes
- I used a mixture of milk and dark chocolate chips.
Nutrition Information
Calories
661kcal
(33%)
Carbohydrates
51g
(17%)
Protein
14g
(28%)
Fat
46g
(71%)
Saturated Fat
29g
(145%)
Cholesterol
156mg
(52%)
Sodium
168mg
(7%)
Potassium
333mg
(10%)
Fiber
1g
(4%)
Sugar
46g
(92%)
Vitamin A
1571IU
(31%)
Vitamin C
2mg
(2%)
Calcium
365mg
(37%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 4servings
Amount Per Serving
Calories 661
% Daily Value*
| Calories | 661kcal | 33% |
| Carbohydrates | 51g | 17% |
| Protein | 14g | 28% |
| Fat | 46g | 71% |
| Saturated Fat | 29g | 145% |
| Cholesterol | 156mg | 52% |
| Sodium | 168mg | 7% |
| Potassium | 333mg | 7% |
| Fiber | 1g | 4% |
| Sugar | 46g | 92% |
| Vitamin A | 1571IU | 31% |
| Vitamin C | 2mg | 2% |
| Calcium | 365mg | 37% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.