No Churn Chocolate Ricotta Ice Cream

Name: No Churn Chocolate Ricotta Ice Cream
Prep time: 30 min
Total time: 6 h 30 min
Yield: 1 QUART
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

User Reviews

5.0

3 reviews

Excellent

Prep Time
30 mins
Additional Time
6 hrs
Total Time
6 hrs 30 mins
Servings
1 QUART
Course
Dessert
Cuisine
American

No Churn Chocolate Ricotta Ice Cream

Kian Mendoza

Report

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!

Share:

I Made This!

Be the first!

Print

1 person printed this

Save this

Be the first!

Ingredients

Servings

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

Add to Shopping List

Instructions

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.