If you’re looking for a refreshing dessert that’s both indulgent and effortless, this ricotta chocolate gelato is your answer. Made without an ice cream machine, it combines the richness of ricotta with the deep flavor of cocoa and the natural sweetness of honey. The texture is smooth and luscious, almost like a frozen mousse. It’s perfect for warm days or anytime you’re craving something sweet and satisfying with minimal effort.
There’s something so comforting about a bowl of gelato. Especially when it’s homemade, easy to make, and doesn’t even require an ice cream maker. This ricotta chocolate gelato is rich and smooth, with a deep cocoa flavor balanced by the light, milky creaminess of ricotta cheese. It’s a dessert that feels special, yet comes together with just a few ingredients and a blender or food processor.
Ricotta might not be the first thing that comes to mind when you think of gelato, but trust me — it gives the gelato an incredibly silky texture and a naturally creamy base. No eggs, no stovetop custards, and no waiting around for your machine to do the work. Just blend, pour, freeze, and enjoy.
This is a perfect make-ahead dessert for warm summer evenings, dinner parties, or whenever that chocolate craving strikes. You can serve it straight from the freezer, or let it sit for a couple of minutes to get that perfect scoopable consistency.
What You’ll Need:
- Ricotta cheese
- Sweetened condensed milk
- Cocoa powder
- Dark chocolate chips or chunks
- Vanilla extract
- A pinch of salt
Variations:
- Citrus twist: Add a bit of orange zest or a splash of orange liqueur for a chocolate-orange version.
- Nutty version: Stir in chopped hazelnuts or almonds for extra crunch and flavor.
- Espresso kick: Mix in a teaspoon of instant espresso powder to bring out the depth of the chocolate.
- Swirl it: Fold in ribbons of hazelnut spread, peanut butter, or cherry compote before freezing.
Tips:
- For a deeper chocolate flavor, you can use Dutch-processed cocoa powder.
- Add a handful of chocolate chips or shaved chocolate before freezing for a bit of texture.
- Make sure your ricotta is well-drained for the creamiest texture.
- A quick stir halfway through freezing can improve the consistency but isn’t mandatory.
- Adding a tablespoon of vodka, rum, or coffee liqueur can help lower the freezing point, keeping the gelato softer. The small amount won’t affect flavor much, but improves scoopability.
- Don’t over-freeze: reeze it just until set—about 4–6 hours is enough. Leaving it in the freezer for days without stirring can lead to a harder texture. If making it in advance, let it soften at room temp for 10–15 minutes before serving.
Storage:
Store the gelato in a tightly sealed freezer-safe container for up to 1 month. For best texture, let it soften slightly before scooping.
Featured Kitchen Tools
- Blender
- Click here to see all my favourite kitchen tools — from my go-to mixer to baking essential.
Ricotta Chocolate Gelato (No Churn)
Ingredients
Method
- Add the ricotta, heavy cream, honey, and cacao powder to a high-speed blender or food processor.
- Blend until completely smooth and creamy, scraping down the sides as needed.
- Taste and adjust sweetness or cacao powder to your liking.
- Pour the mixture into a freezer-safe container.
- Smooth the top, cover, and freeze for 4–6 hours or until just set.
- Let sit at room temperature for 5–10 minutes before scooping and serving.
- If the gelato becomes too firm or icy after freezing it for longer than 4-6 hours, break it into chunks and re-blend until smooth. Enjoy!
This post contains affiliate links. I may earn a small commission if you purchase through them, at no extra cost to you.
