If you’re looking for the perfect refreshing dessert that feels indulgent but is super easy to make, this ricotta chocolate “gelato” has you covered. There’s no ice cream maker required and, just made with a few simple ingredients, ricotta, cacao, and a little honey for sweetness. The result is so smooth and creamy.
It’s perfect for warm days or anytime you want something sweet and satisfying. You need to prep it ahead and store it in the freezer and let it defrost for a few minutes before scooping it into a bowl or even better in a nice waffle cone.
There’s something so comforting about a nice cone 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 only a few simple 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, in Italy (mostly in Sicily) ricotta ice cream is a true specialy — it gives the gelato an incredibly silky texture and a naturally creamy base. No eggs, no stovetop custards, and no fancy 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 should let it sit for a a while out of the freezer 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. Even peanut butter or any nut butter would really pair well with this ice cream.
- 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: freeze 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.
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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. Use a spatula to scrape 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. Preferably stir periodically while freezing to improve texture and freeze evenly.
- Let sit at room temperature for about 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!
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