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!
