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Ricotta Chocolate Gelato (No Churn)

Creamy, chocolatey, and naturally sweetened, this no-churn ricotta chocolate gelato is a breeze to make—just blend and freeze!
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Prep Time 5 minutes
Chill Time 5 hours
Servings: 3
Course: Dessert
Cuisine: Italian
Ingredients Method

Ingredients
  

  • 425 g ricotta cheese about 1 ¾ cups
  • 80 ml heavy cream ⅓ cup
  • 80 ml honey ⅓ cup
  • 25 g unsweetened cacao powder ¼ cup

Method
 

  1. Add the ricotta, heavy cream, honey, and cacao powder to a high-speed blender or food processor.
  2. Blend until completely smooth and creamy, scraping down the sides as needed.
  3. Taste and adjust sweetness or cacao powder to your liking.
  4. Pour the mixture into a freezer-safe container.
  5. Smooth the top, cover, and freeze for 4–6 hours or until just set.
  6. Let sit at room temperature for 5–10 minutes before scooping and serving.
  7. 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!