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Home » Desserts » Ice Cream & Frozen Desserts » No-Churn Chocolate Chip Ricotta Ice Cream

No-Churn Chocolate Chip Ricotta Ice Cream

By: Rosemary Published: May 27, 2020

Jump to Recipe Print Recipe

This Creamy and Delicious No-Churn Ricotta Ice Cream is easy and only has four ingredients. Start the summer off right with a simple ice cream that will have everyone wanting seconds. 

ice cream in the loaf pan with a scoop and 3 scoops in a tall glass dish

Being in Italy has made us a gelato loving family, nothing like a creamy scoop or two from our favourite gelateria in town, although we have been known to try a few in all our surrounding towns. But if you are looking for a really creamy homemade ice cream, then trust me on this, adding ricotta is the way to go.

I can usually keep a homemade ice cream in the freezer for a couple of days, but this! This was gone the first day.

Table of Contents

  • How to make it
  • What is the best ricotta cheese to use
  • Different additions to use
      • Never Miss a Recipe!
  • How long does it last in the freezer
  • More Delicious Ice Cream Recipes
  • No-Churn Chocolate Chip Ricotta Ice Cream
    • Ingredients  1x2x3x
      • *remove from the fridge 45 minutes before using and drain the cheese in sieve for about 20 minutes.
    • Instructions 
    • Notes
    • Nutrition

How to make it

In a medium bowl whip the cream until stiff peaks form. In a medium bowl beat until smooth the ricotta and sweetened condensed milk.

stiff peaked whipped cream in a glass bowl and sweetened condensed milk & ricotta beaten in a glass bowl

Fold the whipped cream and ricotta mixture until combined. Fold in the chocolate chips.

whipped cream and ricotta mixture folded together with chocolate chips on top

Pour into a freezer safe loaf pan and freeze for about 4-5 hours. Let sit a bit a room temperature until easier to serve.

frozen ice cream with chocolate chips on top in a white loaf pan

What is the best ricotta cheese to use

I think it’s better to use cow’s milk ricotta rather than goat’s milk. Cow’s milk is much less stronger in taste than goat’s milk, which is what you want in an ice cream.

Different additions to use

For a simple ice cream you can add a teaspoon of vanilla, or why not add in some fresh chopped berries, such as strawberries,  peaches, blueberries, raspberries or how about some chopped nuts?

ice cream in the loaf pan with a scoop and 3 scoops in a tall glass dish

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    How long does it last in the freezer

    It will last for up to a couple of weeks, longer than that and the texture may become grainy with ice crystals. It should be kept in an airtight freezer safe container.

    More Delicious Ice Cream Recipes

    Tiramisu Ice Cream / Gelato

    No-Churn Cappuccino Ice Cream

    Zucccotto al Gelato

    Easy Ice Cream Cake

    So if you are looking for an easy No-Churn Ice Cream Recipe then I hope you give this Ricotta Ice Cream a try and let me know what you think. Enjoy!

    ice cream in the loaf pan with a scoop and 3 scoops in a tall glass dish

    ice cream in the loaf pan with a scoop and 3 scoops in a tall glass dish

    No-Churn Chocolate Chip Ricotta Ice Cream

    Rosemary Molloy
    This Creamy and Delicious No-Churn Ricotta Ice Cream is easy and only has four ingredients.The perfect start to summer.
    5 from 8 votes
    Prevent your screen from going dark
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    Prep Time 15 mins
    Chilling Time 5 hrs
    Total Time 5 hrs 15 mins
    Course Dessert
    Cuisine American/Italian
    Servings 4 servings
    Calories 661 kcal

    Ingredients
      

    • 1 cup cow's milk ricotta* (250 grams)
    • 1 1/4 cups whole / heavy / whipping cream (cold from the fridge) (300 grams)
    • 3/4 cup + 1 tablespoon sweetened condensed milk (250 grams)
    • 1/2 cup chocolate chips (divided) (88 grams)

    *remove from the fridge 45 minutes before using and drain the cheese in sieve for about 20 minutes.

      Instructions
       

      • In a medium / large bowl whip the cream until stiff peaks form.
        In a medium / large bowl beat until smooth the ricotta and sweetened condensed milk.
      • Fold the whipped cream into the ricotta mixture until completely combined. Fold in about 3/4 of the chocolate chips. Pour into a freezer safe loaf pan, sprinkle the remaining chips on top. Freeze for about 4-5 hours or until firm. Let sit a bit a room temperature until easier to serve. Enjoy!

      Notes

      I used a mixture of milk and dark chocolate chips. 

      Nutrition

      Calories: 661kcalCarbohydrates: 51gProtein: 14gFat: 46gSaturated Fat: 29gCholesterol: 156mgSodium: 168mgPotassium: 333mgFiber: 1gSugar: 46gVitamin A: 1571IUVitamin C: 2mgCalcium: 365mgIron: 1mg
      Keyword chocolate chip ice cream, no churn ice cream cake, no churn ice cream with ricotta
      Tried this recipe?Let us know how it was!

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        Chocolate, Desserts, Ice Cream & Frozen Desserts, Summer

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        1. Elaine says

          July 30, 2021 at 9:23 pm

          I have two ice cream makers (Cuisinart with freezer bowl, and traditional electric crank surrounded by ice/salt.) I’d like to make this ice cream in one of those machines. Could I revise the recipe to churn the cream, ricotta, condensed milk together, and then stir in or churn in the chocolate chips at the end? Thank you!

          Reply
          • Rosemary says

            July 30, 2021 at 11:39 pm

            Hi Elaine, I would mix all the ingredients together, except the chips and when the ice cream is almost set add the chips. I think it would work in either machine. Let me know how it turns out.

            Reply
        2. Barbara Nelson says

          August 7, 2020 at 7:00 pm

          This sounds absolutely delicious, but one question Do you cover the loaf pan with plastic wrap before freezing?

          Reply
          • Rosemary says

            August 8, 2020 at 11:41 am

            Hi Barbara, yes cover the pan before freezing, I hope you enjoy it.

            Reply
        3. Patricia Luttrell says

          June 19, 2020 at 12:58 pm

          5 stars
          We loved the favor . We add raisins that we put in marsala wine. Then when the ice cream was cold I put into Cannoli shells. And froze ice cream. And shells together when it frozen I dipped in dark chocolate and chopped nuts. On the top
          What a great dessert

          Reply
          • Rosemary says

            June 20, 2020 at 6:54 pm

            Hi Patricia, thanks so much, so glad you liked it and great idea!

            Reply
        4. Jeanne hoier says

          June 10, 2020 at 1:05 am

          5 stars
          I’m making this for my granddaughters 18th birthday! I’m gonna make it into a “ice cream cake” with several layers of goodies and a chocolate cookie crust! I made the ricotta cheese cake with the crumb topping and baby chocolate chips. My favorite! I sure this will be hers!

          Reply
          • Rosemary says

            June 11, 2020 at 11:17 pm

            Hi Jeanne, that sounds amazing, I’m sure she will love it. Take care and Happy Birthday to your granddaughter. Take care.

            Reply
        5. Tammy Ganci says

          May 27, 2020 at 9:26 pm

          I will be making this over the weekend. Sounds like it’s going to taste like a frozen cannoli!!!!!!

          Reply
          • Rosemary says

            May 28, 2020 at 6:16 pm

            Hi Tammy, thanks let me know how it goes. Have a great weekend.

            Reply

        Hi, I'm Rosemary.

        Living in Italy I learned to cook authentic Italian dishes using whole ingredients, fresh veggies and delicious spices. So take a seat and have a taste! Read More

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