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.
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.
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.
Fold the whipped cream and ricotta mixture until combined. Fold in the chocolate chips.
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.
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?
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
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!
No-Churn Chocolate Chip Ricotta Ice Cream
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!
Barbara Nelson says
This sounds absolutely delicious, but one question Do you cover the loaf pan with plastic wrap before freezing?
Rosemary says
Hi Barbara, yes cover the pan before freezing, I hope you enjoy it.
Patricia Luttrell says
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
Rosemary says
Hi Patricia, thanks so much, so glad you liked it and great idea!
Jeanne hoier says
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!
Rosemary says
Hi Jeanne, that sounds amazing, I’m sure she will love it. Take care and Happy Birthday to your granddaughter. Take care.
Tammy Ganci says
I will be making this over the weekend. Sounds like it’s going to taste like a frozen cannoli!!!!!!
Rosemary says
Hi Tammy, thanks let me know how it goes. Have a great weekend.