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Triple Chocolate Ricotta Ice Cream

Total Time

Prep: 20 min. Process: 20 min. + freezing

Makes

1-1/2 quarts

You're going to fall in love with this thick, rich chocolate ricotta ice cream. It has a creamy texture that can't be beat. —Colleen Delawder, Herndon, Virginia
Triple Chocolate Ricotta Ice Cream Recipe photo by Taste of Home

Ingredients

  • 1 carton (15 ounces) whole-milk ricotta cheese
  • 1-1/4 cups whole milk
  • 1 cup sugar
  • 4 ounces cream cheese, softened
  • 1/2 cup baking cocoa
  • 1/2 teaspoon instant espresso powder
  • 1/4 teaspoon salt
  • 1 cup heavy whipping cream
  • 3-1/2 ounces milk chocolate, melted and cooled
  • 3-1/2 ounces dark chocolate candy bar, chopped

Directions

  1. Place the first 7 ingredients in a blender; cover and process until combined, about 1 minute. Add cream and cooled melted chocolate; cover and process until slightly thickened, 30 seconds.
  2. Fill cylinder of ice cream maker no more than two-thirds full; freeze according to manufacturer’s directions, adding dark chocolate during the last 5 minutes of processing in proportion to the amount of the mixture in the cylinder. Refrigerate any remaining mixture until ready to freeze.
  3. Transfer ice cream to freezer containers, allowing headspace for expansion. Freeze until firm, 2-4 hours.

Nutrition Facts

1/2 cup: 321 calories, 20g fat (12g saturated fat), 53mg cholesterol, 141mg sodium, 33g carbohydrate (30g sugars, 2g fiber), 8g protein.

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