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Triple Chocolate Ricotta Ice Cream

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
  • Total Time
    Prep: 20 min. Process: 20 min. + freezing
  • Makes
    1-1/2 quarts


  • 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


  • 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.
  • 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.
  • 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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