American/Italian•indulgent
No-Churn Chocolate Chip Ricotta Ice Cream
This Creamy and Delicious No-Churn Ricotta Ice Cream is easy and only has four ingredients.The perfect start to summer.
- Prep time
- 15 min
- Cook time
- 3 hr 41 min
- Yield
- 4 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 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))
Instructions
- 1
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.
- 2
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!