Not only is ice cream made with ricotta cheese super flavorful, but it also has a creamy texture that just can’t be beaten. You’re going to absolutely fall in love with this rich, thick, and extremely decadent triple chocolate summer ice cream. Fair warning, you’re not going to want to quit eating it once you start.

Over the past few months, I’ve been absolutely obsessed with asking everyone around me what their favorite flavor of ice cream is. Mainly because I have been in need of some serious ice cream inspiration. When it comes to ice cream, I’m kind of getting tired of making the same ol’ thing over and over again. I mean, I love mint chocolate chip, and B.O.B. Bob loves anything with peanut butter cups, but sometimes you just have to mix things up a little bit, right? Speaking of which, you can now find all of our amazing past ice cream recipes by clicking on the Ice Cream Menu located at the top of our homepage.

Anyway, when B.O.B. Bob and I made the decision to spend a few days with our friends at their mountain lake house in Basye, Virginia, I told my friend that I would make her whatever flavor of ice cream she wanted and bring it with us on our visit. Well y’all, she definitely gave me some serious ice cream inspiration when she confessed to me that the best ice cream that she had ever eaten was a chocolate ricotta ice cream and she would absolutely love it if I could recreate it for her.

So, since I myself had never had this particular flavor of ice cream before, I was pretty sure that I didn’t even stand a chance of recreating the same exact thing, however, I was determined that I could at least come up with something that would taste pretty gosh darn yummy to her. To get a feel for using ricotta in ice cream, I first made a batch of Red, White, & Blue Ricotta Ice Cream as a test. I wanted to see just how much ricotta was needed to make a difference and what it would take to create a rich and creamy ice cream.

While my first attempt at using ricotta in ice cream was absolutely divine, I decided that I would need to make a few changes if I wanted to create a rich and creamy chocolate version that would do my friend’s past chocolate ricotta ice cream experience justice. So, I added a little more ricotta into the mix and also added a bit of cream cheese to help smooth things out. Honestly ya’ll, I’m not sure if I could have done any better. This ice cream is rich, thick, creamy, and just about as close to heaven as you can get.

And, here’s the most important thing to remember folks, this particular ice cream also just happens to be rat approved. I know, I know, it sounds a bit odd and y’all are probably out there thinking I’ve done gone and lost my mind. But, my friend just recently invited two pet rats into her home and she gave each of them a little taste of this ice cream off of her finger when we were staying with them. They too were instant fans. It’s kind of nice to know, that not only did I make her happy with this decadent ice cream, but also her beloved rats Rex and Rudy. Now that’s what I call an ice cream success.

Ingredients:

• 1 2/3 Cup Whole Milk Ricotta
• 1 1/4 Cup Whole Milk
• 1 Cup Granulated Sugar
• 1/2 Cup Cocoa
• 4-oz. Cream Cheese
• 1/2 Teaspoon Kosher Salt
• 1/2 Teaspoon Instant Espresso
• 1 Cup Heavy Whipping Cream
• 1 (3.5-oz.) Bar Milk Chocolate, Melted
• 1 (3.5-oz.) Bar Dark Chocolate, Finely Chopped

Directions:

1. Place the ricotta, milk, sugar, cocoa, cream cheese, salt, and instant espresso into a blender; blend for 2 minutes.
2. Add the cream and melted milk chocolate; blend for 30 seconds.
3. Pour the mixture into an ice cream machine and churn for 20 minutes.
4. Add the finely chopped dark chocolate; churn for an additional 5 to 10 minutes or until thick.
5. Serve immediately or freeze for several hours if you prefer a more frozen consistency.

Suggestions:

• The cream cheese in this recipe does not have to be at room temperature. It will blend nicely even if taken straight from the fridge.
• The instant espresso in this ice cream helps to bring out the flavor of the chocolate. You can leave it out if you choose, or even add half of the amount if you really dislike the taste of coffee.
• To melt the milk chocolate, place it in a small microwave-safe bowl and microwave it for 1 minute. Stir the chocolate and then microwave it for an additional 30 seconds.
• The dark chocolate candy bar will be easier to chop if you freeze it first.
• Keep the ice cream machine running when you add the finely chopped dark chocolate. You can use a rubber spatula to help push the chocolate down into the ice cream if it is not evenly mixing in on its own.
• I prefer my ice cream to have a super frozen consistency, so I freeze it for at least 4 hours before serving.

Improvements:

• Garnish with additional finely chopped dark or white chocolate.
• Add 1/4 cup of finely chopped hazelnuts to the ice cream.
• Check out all of Faith, Hope, Love, & Luck’s other great Ice Cream recipes and host an ice cream social for your friends and family.

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Triple Chocolate Ricotta Ice Cream

Ingredients:

• 1 2/3 Cup Whole Milk Ricotta
• 1 1/4 Cup Whole Milk
• 1 Cup Granulated Sugar
• 1/2 Cup Cocoa
• 4-oz. Cream Cheese
• 1/2 Teaspoon Kosher Salt
• 1/2 Teaspoon Instant Espresso
• 1 Cup Heavy Whipping Cream
• 1 (3.5-oz.) Bar Milk Chocolate, Melted
• 1 (3.5-oz.) Bar Dark Chocolate, Finely Chopped

Directions:

1. Place the ricotta, milk, sugar, cocoa, cream cheese, salt, and instant espresso into a blender; blend for 2 minutes.
2. Add the cream and melted milk chocolate; blend for 30 seconds.
3. Pour the mixture into an ice cream machine and churn for 20 minutes.
4. Add the finely chopped dark chocolate; churn for an additional 5 to 10 minutes or until thick.
5. Serve immediately or freeze for several hours if you prefer a more frozen consistency.

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TASTE OF HOME FEATURED RECIPE

This “Triple Chocolate Ricotta Ice Cream” recipe has been featured in Taste of Home. CLICK HERE to see the recipe.

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