No-Churn Chocolate Ricotta Gelato | Creamy, High-Protein & 4 Ingredients

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Издатель Aug 5, 2026

Creamy and chocolatey this no-churn ricotta chocolate "gelato" is a so simple to make, just blend a handful of ingredients and freeze!

Ingredients:
425 g ricotta cheese (about 1 ¾ cups)
80 ml heavy cream (⅓ cup)
80 ml honey (⅓ cup)
25 g unsweetened cacao powder (¼ cup)

Instructions:
1. Add the ricotta, heavy cream, honey, and cacao powder to a high-speed blender or food processor.
2. Blend until completely smooth and creamy, scraping down the sides as needed.
3. Taste and adjust sweetness or cacao powder to your liking.
4. Pour the mixture into a freezer-safe container.
5. Smooth the top, cover, and freeze for 4 hours or until just set.
6. Let sit at room temperature for 5–10 minutes before scooping and serving.
7. If the gelato becomes too firm or icy after freezing it for longer than 4-6 hours, break it into chunks and re-blend until smooth. Enjoy!