Скачать или смотреть No-Churn Ricotta Chocolate "Gelato"

Creamy and chocolatey this no-churn ricotta chocolate "gelato" is a breeze to make, just blend 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 4–6 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!

You can find the full recipe and helpful tips on my website giuliardii.com (link in bio).

🏷️ #ricotta #gelato #nochurnicecream #quickrecipes #easyrecipes