no-churn ricotta raspberry chocolate chip ice cream
This no-churn ricotta raspberry chocolate chip ice cream is fruity, fresh, creamy and doesn’t require an ice cream maker!
Servings Prep Time
1loaf cake mould 5minutes
Passive Time
6hours
Servings Prep Time
1loaf cake mould 5minutes
Passive Time
6hours
Ingredients
  • 1cup Ricotta
  • 1cup whipping creamcold
  • 1cup sweetened condensed milk
  • 2tsp vanilla extract
  • 1,5hand full raspberriesfresh or frozen
  • 1/2cup chocolate chips
Instructions
  1. Pour the cream into a bowl and beat with a whisk or mixer until creamy.
  2. Mix the condensed milk, ricotta and vanilla in a separate bowl until creamy.
  3. Gently fold the whipped cream into the ricotta mixture with a spatula. Add raspberries and chocolate chips and fold in as well.
  4. Pour the mixture into a loaf cake mould. Top with a little more chocolate chips and raspberries if you like. Cover with cling film and freeze for at least 6 hours.
  5. Allow to thaw for approx. 10 minutes before enjoying.