Do Share Recipe

I still remember the first time I scooped this Chocolate and Orange Ricotta Ice Cream Recipe out of the freezer — smooth, creamy, and bursting with fresh citrus flavor. After making it myself, I realized how beautifully ricotta transforms homemade ice cream into something lighter yet indulgent. The dark chocolate adds richness, while the orange zest keeps everything bright and refreshing.

I loved how elegant it tasted without being overly sweet. This is the kind of dessert I enjoy making when I want something special but comforting. Sometimes, I pair it with other unique desserts like Ube Tres Leches Cake Recipe for a fun, international twist.

Ingredients You’ll Need

Each ingredient plays an important role in flavor and texture, so choosing good-quality items really matters here.

250 ml double cream – adds richness and creates a smooth, luxurious mouthfeel
100 ml whole milk – balances the cream so the ice cream isn’t too heavy
Zest of 1 fresh orange – provides natural citrus oils that enhance the chocolate flavor
240 g full-fat ricotta cheese – gives a light, creamy texture and slight tang
6 egg yolks – thicken the custard base and improve creaminess
90 g caster sugar – dissolves easily for a smooth, non-grainy texture
50 g dark chocolate (70% cocoa), hand-chopped – melts slightly in the ice cream for rich chocolate bites

Note: This recipe makes approximately 8 servings, based on the ingredient quantities listed above.

Variations

You can easily adapt this recipe to suit different preferences or dietary needs.

Dairy-free version: Replace double cream with coconut cream, whole milk with almond or oat milk, and use dairy-free dark chocolate.
Sugar-free option: Swap caster sugar with a granulated sugar substitute suitable for cooking.
Extra citrus flavor: Add a small splash of fresh orange juice or combine orange zest with lemon zest.
Flavor boosters: Mix in chopped pistachios, almonds, or cacao nibs for added texture and depth. You can also enjoy similar delicate desserts like Lychee Jelly Cream Puffs Recipe alongside it for a light, fruity contrast.

Cooking Time

Prep Time: 40 minutes
Cooking Time: 10 minutes
Total Time: Approximately 13 hours 50 minutes (including chilling and freezing)

Equipment You Need

Ice cream machine – churns the mixture to create a smooth, airy texture
Medium saucepan – used for heating and infusing the dairy mixture
Mixing bowls – for whisking egg yolks and sugar
Whisk – ensures a smooth custard without lumps
Fine sieve – removes orange zest and guarantees a silky base
Airtight freezer container – keeps ice cream fresh and prevents freezer burn

How to Make Chocolate and Orange Ricotta Ice Cream?

This recipe comes together in simple stages, each building flavor and texture.

Infuse the Cream

I gently heated the double cream, whole milk, and orange zest together until warm. After removing it from heat, I let it sit for about an hour so the citrus oils fully infused into the dairy.

Add Ricotta

Once infused, I whisked the ricotta into the cream mixture and reheated it gently. This step helps blend the ricotta smoothly into the base without curdling.

Whisk Egg Yolks and Sugar

In a separate bowl, I whisked the egg yolks and caster sugar until pale and creamy. This creates the foundation for a rich and stable custard.

Cook the Custard

I slowly poured the warm dairy mixture into the egg yolks while whisking constantly. Then I returned everything to the saucepan and cooked it gently until slightly thickened.

Strain and Chill

After removing from heat, I strained the custard to remove the zest and any lumps. I chilled it in the refrigerator for at least four hours to ensure proper churning.

Churn the Ice Cream

Once fully chilled, I churned the custard in my ice cream machine until thick and creamy. Near the end, I added the chopped dark chocolate so it stayed evenly distributed.

Freeze Until Firm

I transferred the ice cream to a freezer-safe container and froze it for several hours until firm enough to scoop beautifully.

Additional Tips for Making This Recipe Better

These are a few things I learned after making this ice cream more than once:

I always use full-fat ricotta because it creates a smoother texture.
Letting the custard chill overnight improves the final creaminess.
I chop the chocolate by hand instead of using chips for better melt and texture.
I press parchment paper directly onto the ice cream surface before freezing to prevent ice crystals.

How to Serve Chocolate and Orange Ricotta Ice Cream?

This ice cream looks and tastes even better with a little presentation effort.

Scoop into chilled dessert bowls to slow melting.
Garnish with fresh orange zest or thin strips of candied peel.
Add dark chocolate shavings or cocoa powder for contrast.
Serve alongside biscotti, shortbread, or espresso for an elegant finish.

Nutritional Information

Here’s a general nutritional overview per serving:

Calories: Around 299
Protein: Approximately 7 g
Carbohydrates: About 19 g
Fat: Roughly 22 g

Make Ahead and Storage

Freezing

I store the ice cream in an airtight container with parchment pressed on top. It stays fresh and creamy in the freezer for up to one month.

Restoring

Before serving, I let the ice cream sit at room temperature for 5–10 minutes. This softens it just enough for smooth scooping.

Reheating

Ice cream doesn’t need reheating, but allowing it to rest briefly outside the freezer restores its creamy texture.

Why You’ll Love This Recipe?

This ice cream has quickly become one of my favorites for many reasons:

It’s surprisingly easy to make despite its gourmet flavor.
The chocolate and orange pairing feels rich yet refreshing.
Ricotta creates a lighter texture than traditional ice cream.
You can customize flavors and add-ins easily.
It’s perfect for entertaining or treating yourself at home.

Ben Carraoli