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Chocolate and Orange Ricotta Ice Cream Recipe
Ben Carraoli

Chocolate and Orange Ricotta Ice Cream Recipe

I still remember the first time I scooped this Chocolate and Orange Ricotta Ice Cream 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.
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Total Time 13 hours 50 minutes
Servings: 8
Ingredients Method Notes

Ingredients
  

  • 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

Method
 

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. I transferred the ice cream to a freezer-safe container and froze it for several hours until firm enough to scoop beautifully

Notes

  • 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.