Ricotta gelato, or gelato alla ricotta, is a creamy and delicate Italian gelato made with fresh ricotta cheese, milk, cream, sugar, honey, and vanilla. It has a smooth, velvety texture and a mild, slightly sweet flavor that makes it perfect on its own or served with fruit, chocolate, or nuts.
This homemade ricotta gelato is egg-free and very easy to prepare. You simply blend all the ingredients until smooth, then churn the mixture in an ice cream maker or freeze it using the no-churn method.
Ricotta is one of the most versatile ingredients in Italian cuisine, used in both sweet and savory recipes. In desserts, it gives a rich but fresh taste, with a texture that is naturally soft and creamy.
For the best result, use very fresh, high-quality ricotta. If the ricotta is too watery, drain it in a fine mesh strainer or colander for a few hours in the refrigerator before using it. This step helps create a thicker, creamier gelato without ice crystals.
In this recipe, I’ll show you how to make authentic Italian ricotta gelato at home, with and without an ice cream maker.
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Ingredients
WITH Ice Cream Maker:
Prep Time: 10 Min + about 40 Min in the ice cream maker | Cook Time: Without Cooking | Servings: 6-8 people (approximately 750 g / 1.65 lb of ricotta gelato)
WITHOUT Ice Cream Maker
Prep Time: 10 Min | Cook time: Without Cooking | Freezing Time: 3 Hours | Servings: 6-8 people (approximately 750 g / 1.65 lb of yogurt gelato)
NOTE: Unlike other gelato recipes, this mixture is already thick thanks to the Ricotta and whipped cream. For this reason, it requires less freezing time, about 3 hours instead of the usual 5.
- 250 g (about 1 cup) cow's milk ricotta
- 200 ml (¾ cup + 1 tablespoon) fresh heavy cream
- 100 ml (scant ½ cup) fresh whole milk
- 80 g (⅔ cup) powdered sugar
- 1 teaspoon vanilla extract
- 20 g (about 1 tablespoon) honey
Why This Ricotta Gelato Recipe Works
This ricotta gelato recipe works because it balances richness and freshness, creating a smooth and creamy texture without the need for eggs.
Ricotta for Natural Creaminess - Ricotta cheese is naturally soft and slightly grainy, but when blended well it becomes smooth and velvety. It adds body and richness to the gelato while keeping the flavor light and delicate.
A Balanced Fat Content - The combination of ricotta, whole milk, and heavy cream provides the right amount of fat for a creamy texture. This balance helps prevent the gelato from becoming too icy or too heavy.
Honey for Soft Texture - A small amount of honey not only enhances the flavor but also improves the texture. It helps keep the gelato softer and easier to scoop, even after freezing.
Powdered Sugar for Smoothness - Using powdered sugar instead of granulated sugar allows it to dissolve instantly, resulting in a smoother and more uniform mixture without any graininess.
No Eggs, Simpler Process - This is an egg-free recipe, which makes it quicker and easier to prepare. You don’t need to cook a custard base, but you still get a creamy and satisfying result.
How to Make Ricotta Gelato with Ice Cream Maker
Step 1) - To make ricotta gelato, start by pouring the heavy cream into the bowl of a stand mixer. Add about half of the powdered sugar and turn on the mixer.
Whip the cream for about 2 minutes at high speed, until it becomes lightly whipped. It should be soft and airy, but not too stiff.
Step 2) - Add the ricotta, the remaining powdered sugar, and the milk. Mix again at medium speed until all the ingredients are well combined.
Step 3) - Add the vanilla extract and honey. Continue mixing until you obtain a smooth, velvety, and homogeneous cream with no lumps.
Step 4A) - Pour the mixture into the ice cream maker and churn according to the manufacturer’s instructions, until the gelato becomes thick, creamy, and silky. This usually takes about 30 to 40 minutes with a compressor-style machine.
Serve immediately for the best texture, or transfer to a gelato container and store in the freezer.
How to Make Ricotta Gelato without Ice Cream Maker
If you don’t have an ice cream maker, don’t worry. The process takes a bit more time and attention, but the result will still be creamy and delicious.
NOTE: Unlike many other gelato recipes, this mixture is already quite thick thanks to the ricotta and the semi-whipped cream. For this reason, it requires less freezing time—about 3 hours instead of the usual 5.
Step 4B) - Prepare the mixture by following Steps 1 to 3 above.
Then transfer it to a freezer-safe container and level the surface.
Place in the freezer for about 3 hours. Every 30 minutes, remove the gelato and stir for about 30 seconds using a whisk or a hand mixer on low speed.
This step is essential to break up ice crystals and maintain a creamy texture.
The gelato is ready when it reaches a soft, scoopable consistency. Serve immediately.
Kitchen Tools and Equipment
Ice Cream Maker (Gelatiera)
An ice cream maker is the best tool for making authentic Italian gelato at home. Models with a built-in compressor are the most effective, as they cool the mixture while churning, just like professional machines.
Among the most reliable options are the Lello 4080 Musso Lussino, known for its solid build and professional results, and the Whynter ICM-200LS, a high-capacity machine that’s easy to use and perfect for home batches.
If you prefer a more affordable solution, you can use a model without a compressor, such as the Cuisinart Ice Cream Maker, which requires pre-freezing the bowl.
Other Useful Tools
If you don’t have an ice cream maker, a freezer-safe gelato container is essential for setting and storing the gelato.
You may also find it useful to have an ice cream scoop for serving, as well as waffle cones for a more traditional presenta
How to Store Ricotta Gelato
Ricotta gelato is best enjoyed fresh, when its texture is smooth, creamy, and at its peak.
If needed, you can store it in the freezer in an airtight gelato container for up to 1 week.
TIP: When ready to serve, let it sit at room temperature for about ten minutes and stir it with a spoon to restore its creaminess.
Variations and Substitutes
You can easily customize ricotta gelato with different flavors and ingredients, depending on your taste.
Aromatic Flavors: For a more aromatic touch, add the grated zest of a citrus fruit such as lemon or orange, or a teaspoon of ground cinnamon. These simple additions enhance the delicate flavor of the ricotta without overpowering it.
Type of Ricotta: For a richer and more traditional taste, you can use sheep’s milk ricotta instead of cow’s milk ricotta. In regions like Lazio, sheep’s milk ricotta is commonly used in both desserts and savory dishes, following local tradition.
Toppings and Garnishes: When serving ricotta gelato, you can garnish it in many different ways. Like Fior di Latte gelato, it has a mild and creamy flavor that pairs well with a variety of toppings.
For example, black cherries in syrup, dark chocolate chips, chopped pistachios, or small pieces of candied or fresh fruit (depending on the season) are all excellent choices.
Traditional Pairings: A classic combination is ricotta gelato served with caramelized figs, walnuts, and a drizzle of honey, for a rich and authentic Italian flavor.
More Gelato Recipes to Try
If you enjoyed this ricotta gelato, here are more authentic Italian gelato recipes to try at home.
Classic Bases
Rich and Creamy Flavors
Discover all our Italian gelato recipes, including fruit gelato, sorbets, and semifreddo, in our full collection.
Recipe Card
Ricotta Gelato Recipe (Creamy Italian Gelato alla Ricotta)
Ingredients
- 250 g cow's milk ricotta - about 1 cup
- 200 ml fresh heavy cream - ¾ cup + 1 tablespoon
- 100 ml fresh whole milk - scant ½ cup
- 80 g powdered sugar - ⅔ cup
- 1 teaspoon vanilla extract
- 20 g honey - about 1 tablespoon
Instructions
How to Make Ricotta Gelato with Ice Cream Maker
- Pour the heavy cream into the bowl of a stand mixer. Add about half of the powdered sugar and turn on the mixer.
- Whip the cream for about 2 minutes at high speed, until it becomes lightly whipped. It should be soft and airy, but not too stiff.
- Add the ricotta, the remaining powdered sugar, and the milk. Mix again at medium speed until all the ingredients are well combined.
- Add the vanilla extract and honey. Continue mixing until you obtain a smooth, velvety, and homogeneous cream with no lumps.
- Pour the mixture into the ice cream maker and churn according to the manufacturer’s instructions, until the gelato becomes thick, creamy, and silky. This usually takes about 30 to 40 minutes with a compressor-style machine.
- Serve immediately for the best texture, or transfer to a gelato container and store in the freezer.
How to Make Ricotta Gelato without Ice Cream Maker
- Prepare the mixture by following Steps 1 to 3 above.
- Then transfer it to a freezer-safe container and level the surface.
- Place in the freezer for about 3 hours. Every 30 minutes, remove the gelato and stir for about 30 seconds using a whisk or a hand mixer on low speed.This step is essential to break up ice crystals and maintain a creamy texture.
- The gelato is ready when it reaches a soft, scoopable consistency. Serve immediately.
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