Place the cream in the bowl of your electric mixture and beat just until stiff peaks form. Transfer the cream to a bowl and set it aside (you don’t need to wash the mixing bowl). Add the ricotta, condensed milk, cocoa, vanilla extract and salt to the mixing bowl and beat on medium speed until smooth and combined. Turn off the mixer and fold the heavy cream into the ricotta mixture.

Pour the mixture into a freezer-safe container. Freeze for 4 to 6 hours.

After 4 to 6 hours, scoop out the ice cream and serve. I find that with no-churn ice cream, it can be really hard to scoop when it’s frozen longer than 6 hours, so just let it sit at room temperature for a while before scooping.