Blend ricotta cheese, honey, and almond butter in a blender until smooth and creamy.
Pour the mixture into a freezer-safe container.
Stir in chocolate chips until evenly distributed.
Place the container in the freezer. For best results, stir every 30-45 minutes.
Freeze for at least 4 hours or until firm and scoopable.
Scoop into bowls or cones and enjoy your delicious, creamy ricotta ice cream.
