Cannoli Ice Cream ( No Ice Cream Maker Needed ) |
|
 |
Prep Time: 10 Minutes Cook Time: 230 Minutes |
Ready In: 240 Minutes Servings: 8 |
|
Ricotta lovers unite!!! Funny how most folks either love it or hate. Kind of like cilantro ;-) This was originally a recipe off a carton of ricotta cheese that I tweaked to lower the fat content as much as I could. This is incredibly decadent & so easy to make. Time to make includes freezing time. Ingredients:
1 (15 ounce) container low-fat ricotta cheese |
1 (14 ounce) can fat-free sweetened condensed milk (eagle brand or similar) |
1/2 cup fat-free half-and-half |
1/4 teaspoon cinnamon |
2 cups heavy cream (whipping cream) |
1 cup slivered almonds, toasted |
1/4 cup semi-sweet chocolate chips (more if you like) |
Directions:
1. Place ricotta in blender or food processor container & blend till smooth.
2. Add the condensed milk, half & half & cinnamon & blend till combined.
3. In a 2 quart metal bowl, whip the cream till soft peaks form. Add ricotta/milk mixture, almonds & chocolate. Fold gently till combined.
4. Cover bowl & place in freezer for 2 hours or until edges start to harden. Stir & put back in the freezer for another 2 hours or until firm.
5. To serve, let stand at room temp till soft enough to scoop.
|
|