Cannoli Ice Cream ( No Ice Cream Maker Needed )

READY IN: 4hrs 10mins
Recipe by SusieQusie

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.

Top Review by wheatuskitty

This was kind of heavy so I almost felt like it'd be a better fall dessert rather than for summer. Also, my chocolate chips floated to the bottom :( I'll have to chop them up next time! Otherwise very tasty, although not really an ice cream texture.

Ingredients Nutrition

  • 1 (15 ounce) container low-fat ricotta cheese
  • 1 (14 ounce) can fat-free sweetened condensed milk (Eagle Brand or similar)
  • 12 cup fat-free half-and-half
  • 14 teaspoon cinnamon
  • 2 cups heavy cream (whipping cream)
  • 1 cup slivered almonds, toasted
  • 14 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.

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