Recipe Sifter

X
  • Start Here
    • Course
    • Main Ingredient
    • Cuisine
    • Preparation
    • Occasion
    • Diet
    • Nutrition
1

Select () or exclude () categories to narrow your recipe search.

2

As you select categories, the number of matching recipes will update.

Make some selections to begin narrowing your results.
  • Calories
  • Amount per serving
    1. Total Fat
    2. Saturated Fat
    3. Polyunsat. Fat
    4. Monounsat. Fat
    5. Trans Fat
  • Cholesterol
  • Sodium
  • Potassium
  • Total Carbohydrates
    1. Dietary Fiber
    2. Sugars
  • Protein
  • Vitamin A
  • Vitamin B6
  • Vitamin B12
  • Vitamin C
  • Calcium
  • Iron
  • Vitamin E
  • Magnesium
  • Alcohol
  • Caffeine
  • Find exactly what you're looking for with the web's most powerful recipe filtering tool.

    You are in: Home / Recipes / Cannoli Ice Cream ( No Ice Cream Maker Needed ) Recipe
    Lost? Site Map

    Cannoli Ice Cream ( No Ice Cream Maker Needed )

    Total Time:

    Prep Time:

    Cook Time:

    4 hrs 10 mins

    10 mins

    4 hrs

    SusieQusie's Note:

    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.

    • Save to Recipe Box

    • Add to Grocery List

    • Print

    • Email

    My Private Note

    Ingredients:

    Serves: 12

    Yield:

    cup

    Units: US | Metric

    • 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. 1
      Place ricotta in blender or food processor container & blend till smooth.
    2. 2
      Add the condensed milk, half & half & cinnamon & blend till combined.
    3. 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. 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. 5
      To serve, let stand at room temp till soft enough to scoop.

    Ratings & Reviews:

    • on June 13, 2007

      35

      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.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on July 26, 2006

      I gotta try this one-I have a "ice cream freezer" (no salt,ice or electricity needed)from Wilton-ya just add your ice cream mix and crank for a bit-Anyhow-It has a slot to add in "yummy things"-I would add crushed cannoli shells-or when serving add crushed pieces on top. Guess I know what we'll be making this weekend-will let you know how it comes out!!!

      people found this review Helpful. Was this review helpful to you? Yes | No

    Advertisement

    Nutritional Facts for Cannoli Ice Cream ( No Ice Cream Maker Needed )

    Serving Size: 1 (97 g)

    Servings Per Recipe: 12

    Amount Per Serving
    % Daily Value
    Calories 260.4
     
    Calories from Fat 208
    79%
    Total Fat 23.1 g
    35%
    Saturated Fat 11.9 g
    59%
    Cholesterol 65.8 mg
    21%
    Sodium 74.4 mg
    3%
    Total Carbohydrate 8.0 g
    2%
    Dietary Fiber 1.3 g
    5%
    Sugars 2.9 g
    11%
    Protein 7.1 g
    14%

    The following items or measurements are not included:

    fat-free sweetened condensed milk

    Ideas from Food.com

    Advertisement


    Over 475,000 Recipes

    Food.com Network of Sites