Whip up this E-Z Cannoli Ice Cream Recipe tonight, no ice cream maker necessary! This frozen version of the famous Italian dessert is made with ricotta cheese, cream, nuts and chocolate. Buon appetito!
What You Need
Original recipe yields 12 servings
1 container (15 oz.) POLLY-O Original Ricotta Cheese
1 can (14 oz.) fat-free sweetened condensed milk
1/2 cup cold milk
1/4 tsp. ground cinnamon
1 pt. (2 cups) whipping cream
1 cup PLANTERS Slivered Almonds, toasted
2 oz. BAKER'S Semi-Sweet Chocolate, chopped
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Let's Make It
Place ricotta cheese in blender or food processor container; cover. Blend until smooth. Pour into medium bowl. Add condensed milk, regular milk and cinnamon; mix well.
Beat whipping cream in large bowl with electric mixer on high speed until soft peaks form. Add ricotta cheese mixture, almonds and chocolate; stir gently until well blended. Pour into 1-1/2 qt. metal bowl; cover.
Freeze at least 4 hours or until firm, stirring once after 2 hours or when edge begins to harden. Let stand at room temperature 15 min. or until ice cream can be scooped easily. Store leftover ice cream in covered container in freezer up to 1 week.
Savor a serving of this special treat at your next celebration!
For best results, beat whipping cream in chilled bowl.
Calories From Fat
% Daily Value*
Total Fat 25g
Saturated Fat 13g
Trans Fat 0g
Total Carbohydrates 28g
Dietary Fibers 1g
* Percent Daily Values are based on a 2,000 calorie diet.
12 servings, 1/2 cup each
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.