Ricotta Cannoli Ice Cream
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Ingredients

  • 250g Massimo’s Ricotta
  • 200g Condensed Milk (approx. 1/2 a tin)
  • 400ml Cream
  • Pinch Cinnamon
  • Chocolate Chips – to taste
  • Chopped Pistachios – to taste

Difficulty

Very easy

Preparation

20 min

Cooking

not required

Meals

4 people

Preparation

Ricotta - Massimo's Italian cheeses made in NZ

Add 250g Massimo’s Ricotta cheese to a bowl and whisk until smooth, add condensed milk and mix well.

In another bowl whip the cream, add a pinch of cinnamon.

Combine with ricotta mixture, almonds and chocolate; stir gently until well blended.

Freeze until just firm, stirring once after an hour or so.
Let it soften slightly before serving.

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