- 500g Massimo’s Ricotta
- 150g Caster Sugar
- 200g Biscuits of your choice
- 1 Cup cold coffee (very short black)
- 1 Tbsp. Nutella
- Chocolate Chips
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.