Cannoli Ice Cream No Ice Cream Maker Needed Recipes

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CANNOLI ICE CREAM ( NO ICE CREAM MAKER NEEDED )



Cannoli Ice Cream ( No Ice Cream Maker Needed ) image

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.

Provided by SusieQusie

Categories     Frozen Desserts

Time 4h10m

Yield 1/2 cup, 12 serving(s)

Number Of Ingredients 7

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)

Steps:

  • Place ricotta in blender or food processor container & blend till smooth.
  • Add the condensed milk, half & half & cinnamon & blend till combined.
  • In a 2 quart metal bowl, whip the cream till soft peaks form. Add ricotta/milk mixture, almonds & chocolate. Fold gently till combined.
  • 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.
  • To serve, let stand at room temp till soft enough to scoop.

Nutrition Facts : Calories 260.4, Fat 23.1, SaturatedFat 11.9, Cholesterol 65.8, Sodium 74.5, Carbohydrate 8.1, Fiber 1.3, Sugar 2.9, Protein 7.2

E-Z CANNOLI ICE CREAM RECIPE



E-Z Cannoli Ice Cream Recipe image

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!

Provided by My Food and Family

Categories     Recipes

Time 4h10m

Yield Makes 12 servings, 1/2 cup each.

Number Of Ingredients 7

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 slivered almonds, toasted
2 oz. BAKER'S Semi-Sweet Chocolate, chopped

Steps:

  • 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.

Nutrition Facts : Calories 370, Fat 25 g, SaturatedFat 13 g, TransFat 0 g, Cholesterol 70 mg, Sodium 90 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 10 g

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