Taste of Home
Triple Chocolate Ricotta Ice Cream
TOTAL TIME: Prep: 20 min. Process: 20 min. + freezing
YIELD: 1-1/2 quarts.
You're going to fall in love with this thick, luxuriously rich ice cream made with ricotta cheese. It has a creamy texture that can't be beat. —Colleen Delawder, Herndon, Virginia
Ingredients
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1 carton (15 ounces) whole-milk ricotta cheese
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1-1/4 cups whole milk
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1 cup sugar
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4 ounces cream cheese, softened
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1/2 cup baking cocoa
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1/2 teaspoon instant espresso powder
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1/4 teaspoon salt
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1 cup heavy whipping cream
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3-1/2 ounces milk chocolate, melted and cooled
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3-1/2 ounces dark chocolate candy bar, chopped
Directions
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1.
Place first 7 ingredients in a blender; cover and blend until combined, about 1 minute. Add cream and cooled melted chocolate; cover and blend until slightly thickened, about 30 seconds.
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2.
Fill cylinder of ice cream maker no more than two-thirds full; freeze according to manufacturer’s directions, adding dark chocolate during the last 5 minutes of processing in proportion to amount of mixture in cylinder. Refrigerate any remaining mixture until ready to freeze.
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3.
Transfer ice cream to freezer containers, allowing headspace for expansion. Freeze until firm, 2-4 hours.
Nutrition Facts
1/2 cup: 321 calories, 20g fat (12g saturated fat), 53mg cholesterol, 141mg sodium, 33g carbohydrate (30g sugars, 2g fiber), 8g protein.
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