E-Z Cannoli Ice Cream

By Jackie618

Ingredients

• 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 squares BAKER'S Semi-Sweet Chocolate, chopped

Details

Servings 12
Preparation time 10mins
Cooking time 250mins
Adapted from kraftrecipes.com

Preparation

Step 1

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.