Cannoli Ice Cream w/ Pistachios & Dark Chocolate
I loved it! Great recipe!
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1/2 cwhole vitamin d milk
1/2 tspvanilla extract
1 3/4 cgood quality ricotta cheese
1/4 craw pistashios
2 ozdark chocolate, at least 70%
additional scoop(s)of pistashios and dark chocolate for garnish
How to Make Cannoli Ice Cream w/ Pistachios & Dark Chocolate
- Place sugar, vanilla, salt and milk in blender and blend until sugar is dissolved. Add ricotta and puree until very smooth; it should be a similar consistency to cake batter. If you taste it, be careful not to just sit down with a spoon and eat the whole thing. Yeah, it's that yummy!
- Pour in your ice cream maker and follow the manufactures instructions to freeze.
- In the meantime, roughly chop your pistachios and chocolate-both traditional additions to cannoli filling-into small chunks. About 5 minutes before done, add these.
- Once the ice cream is finished, it will be a thick, soft-serve consistency. You can fill some organic cones, dip into additional chopped nuts and chocolate, and freeze to make cannoli cones, or just spoon into a freezer safe container for at least a couple of hours, till it's very firm. Then you can scoop and serve on cones or in bowls. Garnish with additional nuts and chocolate! Yum!