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E-Z Cannoli Ice Cream

E-Z Cannoli Ice Cream recipe
photo by:kraft
No ice cream maker is needed to whip up this frozen version of the famous Italian dessert, made with ricotta cheese, cream, nuts and chocolate.
10 min
4 hr 10 min
12 servings, 1/2 cup each
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What You Need

container  (15 oz.) POLLY-O Original Ricotta Cheese
can  (14 oz.) fat-free sweetened condensed milk
cup  cold milk
tsp.  ground cinnamon
pt.  (2 cups) whipping cream
cup  PLANTERS Slivered Almonds, toasted
oz.  BAKER'S Semi-Sweet Chocolate, chopped

Make It

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.

Kraft Kitchens Tips

Savor a serving of this special treat at your next celebration!
For best results, beat whipping cream in chilled bowl.
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