K-State Research and Extension Johnson County

Triple Chocolate Ricotta Ice Cream

A delicious, creamy ice cream treat sure to satisfy that “chocolate need.”

Servings: 10

INGREDIENTS
  • 1 15-ounce carton whole milk ricotta cheese Triple chocolate ricotta ice cream
  • 1-1/4 cups whole milk
  • 1 cup sugar
  • 4 ounces cream cheese, softened
  • 1/2 cup baking cocoa
  • 1/2 teaspoon instant espresso powder
  • 1/4 teaspoon salt
  • 1 cup heavy whipping cream
  • 3 1/2 ounces milk chocolate, melted and cooled
  • 3 1/2 ounces dark chocolate candy bar, chopped
DIRECTIONS
  1. Place the 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.
  2. Pour into cylinder of ice cream maker-no more than 2/3 full. Refrigerate any remaining mixture until able to freeze. Follow manufacturer’s directions for freezing, adding dark chocolate during the last 5 minutes of processing.
  3. Transfer ice cream to freezer containers, allowing room for expansion. Place in freezer until firm, 2-4 hours.

Adapted by Michael McDermott EMFV from tasteofhome.com

Nutrients Per Serving:

410 Calories │ 27g Fat (17g Saturated) │ 35g Carbohydrates │ 23g Added Sugar │ 11g Protein │ 160mg Sodium │ 2g Fiber

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