TRIPLE CHOCOLATE RICOTTA ICE CREAM

Triple Chocolate Ricotta Ice Cream image

You're going to fall in love with this thick, rich chocolate ricotta ice cream. It has a creamy texture that can't be beat. -Colleen Delawder, Herndon, Virginia

Provided by Taste of Home

Time 40m

Yield 1-1/2 quarts.

Number Of Ingredients 10

Ingredients

1 carton (15 ounces) whole-milk ricotta cheese
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

Steps:

Place the first 7 ingredients in a blender; cover and process until combined, about 1 minute. Add cream and cooled melted chocolate; cover and process until slightly thickened, 30 seconds., 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 the amount of the mixture in the cylinder. Refrigerate any remaining mixture until ready to freeze., Transfer ice cream to freezer containers, allowing headspace for expansion. Freeze until firm, 2-4 hours.

Nutrition Facts : Calories 321 calories, Fat 20g fat (12g saturated fat), Cholesterol 53mg cholesterol, Sodium 141mg sodium, Carbohydrate 33g carbohydrate (30g sugars, Fiber 2g fiber), Protein 8g protein.