Cannoli Ice Cream with Pistachios and Dark Chocolate
If you're like me, you crave ice cream on a constant basis in summertime. Since ricotta is just as crave-worthy, and chocolate is always a bonus, this cannoli ice cream recipe from full belly sisters really hits the mark. Give it a try and tell us what you think:
This frozen dessert is super easy; you don't even have to make a custard since it's mostly ricotta. And if you've only ever had ricotta in lasagna, you are in for a treat: it makes for a wonderful dessert, whether in cannoli or Italian cheesecake! Ricotta is also a fantastic source of calcium, protein, and B vitamins.
For the record, I used both whole milk and whole milk ricotta; I always use whole dairy products. I do this for a number of reasons, including taste (holy cannoli, it tastes so much better!), satisfaction (fat is very satiating, so you'll be satisfied with a smaller serving), and nutrition.