Ricotta and Chocolate Chip Ice Cream Cones
Show: Everyday ItalianEpisode: Cakes, Cookies and Ice Cream
Rate This RecipeRead users' reviews (24)
- Recipe categories: Dairy, Ice Cream, Cheese, Ricotta, Chocolate,
- recipe
- ratings & reviews(24)
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Total Reviews: 24
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By yodavy_7104652
San Jose, CA
on May 05, 2012
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I did not care for the texture of this ice cream. I won't make it again. I have had good luck with her biscotti recipe though.
By babellah
on August 22, 2011
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I love this recipe! It is very different and you can definately taste the Ricotta but even my picky kids love it. Its sooo easy I just threw it together again for dessert tonight for my kids :I will make this one MANY MANY more times! *use mini chocolate chips*
By cs_1701
Houston, TX
on August 04, 2011
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I make this ice cream all the time. It's so incredibly easy and fast, and the end result is a smooth, creamy concoction that you can't stop eating. Other than cutting the amount of chocolate chips down to 1/2 a cup, I don't make any other changes. Occasionally, I make it without the chocolate chips and then top it with a fruit syrup. Make sure you use a quality whole milk ricotta, like Calabro. You don't want a ricotta with a grainy texture.
By megrogge
Loveland, Ohio
on August 01, 2011
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yummy! my 14 year old twin and 16 year old sister loved it!!!
By sanjib.sarkar_F...
Charlotte, 73
on May 24, 2011
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This ice cream tastes great. It is much lighter than normal ice cream as well. Everyone commented how light and wonderful this ice cream was.
By herepiggy
KY
on March 22, 2011
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I am crazy about this ice cream. It has everything yummy -- ricotta cheese and chocolate chips and nutella...does anyone know how many calories this has? I would really like to know. I don't think it can have a whole bunch b/c ricotta cheese is low carb/fairly low cal. I think 1/2 cup of this without the cone would still be ok if you are watching what you eat! Let's hope so anyway!
By jamuso22_11638392
Blandford, MA
on December 09, 2010
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cool!
By jovanna_2562938
Long Island, NY
on August 26, 2010
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...from the Kraft.com site, so I might try this one to do a comparison. The other site mentioned in place of mini choc. chips you could instead add slivered almonds if preferred.Instead of a simple syrup, it used a can of fat-free sweetened consdensed milk--other ingredients used milk, heavy cream, and a touch of cinnamon. The instructions said to use a food processor or blender to make the ricotta smooth--hence, no grittiness as some have complained of here. I also had a brainstorm of my own. I bought the cannoli shells from an Italian specialty store nearby, and after processing the mixture in the ice cream machine, I scooped the semi-solid ice cream into a pastry bag and piped the ice cream, chips and all, into the cannoli shells. Then I froze them quickly. They are a quick, grab-and-go treat, no spoon or bowl required! And they look exactly like a pastry from the bakery. Hope this helps!
By CTFoodie
on August 12, 2010
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This is delicious, and so much easier than making a custard and all that jazz. Fast and fantastic! Thanks Giada!
By ryount_8123194
Indianapolis, IN
on July 29, 2010
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I used large waffle cones (so it was big enough for 2 scoops and mini chocolate chips, I might cut the sugar syrup a bit next time, very sweet. I used fresh vanilla bean since I had some. It was like a frozen canolli!