Cannoli Ice Cream ( No Ice Cream Maker Needed ) - cooking recipe

Ingredients

1 (15 ounce) container low-fat ricotta cheese
1 (14 ounce) can fat-free sweetened condensed milk (Eagle Brand or similar)
1/2 cup fat-free half-and-half
1/4 teaspoon cinnamon
2 cups heavy cream (whipping cream)
1 cup slivered almonds, toasted
1/4 cup semi-sweet chocolate chips (more if you like)

Preparation

Place ricotta in blender or food processor container & blend till smooth.
Add the condensed milk, half & half & cinnamon & blend till combined.
In a 2 quart metal bowl, whip the cream till soft peaks form. Add ricotta/milk mixture, almonds & chocolate. Fold gently till combined.
Cover bowl & place in freezer for 2 hours or until edges start to harden. Stir & put back in the freezer for another 2 hours or until firm.
To serve, let stand at room temp till soft enough to scoop.