Ricotta and Chocolate Chip Ice Cream Cones

1. 1

   Sugar Cones

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   For the Ricotta and Chocolate Chip Ice Cream: In a medium bowl, whisk together ricotta cheese and milk until smooth.

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   Add the simple syrup and vanilla extract.

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   Stir to combine.

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   Pour the ricotta mixture into an ice cream maker and freeze according to the manufacturer's directions.

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   Add the chocolate chips 10 minutes before the end of freezing.

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   For the Sugar Cones: Stand 3 sugar cones in each of the 4 glass tumblers.

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   Mix the chocolate-hazelnut spread and chocolate chips together in a small bowl.

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   Place the bowl over a pan of simmering water, making sure the bottom of the pan does not touch the water.

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    Stir until the chocolate chips have melted and the mixture is smooth.

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    Spoon 2 teaspoons of chocolate mixture into each sugar cone.

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    Place the glasses in the freezer for 10 to15 minutes until the chocolate becomes firm.

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    To serve: Using a 2-ounce ice cream scoop, place 1 scoop of ice cream on top of each sugar cone.

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    Serve immediately.

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    In a saucepan, combine water and sugar over medium heat.

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    Bring to a boil, reduce heat and simmer for 5 minutes, stirring occasionally, until the sugar has dissolved.

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    Take the pan off the heat and allow the syrup to cool.

* Per serving · 4 servings · Values may vary.

No additional tips available.