Ricotta and Chocolate Chip Ice Cream Cones Recipe

Name: Ricotta and Chocolate Chip Ice Cream Cones
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Ice Cream; 1 (15-ounce) container whole milk ricotta cheese; 1 cup whole milk; 1 cup simple syrup, recipe follows; 1/2 teaspoon vanilla extract; 1 cup semisweet chocolate chips; 12 sugar cones (recommended: Keebler); 2/3 cup chocolate-hazelnut spread; 1/2 cup semisweet chocolate chips; Special Equipment: a 1 1/2-quart capacity ice cream maker, 4 glass tumblers to hold sugar cones, a 2-ounce ice cream scoop; 1/2 cup water; 1 cup sugar

Servings: persons

Ice Cream
1 (15-ounce) container whole milk ricotta cheese
1 cup whole milk
1 cup simple syrup, recipe follows
1/2 teaspoon vanilla extract
1 cup semisweet chocolate chips
12 sugar cones (recommended: Keebler)
2/3 cup chocolate-hazelnut spread
1/2 cup semisweet chocolate chips
Special Equipment: a 1 1/2-quart capacity ice cream maker, 4 glass tumblers to hold sugar cones, a 2-ounce ice cream scoop
1/2 cup water
1 cup sugar

1
Sugar Cones
2
For the Ricotta and Chocolate Chip Ice Cream: In a medium bowl, whisk together ricotta cheese and milk until smooth.
3
Add the simple syrup and vanilla extract.
4
Stir to combine.
5
Pour the ricotta mixture into an ice cream maker and freeze according to the manufacturer's directions.
6
Add the chocolate chips 10 minutes before the end of freezing.
7
For the Sugar Cones: Stand 3 sugar cones in each of the 4 glass tumblers.
8
Mix the chocolate-hazelnut spread and chocolate chips together in a small bowl.
9
Place the bowl over a pan of simmering water, making sure the bottom of the pan does not touch the water.
10
Stir until the chocolate chips have melted and the mixture is smooth.
11
Spoon 2 teaspoons of chocolate mixture into each sugar cone.
12
Place the glasses in the freezer for 10 to15 minutes until the chocolate becomes firm.
13
To serve: Using a 2-ounce ice cream scoop, place 1 scoop of ice cream on top of each sugar cone.
14
Serve immediately.
15
In a saucepan, combine water and sugar over medium heat.
16
Bring to a boil, reduce heat and simmer for 5 minutes, stirring occasionally, until the sugar has dissolved.
17
Take the pan off the heat and allow the syrup to cool.

1975

kcal

Calories

Fat

417

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: Ice Cream, 1 (15-ounce) container whole milk ricotta cheese, 1 cup whole milk, 1 cup simple syrup, recipe follows, and more.

Yes, Ricotta and Chocolate Chip Ice Cream Cones falls under the Baking & Desserts category and is a great choice for this type of meal.

Keep frozen in an airtight container for up to 1–2 months. Let it soften for a few minutes before serving.

That's it — enjoy your meal!

Ricotta and Chocolate Chip Ice Cream Cones

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions