Ingredients
Scale
- 15oz part-skim ricotta cheese
- 1 13.66oz coconut cream
- 1 14oz can sweetened condensed milk
- 1 tsp vanilla extract
- 1/2 tsp cinnamon
- 1 cup pistachios, unshelled, divided
- 1 cup mini-chocolate chips, divided
Instructions
- Put a loaf pan in the freezer at least 1 hour before starting
- Add the ricotta and coconut cream to the bowl of an electric mixer fitted with a whisk attachment
- Whisk on high for 3 minutes
- Add sweetened condensed milk, whisk on high 2 more minutes
- Add vanilla extract and cinnamon, whisk until combined
- Fold in 1/2 cup pistachios and 1/2 cup mini chocolate chips
- Remove loaf pan from the freezer, pour in half of the ice cream mixture
- Sprinkle 1/4 cup pistachios and 1/4 cup mini-chocolate chips on top
- Add remaining ice cream mixture
- Top with remaining 1/4 cup of pistachios and mini-chocolate chips
- Freeze at least 4 hours or until set
- Remove from freezer and let thaw about 20 minutes before scooping
Notes
I used a 8.5″ X 4.5″ loaf pan