ICE CREAM BATTER RECIPES

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TRIPLE CHOCOLATE RICOTTA ICE CREAM RECIPE: HOW TO MAKE IT



Triple Chocolate Ricotta Ice Cream Recipe: How to Make It image

You're going to fall in love with this thick, rich chocolate ricotta ice cream. It has a creamy texture that can't be beat. —Colleen Delawder, Herndon, Virginia

Provided by Taste of Home

Categories     Desserts

Total Time 40 minutes

Prep Time 20 minutes

Cook Time 20 minutes

Yield 1-1/2 quarts.

Number Of Ingredients 10

1 carton (15 ounces) whole-milk ricotta cheese
1-1/4 cups whole milk
1 cup sugar
4 ounces cream cheese, softened
1/2 cup baking cocoa
1/2 teaspoon instant espresso powder
1/4 teaspoon salt
1 cup heavy whipping cream
3-1/2 ounces milk chocolate, melted and cooled
3-1/2 ounces dark chocolate candy bar, chopped

Steps:

  • Place the first 7 ingredients in a blender; cover and process until combined, about 1 minute. Add cream and cooled melted chocolate; cover and process until slightly thickened, 30 seconds., Fill cylinder of ice cream maker no more than two-thirds full; freeze according to manufacturer’s directions, adding dark chocolate during the last 5 minutes of processing in proportion to the amount of the mixture in the cylinder. Refrigerate any remaining mixture until ready to freeze., Transfer ice cream to freezer containers, allowing headspace for expansion. Freeze until firm, 2-4 hours.

Nutrition Facts : Calories 321 calories, FatContent 20g fat (12g saturated fat), CholesterolContent 53mg cholesterol, SodiumContent 141mg sodium, CarbohydrateContent 33g carbohydrate (30g sugars, FiberContent 2g fiber), ProteinContent 8g protein.

MINT-CHOCOLATE ICE CREAM CAKE RECIPE - BETTYCROCKER.COM



Mint-Chocolate Ice Cream Cake Recipe - BettyCrocker.com image

You can easily—and economically—make ice cream cake at home! Plus, it can be made in advance.

Provided by Betty Crocker Kitchens

Total Time 5 hours 50 minutes

Prep Time 25 minutes

Yield 16

Number Of Ingredients 6

1 box Betty Crocker™ Super Moist™ butter recipe chocolate cake mix
Water, butter and eggs called for on cake mix box
6 cups green mint-flavored ice cream with chocolate chips or chocolate swirl, slightly softened
1 1/2 cups whipping cream
2 tablespoons powdered sugar
4 drops green food color

Steps:

  • Heat oven to 350°F (325°F for dark or nonstick pans). Grease bottoms only of two 9-inch round cake pans; line bottoms with waxed paper. Make cake batter as directed on box. Spoon evenly into pans.
  • Bake as directed on box for 9-inch rounds. Cool in pans 10 minutes. Remove from pans to cooling racks. Remove waxed paper. Cool completely, about 30 minutes.
  • Line 9-inch round cake pan with foil. Spoon and spread ice cream evenly in pan. Cover with foil; freeze until completely frozen, about 2 hours.
  • On serving plate, place 1 cake layer with rounded side down. Remove ice cream from pan; peel off foil. Place on top of cake. Top with remaining cake layer, rounded side up.
  • In medium bowl, beat whipping cream, powdered sugar and food color on high speed until stiff peaks form. Frost side and top of cake with whipped cream. Freeze about 2 hours or until firm. Let stand at room temperature 10 minutes before serving.

Nutrition Facts : Calories 330 , CarbohydrateContent 35 g, CholesterolContent 100 mg, FatContent 3 1/2 , FiberContent 1 g, ProteinContent 4 g, SaturatedFatContent 12 g, ServingSize 1 Serving, SodiumContent 310 mg, SugarContent 21 g, TransFatContent 1/2 g

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TRIPLE CHOCOLATE RICOTTA ICE CREAM RECIPE: HOW TO MAKE IT
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