Recipe Ingredients
- 1 cup cold heavy cream
- 1 tablespoon pure vanilla extract
- 1/4 teaspoon kosher salt
- 2 cups Galbani® Ricotta Cheese, Whole Milk
- 1 (14-ounce) can sweetened condensed milk
- 1/2 cup blackberry jam
- Whipped topping, for serving
- Fresh blackberries, for serving
- Chopped toasted pistachios, for serving
Recipe Directions
- Add heavy cream, vanilla and salt to blender. Blend, scraping down the sides as needed, until soft peaks form, about 30 seconds. Add ricotta and condensed milk and continue to blend, scraping down the sides as needed, until combined, about 30 seconds.
- Pour ricotta mixture into a 9x5-inch loaf pan. Swirl in blackberry jam using a butter knife. Cover with plastic wrap and freeze until solid, about 6 hours.
- Top with whipped topping, fresh blackberries and pistachios. Serve and enjoy.
Tip
Transfer ricotta to a freezer-safe container or a gallon freezer-safe resealable plastic bag. If using a plastic bag, remove air from the bag, and flatten into a 1/2-inch thick square. Ricotta can be frozen for up to 2 months.
