Ricotta Nutella Ice Cream


½ cup whole milk

½ cup heavy cream

¾ cup sugar

1 ½ teaspoons vanilla

15 ounces whole milk ricotta (about 2 cups)

1/8 teaspoon salt

¼ cup nutella


In a large bowl, whisk to combine milk, heavy cream, sugar, and salt.  Continue to whisk until sugar is dissolved.

Slowly whisk in vanilla and ricotta until completely combined.

Pour the mixture into the freezer bowl of an ice cream maker, and freeze according to manufacturer's directions.

About 5 minutes before the mixing is completed, add in the nutella.

*Took about 15 minutes.

Store in an airtight container and place in the freezer.

This recipe brought to you by Sophie in the Kitchen