• 8 ounces cold heavy cream
  • 16 ounces whole-milk ricotta cheese
  • 1 (14-ounce) can sweetened condensed milk
  • 1 tablespoon vanilla extract
  • 1/2 teaspoon almond extract
  • 1/2 teaspoon salt


  1. In a large mixing bowl, whip the cream to stiff peaks. Set aside.
  2. In a separate large mixing bowl, combine the ricotta, condensed milk, vanilla extract, almond extract and salt until smooth.
  3. Fold in the whipped cream.
  4. Pour the mixture into a freezer-safe container, such as a loaf pan.
  5. Freeze for 6 to 8 hours or overnight.
  6. Allow to sit at room temperature for 10 minutes before scooping.