Sweet Monkey

1. Dry whole milk ricotta by wrapping it in thick paper towels. Place wrapped ricotta in a strainer or bowl and into the fridge for an hour prior to making your icecream.
2. When you are ready to make your ice-cream, squeeze the cheese gently to drain the water and unwrap paper towels.
3. In a mixing bowl combine sweetened condensed milk and whole milk ricotta. Beat together till smooth. This will be liquidy. Remove from mixing bowl and put mix into a large bowl.
4. In the same mixing bowl used prior, beat heavy whipping cream, powder sugar and vanilla extract till stiff peaks form.
5. Fold heavy whipping cream into the whole milk ricotta mixture till fully combined.
6. Fold in 1 cup of chocolate chips. Saving the remaining 1/4 cup for the top.
7. Crush a large cannoli shell and mix into mixture (can also use one crushed waffle cone). Pour ice-cream into a loaf pan and smooth out.
8. For the top crush one waffle cone and sprinkle it over the cream with remaining chocolate chips. I dipped some waffle cone pieces into some melted chocolate (this is optional).
9. Place a cover over ice cream or plastic wrap and put in the freezer for 6-8 hrs! Take out of freezer and let it sit for 15 minutes.
10. Now it’s time to scoop into a bowl. Drizzle hard-shell on top and enjoy!