1 container (15 oz.) of Original Ricotta Cheese ( I used low fat)
1 can (14 oz.) fat-free sweetened condensed milk
1/2cup cold milk (I use skim)
1/4 tsp. ground cinnamon
1 pt. (2 cups) whipping cream, Reduced fat cool whip works.
1 cup PLANTERS Slivered Almonds, toasted
2 squares BAKER'S Semi-Sweet Chocolate, chopped
PLACE ricotta cheese in blender or food processor container; cover. Blend until smooth. Pour into medium bowl. Add condensed milk, regular milk and cinnamon; mix well.
BEAT whipping cream in large bowl with electric mixer on high speed until soft peaks form. Add ricotta cheese mixture, almonds and chocolate; stir gently until well blended. Pour into 1-1/2 qt. metal bowl; cover.
FREEZE at least 4 hours or until firm, stirring once after 2 hours or when edge begins to harden. Let stand at room temperature 15 min. or until ice cream can be scooped easily. Store leftover ice cream in covered container in freezer up to 1 week.