Cannoli Ice Cream. Yes, I so went there. Today I’m taking the classic Sicilian pastry and turning it into an ice cream.
I had never thought of making cannoli ice cream until last summer. I was in the grocery store, leisurely scanning the ice cream aisle, when I came across a popular national brand selling it. I was ecstatic. Actually beyond ecstatic because I was 6 months pregnant and I had a hankering for an awesome dessert. I bought 3 pints. I got home and immediately dug in. After just one spoonful I was totally and completely bummed. 3 pints of ice cream in the trash. The next day I set out to develop my own recipe for Cannoli Ice Cream.
I’ve found that there is a cult following when it comes to cannoli, folks are passionate about this dessert, as am I. When I started recipe development I knew I needed to nail this recipe before posting. After a year of recipe development, I’ve done it. My recipe for Cannoli Ice Cream totally does the cannoli justice.
Cook’s Note for the Cannoli Ice Cream:
- It is crucial that you use whole milk ricotta in this recipe, the texture and taste depend upon it.
- I highly recommend using vanilla bean paste. If you haven’t used it before it’s basically made up of vanilla extract and the vanilla bean seeds all mixed together to make a paste. In a pinch you could use vanilla extract.
- Instead of using broken cannoli shells I use broken waffle cones, mainly due to the lack of cannoli shells in my local grocery store. If you can find them, or if you’re feeling overly ambitious and want to make your own, go for it!
- I am in love with these paper ice cream containers. I always have a bunch on hand for storing homemade ice cream. They’re also great for transporting soups or salads for picnics.
Love cannoli like I do? Check out my Cannoli Cupcakes!
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I’m linking up this recipe for Cannoli Ice Cream at:
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