If you love cannoli then you will love this Cannoli Ice Cream recipe! It’s the perfect dessert for and cannoli lover to enjoy year-round.
Cannoli Ice Cream. Yes, I so went there. Today I’m taking the classic Sicilian pastry and turning it into 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 cannoli justice.
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Cook’s Note – 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.
Cannoli Ice Cream
- 15 ounces container whole milk ricotta
- 4 ounces mascarpone cheese
- 1 cup granulated sugar
- 1 1/4 cup heavy cream
- 1/2 cup whole milk
- 1/2 teaspoon vanilla bean paste
- 1/8 teaspoon ground cinnamon
- 1/2 cup broken waffle cone pieces
- 1/2 cup mini chocolate chips
- 1/2 cup unsalted roasted pistachios roughly chopped
- In the bowl of a stand mixer, add the ricotta, mascarpone, and sugar and mix on medium speed until just combined about 1 minute.
- Add the heavy cream, milk, vanilla bean paste, and cinnamon. Mix on low speed until combined, 1-2 minutes. Fold in the waffle cone pieces, chocolate chips, and pistachios. Cover the mixture and chill for 1 hour.
- Remove the cannoli ice cream mixture from the refrigerator and freeze it in your ice cream maker as per the manufacturer's instructions. Scoop ice cream into containers and freeze until solid, about 3 hours.
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