If you’re a fan of the iconic Sicilian dessert, you’re going to love this Cannoli Ice Cream. It’s all the flavors of a traditional cannoli—ricotta, mascarpone, chocolate chips, pistachios, and crispy shells—transformed into a creamy, refreshing treat. Perfect for summer or really, any time you’re craving something indulgent. Ready to dive in? Let’s make it together!
Quick Recipe Details
Total Time: 5 hours 40 minutes (most of it spent freezing)
Servings: 6
Difficulty: Easy to moderate (you’ll need an ice cream maker)
Kitchen Gear You’ll Need:
- Blender or food processor
- Ice cream maker
- Mixing bowl
- Loaf pan or freezer-safe container
No ice cream maker? No problem. Try a no-churn method: pop the mixture in the freezer and stir every 30 minutes for about 3–4 hours. Simple, right?
Ingredients List
Here’s what you’ll need:
- 1 cup heavy cream – Makes the base rich and creamy.
- 1 cup whole milk – For balance and lightness.
- 1 cup whole milk ricotta – The star for that classic cannoli flavor.
- 1/2 cup mascarpone cheese – Adds a hint of tang and decadence.
- 3/4 cup sugar – Sweet, but not overpowering.
- 1 tsp vanilla extract – Brings all the flavors together.
- 1/2 tsp salt – Balances the sweetness.
- 1/3 cup mini chocolate chips – Tiny bursts of chocolate heaven.
- 1/3 cup chopped pistachios – For crunch and a nutty kick.
- 1/3 cup cannoli shells or waffle cones – Let’s not skip the crunch!
Ingredient Swaps:
- No ricotta? Use mascarpone or cream cheese (but drain the ricotta if you’re sticking with it!)
- No cannoli shells? Sub in waffle cones or graham crackers.
- No pistachios? Almonds or pecans should do the trick.
How to Make Cannoli Ice Cream
Step 1: Blend It Smooth
In a blender, mix the heavy cream, milk, ricotta, mascarpone, sugar, vanilla, and salt. Blend until smooth and creamy—no lumps allowed!
Step 2: Chill the Base
Pour the mixture into a bowl, cover, and let it chill in the fridge for an hour. Trust me, this step is key for the best results.
Step 3: Churn to Perfection
Pour the chilled base into an ice cream maker and churn for about 25 minutes (or follow your machine’s instructions). Stop when it hits a soft-serve consistency.
Step 4: Add the Good Stuff
In the last two minutes of churning, toss in the chocolate chips, pistachios, and chopped cannoli shells. This makes every bite extra special.
Step 5: Freeze It
Spoon your churned ice cream into a loaf pan or container. Cover it with plastic wrap or parchment paper to prevent those annoying ice crystals. Freeze for 3–4 hours.
Pro Tips & Fun Ideas
- Serving Magic: Sprinkle extra pistachios or chocolate chips on top. Or go all out—serve it in a chocolate-dipped waffle cone!
- Pairing Perfection: Add a scoop to an espresso for an easy affogato. So Italian café, right?
- Variations:
- Gluten-Free: Use gluten-free cones or skip the shells.
- Vegan: Sub coconut milk for dairy and use vegan ricotta.
- Fancy Flair: Swirl in caramel or Nutella before freezing.
Make-Ahead & Storage Tips
This ice cream is great for prepping ahead. Just store it in an airtight container with parchment pressed on top (to avoid freezer burn). It’ll keep for a month. When ready to serve, let it soften at room temp for about 5 minutes. Easy peasy.
Cannoli Ice Cream—smooth, crunchy, and so satisfying. Whether you’re making it for a dinner party or just treating yourself, this dessert is bound to impress. Give it a try and enjoy a creamy, cool twist on an Italian classic. Buon appetito!
