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!
PrintCannoli Ice Cream
Cannoli Ice Cream is a creamy, indulgent dessert inspired by the classic Italian pastry. This recipe combines the rich flavors of ricotta, mascarpone, and chocolate chips with the crunch of pistachios and cannoli shells for a refreshing twist on a beloved treat. Perfect for summer or any time you crave a taste of Italy!
- Prep Time: 15 minutes
- Cook Time: 25 minutes (churning)
- Total Time: 5 hours 40 minutes (includes freezing time)
- Yield: 6 servings 1x
- Category: Dessert
- Cuisine: Italian
Ingredients
- 1 cup heavy cream
- 1 cup whole milk
- 1 cup whole milk ricotta (approximately 7 oz)
- 1/2 cup mascarpone cheese
- 3/4 cup granulated sugar
- 1 teaspoon vanilla extract
- 1/2 teaspoon salt
- 1/3 cup mini chocolate chips
- 1/3 cup roughly chopped cannoli shells or waffle cones
- 1/3 cup chopped pistachios
Instructions
Step 1: Blend the Base
In a blender or food processor, combine heavy cream, whole milk, ricotta, mascarpone, sugar, vanilla extract, and salt. Blend until smooth and creamy with no lumps.
Step 2: Chill the Mixture
Transfer the blended mixture to a bowl and refrigerate for about an hour. This step helps the flavors meld and ensures better churning.
Step 3: Churn the Ice Cream
Pour the chilled mixture into your ice cream maker and churn according to the manufacturer’s instructions (approximately 25 minutes). The mixture should thicken to a soft-serve consistency.
Step 4: Add Mix-ins
In the last two minutes of churning, add mini chocolate chips, chopped pistachios, and cannoli shell pieces. Let them mix evenly throughout the ice cream.
Step 5: Freeze Until Firm
Spoon the churned ice cream into a loaf pan or freezer-safe container. Cover tightly with plastic wrap or parchment paper pressed onto the surface to prevent ice crystals. Freeze for at least 3–4 hours until firm.
Step 6: Serve and Enjoy
Let the ice cream sit at room temperature for about 5 minutes before scooping to soften slightly. Serve in bowls or cones for a delightful treat!
Notes
Serving Suggestions:
- Garnish with extra pistachios, chocolate chips, or crushed cannoli shells for added texture and presentation.
- Pair with espresso or serve as affogato by pouring hot espresso over a scoop of ice cream for an Italian-inspired dessert experience.
Tips & Tricks:
- Ensure ricotta is smooth; drain it if necessary to avoid grainy texture in your ice cream.
- Use mini chocolate chips as they freeze better than regular-sized ones.
- Don’t skip chilling the base—it improves flavor development and churning results.
Storage & Reheating:
- Store in an airtight container in the freezer for up to one month. Press parchment paper onto the surface to prevent freezer burn.
- If frozen solid, let sit at room temperature for about 5–10 minutes before scooping for easier serving.
