Cannoli 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.
Find it online: https://icecreamin.com/cannoli-ice-cream/