Cannoli Ice Cream

Please add this cannoli ice cream to your to be made list and make it soon. You’ll fall completely in love and feel as though you were in Italy. Just don’t come back to blame me when you can’t stop eating it and begin to crave it all the time. Now I just need to make this in chocolate form too. Enjoy!

Cannoli in ice cream form equals the greatest dessert ever! This has really got to be one of my new favorite desserts. It must be, I definitely had an extremely hard time not eating the entire batch. I kept going back for more. I had some before dinner, then a generous scoop after dinner.

Woke up this morning and couldn’t resist a taste for breakfast, a small snack size worth at lunch then a generous scoop after dinner – then I went to scoop out any remainder that was left along the edges of the container (am I admitting this??).

Yes, this recipe is a dangerous thing for me. I usually have much more self-control than that. I’m obsessed with cannoli and even more obsessed with ice cream (and gelato) so this is pure dessert bliss to me.

I took this ice cream pretty seriously. I fried up a small batch of cannoli shells to break up and add to this because I wanted this to be the real deal. I’ll tell you that is optional, but I’d highly recommend adding them in, they make it taste just like a Cannoli when you lick through the ricotta ice cream and bite into one of the many crisp, cinnamon cannoli shell pieces. You can always purchase empty ready-to-fill shells in the Italian/International section of your grocery store. (Alessi or DeLallo are common brands)

Ingredients:

• 1 cup heavy cream
• 3/4 cup whole milk
• 3/4 cup + 2 Tbsp granulated sugar
• 2 Tbsp light corn syrup
• 1 15 oz container whole milk ricotta
• 4 oz cream cheese diced into small cubes
• Seeds of 1 small vanilla bean
• 1/2 cup cannoli shell pieces
• 1/2 cup mini semi-sweet chocolate chips I recommend Ghirardelli *
• 1/2 cup unsalted roasted pistachios, chopped

Instructions:

1. In a blender combine heavy cream, milk, sugar and corn syrup and blend mixture on low speed until sugar has dissolved, about 1 minute.
2. Add in ricotta, cream cheese and vanilla bean seeds and blend mixture until well pureed. Transfer to an airtight container and freeze 1 hour, stirring once halfway through freezing, then transfer to an ice cream maker and process according to manufactures directions.
3. Add in cannoli shell pieces, mini chocolate chips and unsalted pistachios during last few minutes of processing.
4. Transfer to airtight container and freeze until semi-firm (I found this was best slightly soft so if you do freeze until firm allow it to rest at room temperature for a bit before enjoying).
5. *If you don’t want you ice cream as “loaded” as mine you can cut back on the amount of chocolate chips and pistachios.

More Recipe Suggestions:

Mini Cannoli Cups

Homemade Bacon Shells and Cheese

Strawberry Crunch Cheesecake Tacos

Crockpot Chipotle Pot Roast Tacos

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Cannoli Ice Cream

One of the best ice cream recipes out there – you get two tempting desserts in one. Cannoli meets ice cream and seriously delicious!

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Prep Time 30 minutes mins

Chill Time: 5 hours hrs

Total Time 5 hours hrs 30 minutes mins

Course Dessert

Cuisine American, Italian

Servings 8 Servings

Equipment

• Blender/Food Processor Combo
• Measuring cups and spoons
• Mixing Bowls w/lids
• Plastic Ice Cream Containers
• Cannoli Tubes (optional)

Ingredients

  

1x2x3x

• 1 cup heavy cream
• 3/4 cup whole milk
• 3/4 cup + 2 Tbsp granulated sugar
• 2 Tbsp light corn syrup
• 1 15 oz container whole milk ricotta
• 4 oz cream cheese diced into small cubes
• Seeds of 1 small vanilla bean
• 1/2 cup cannoli shell pieces
• 1/2 cup mini semi-sweet chocolate chips I recommend Ghirardelli *
• 1/2 cup unsalted roasted pistachios, chopped

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Instructions

 

• In a blender combine heavy cream, milk, sugar and corn syrup and blend mixture on low speed until sugar has dissolved, about 1 minute.
• Add in ricotta, cream cheese and vanilla bean seeds and blend mixture until well pureed. Transfer to an airtight container and freeze 1 hour, stirring once halfway through freezing, then transfer to an ice cream maker and process according to manufactures directions.
• Add in cannoli shell pieces, mini chocolate chips and unsalted pistachios during last few minutes of processing.
• Transfer to airtight container and freeze until semi-firm (I found this was best slightly soft so if you do freeze until firm allow it to rest at room temperature for a bit before enjoying).
• *If you don’t want you ice cream as “loaded” as mine you can cut back on the amount of chocolate chips and pistachios.

Keyword #northeastnosh #cannoli #icecream #dessert #cannoliicecream #pistachio #chocolate #italiandessert #food #foodie

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