Cannoli Ice Cream

08.07.2013

Cannoli Ice Cream | Cooking Classy

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.

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 when 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 Ice Cream | Cooking Classy

Cannoli Ice Cream | Cooking Classy

Cannoli Ice Cream

Cannoli Ice Cream

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 or equal amount fresh
  • 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

Directions

  • 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).
  • *I used half of this recipe here except I cut them into 4-inch rounds fried them in vegetable oil (rather than baking in muffin tins), then drained on paper towels, broke them into small pieces and chilled them in the freezer before adding to the ice cream.
  • **If you don't want you ice cream as "loaded" as mine you can cut back on the amount of chocolate chips and pistachios.
http://www.cookingclassy.com/2013/08/cannoli-ice-cream/

48 comments

  • Chung-Ah | Damn Delicious: This may just be the best ice cream flavor ever! August 7, 2013 at 10:18am Reply

    • Jaclyn: So I think I now have two favorites – this and salted caramel. Then chocolate Oreo (or chocolate brownie) or fresh strawberry are close second. I’m an ice cream addict for sure:)! August 7, 2013 at 1:53pm Reply

  • Katrina @ Warm Vanilla Sugar: Mmm what a fun flavour! August 7, 2013 at 1:22pm Reply

  • Jocelyn: Oh, my! This looks so tasty! I have a couple questions. First, is it necessary to use whole milk ricotta , or would low fat be acceptable? Also, can you recommend a substitute for the cannoli shell pieces if I don’t have time to make them? Thanks so much! August 7, 2013 at 1:54pm Reply

    • Jaclyn: I think low fat would be okay it just won’t be as creamy. Then as far as a substitute for the cannoli shell pieces – I’d probably just crush up some sugar cone ice cream cones and add a little cinnamon. August 11, 2013 at 6:25pm Reply

  • Abbie @ Needs Salt: *is speechless*

    …I love Cannoli. I love ice cream.
    and I don’t have an ice cream machine.
    *goes off to cry somewhere*

    xD pinning. August 7, 2013 at 2:04pm Reply

    • Jaclyn: You could probably do it without an ice cream maker, I’d just put it in the freezer and stir it every 20 minutes until it’s firm. It would be a lot of stirring but it would be better if stirred frequently throughout freezing (less crystallization). August 11, 2013 at 6:24pm Reply

    • Mary: Abbie – check thrift stores. I picked up my ice cream machine for $5. Look for a “gel ” one that does not require ice and salt. Or you can google the coffee can ice cream method. My kids and i used to love to do that one. August 24, 2013 at 6:37am Reply

  • Stacy | Wicked Good Kitchen: Oh, my heavens! Jaclyn, this is truly one of the most creative spins on cheesecake ice cream I have seen yet. You amaze me, girl! I just adore Cannolis and know that your ice cream would become my very favorite. Thanks so very much for sharing! xo August 7, 2013 at 3:55pm Reply

  • T. girl: Whoa girl! This looks amazing! I need to make this just as soon as I get an ice cream mixer. . .*dreamy smile* Great job, once again!!! August 7, 2013 at 4:59pm Reply

    • Jaclyn: Thanks T. Girl! August 9, 2013 at 10:10pm Reply

  • maddie: Gorgeous pictures. . .just lovely! looks so yummy and delish! August 7, 2013 at 5:00pm Reply

  • Julie @ Table for Two: Love all of these flavors and I bet the ricotta makes this ice cream extra creamy and delicious!! August 7, 2013 at 5:13pm Reply

  • Jessica@AKitchenAddiction: I was just thinking about what flavor of ice cream to make next! You made up my mind for me! August 7, 2013 at 6:20pm Reply

  • Stephanie @ Eat. Drink. Love.: This looks absolutely incredible! I love cannolis!! August 7, 2013 at 8:45pm Reply

  • Jocelyn (Grandbaby Cakes): That is seriously one unique and gorgeous ice cream! August 7, 2013 at 9:43pm Reply

  • Mimi @ Culinary Couture: Wow this is out of this world! I bet it tastes crazy good! August 7, 2013 at 11:57pm Reply

  • Nicole: Umm … Amazing is an understatement! This looks so good! Pinning :) August 8, 2013 at 1:57pm Reply

  • Laura (Blogging Over Thyme): Wow! One of the prettiest ice creams I’ve ever seen :) Amazing job! August 11, 2013 at 2:53pm Reply

    • Jaclyn: Thanks Laura! August 11, 2013 at 6:40pm Reply

  • Melanie @ Just Some Salt and Pepper: This sounds FABULOUS!! I think I would lose my self-control, too! August 13, 2013 at 10:11am Reply

  • Heather – Chickabug: This looks fabulous! Thank you for sharing! I love every ingredient in this recipe – especially the pistachios and cannoli shells! : ) August 13, 2013 at 12:43pm Reply

  • Erica: Holy cannoli! This looks delicious! I just finished a high-school study abroad program in Rome, Italy, and literally lived off of gelato for the past 4 weeks… I am craving it intensely now, and will have to whip this up very soon! Thanks for another tantalizing recipe! August 14, 2013 at 6:36pm Reply

    • Jaclyn: I hope you do try it Erica :)! I’m completely in love with it! I would love to visit Rome, Italy. How fun! August 19, 2013 at 4:20pm Reply

  • Cannoli Ice Cream | We Like Two Cook: […] Recipe from Cooking Classy […] August 17, 2013 at 8:09am Reply

  • Belinda @themoonblushbaker: How pretty is this ice cream! Do you think I could use mascarpone instead of ricotta in this mix? I would love to know your opinion August 20, 2013 at 9:39am Reply

    • Jaclyn: Normally I love mascarpone in cannoli but for this ice cream I thought it’s flavor would be sort of drowned out by the cream (as their tastes seem similar), so I went with ricotta and even a little cream cheese to add flavor and light tang to balance out the sweetness. So for this recipe I’d probably stick with the ricotta. I hope you have a chance to make it soon Belinda :)! August 20, 2013 at 3:44pm Reply

  • Ashley | Spoonful of Flavor: Wow, I’m adding this to my list of must try ice cream recipes. Cannoli’s in ice cream form sounds amazing! August 20, 2013 at 10:33am Reply

  • Dina: I haven’t seen cannoli ice cream before. i’d like to try it! August 20, 2013 at 12:38pm Reply

  • Gerry: How much ice cream does this recipe make? I have the small Cuisinart ice cream maker — makes 1 1/2 quarts , I think. August 21, 2013 at 8:59pm Reply

    • Jaclyn: I don’t know exactly how many cups – I always forget to measure before we all dig in, but I have the Cuisinart 1 1/2 quart ice cream maker too and it’s just the right size for this recipe. August 22, 2013 at 12:32pm Reply

  • Nina @ Ambrosia: Wow, this looks beautiful…and delicious! I’d love to make this for myself, cannoli are one of my favorite desserts! August 24, 2013 at 9:37pm Reply

    • Jaclyn: Thanks:). Cannoli are one of my favorite desserts too! You should definitely make a batch of this. August 25, 2013 at 4:24pm Reply

  • Brandi: Hi. This looks SO good. I have a question about the corn syrup, though. Why corn syrup? Do you think I could substitute with something else? Maple syrup, perhaps? Thanks! August 25, 2013 at 4:23pm Reply

    • Jaclyn: I used corn syrup to keep the ice cream smooth and creamy and prevent ice crystals from forming. I wouldn’t replace it with anything else if anything I’d just omit it if you’d prefer not to use it and add in an additional 1 tbsp sugar. August 25, 2013 at 4:34pm Reply

  • Links I'm Loving: DIY balloon wands, peanut butter cup ice cream sandwiches, and more! | Chickabug: […] Make cannoli ice cream with Cooking Classy. […] August 30, 2013 at 9:45am Reply

  • teebee: Maybe a dumb question but I have never had cannoli. Where do you purchase it at? September 1, 2013 at 9:10pm Reply

    • Jaclyn: Not a dumb question at all, you must try one :)! They are these here: http://www.foodnetwork.com/topics/cannoli/index.html. They have them at many pastry shops especially the ones that sell Italian or French pastries, or you can definitely make them at home. I have a cannoli bite recipe posted (I still need to post the real deal) but I love the bites too, they are made in the oven instead of fried. September 6, 2013 at 1:19pm Reply

  • tazmayi martinez: ojala yo pudiera hacer cosas tan ricas como estas. los felicito September 11, 2013 at 6:41am Reply

  • Weekend Wrap-Up: The Longest Highlight Reel Ever | Floptimism: […] – leave it to Deb to make a butterscotch recipe that I jump to bookmark. (It never happens.) Cannoli Ice Cream Cheesecake Egg Rolls Cherry Almond Brownies Chocolate Cake & Coffee Cream Trifles Cookie Dough […] September 14, 2013 at 9:02am Reply

  • joanne: I just bought the ingredients. Making this tomorrow. One question for you. I am obsessed with the fancy gelato that comes in the clear container.(not sure if I can say the name brand). Do you have any recipes for gelato flavors like salted caramel? Can’t wait to try this. Also I noticed you said you made your own shells. Where can I find the molds or the recipe if you have it? December 9, 2013 at 4:14pm Reply

    • Jaclyn: For the cannoli shells I just fried flat ones for this recipe and skipped rolling them over tubes ( I always forget to buy the molds until I need them but they have them on amazon.com). I do have a salted caramel ice cream recipe I love that’s here: http://www.cookingclassy.com/2013/06/salted-caramel-ice-cream/. I hope you love this! December 9, 2013 at 5:23pm Reply

  • Joanne: I just made this and OH MY GOSH I had all I could do not to drink it from the blender. I love cannoli’s when they sit and are soft. And this tastes like you are eating a giant bowl of cold cannoli’s. This is the best ice cream I have ever tasted!!!!! December 10, 2013 at 12:58pm Reply

    • Jaclyn: That’s exactly how I felt – I just wanted to drink the stuff :). I’m so glad you liked this Joanne! Thanks for returning to leave a comment! December 15, 2013 at 11:27am Reply

  • Diana: Looks Delish! Where do you find unsalted pistachios? I can’t find it in the stores here. December 23, 2013 at 2:27pm Reply

  • Alyssa: Hi Jaclyn,

    Is their a way to make this recipe without the corn syrup?

    Thanks!

    Alyssa February 4, 2014 at 10:26pm Reply

    • Jaclyn: You can leave it out, its mostly just for textural purposes to help prevent ice crystals. I would up the sugar 2 tbsp though if you do leave it out. February 6, 2014 at 10:50pm Reply

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