Cannoli Ice Cream

08.07.2013

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.

Cannoli Ice Cream | Cooking Classy

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!

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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

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. 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).
  2. *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.
  3. **If you don't want you ice cream as "loaded" as mine you can cut back on the amount of chocolate chips and pistachios.

58 comments

  • 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

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

  • 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

  • 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

  • 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

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

  • 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

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