Cannoli Ice Cream


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!

Cannoli Ice Cream | Cooking Classy

Cannoli Ice Cream | Cooking Classy

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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!

Servings: 8
Prep Time 30 minutes
Cook Time 5 hours
Total Time 5 hours 30 minutes


  • 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


  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.
Course: Dessert
Cuisine: American
Keyword: Cannoli Ice Cream, Ice Cream Recipe
Author: Jaclyn


  • Vicki: Do you think if I left out the pistachios I would still get the cannolli flavor? July 1, 2019 at 3:14pm Reply

    • Jaclyn: Yes. I think most cannoli are actually served without pistachio. It’s usually chocolate chips or pistachio. July 1, 2019 at 6:23pm Reply

  • Missy: Is it necessary to use both the ricotta and the cream cheese? December 26, 2018 at 9:21pm Reply

    • Jaclyn: I like the flavor of the two together. The ricotta alone would have more of a mild flavor. December 26, 2018 at 10:46pm Reply

  • LeErin: Do I need to strain the ricotta first? August 24, 2016 at 10:01pm Reply

  • June: This ice cream sounds really interesting. One question though, the whole milk ricotta, does it mean whole milk ricotta cheese? July 10, 2016 at 6:09pm Reply

    • Jaclyn: Yes indeed it does :). I know it may seem strange but this ice cream is SO GOOD! July 10, 2016 at 9:44pm Reply

      • June: Thank you for clearing that up, plus how much ice cream does it make? I have seen the previous comments that it makes 1 1/2 quart of ice cream. Is this true? July 11, 2016 at 3:41am Reply

  • Eden Passante: This sounds amazing!! What could be better than cannoli ice cream!? Love this! May 1, 2016 at 9:56am Reply

  • kontol: First off I would like to say awesome blog! I had a quick question which I’d like to ask if you do not mind.
    I was curious to know how you center yourself and clear your thoughts before writing.
    I’ve had a difficult time clearing my mind in getting my thoughts
    out. I truly do enjoy writing but it just seems like the first 10 to 15 minutes tend to be lost just
    trying to figure out how to begin. Any suggestions or
    tips? Many thanks! November 8, 2015 at 2:10am Reply

    • Jaclyn: I feel like I would be the worst one to give advice with this because I’m a terrible writer. I haven’t yet read it but I’ve heard of this book here which you may enjoy – The biggest thing for me is just in making foods that I love because then they’re easier to write about :). November 12, 2015 at 5:21pm Reply

  • Jocelyn: This is delicious ice cream! I decreased the pistachios slightly to suit the tastes of my kids. It got rave reviews. Thank you. August 28, 2015 at 1:09pm Reply

  • Cannoli Ice Cream | Dish 'n' the kitchen: […] Cannoli Ice Cream (adapted from Cooking Classy) […] June 27, 2014 at 9:45am Reply

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