No-Churn Cannoli Ice Cream – Easy Homemade Italian Dessert

There’s something special about desserts that blend nostalgia with surprise. For me, this Cannoli Ice Cream is just that. It’s creamy, sweet, a little nutty, and has that distinct spiced flavor that makes you feel like you’re enjoying a fresh cannoli from a cozy Italian bakery. The first time I made this, I wasn’t even aiming for anything fancy. I just had leftover ricotta and a craving for something cold. One experiment later, and this no-churn cannoli ice cream became a permanent favorite in our kitchen.

If you’ve never made no-churn ice cream before, don’t worry. It’s actually one of the easiest frozen desserts you can pull off at home. No ice cream maker required. No eggs or stovetop custards to manage. Just a few mixing bowls, a whisk or electric mixer, and a little patience while it chills in the freezer.

What I love most about this recipe is how incredibly luxurious it tastes despite being so simple. The ricotta brings a rich, creamy depth, the sweetened condensed milk gives it that signature ice cream sweetness, and the heavy cream creates the smooth, scoopable texture we all love. Plus, the mix-ins—mini chocolate chips, crushed cannoli shells, and pistachios—deliver crunch and bursts of flavor in every bite.

This dessert is perfect for warm weather gatherings, family dinners, or when you just want to treat yourself to something a little extra. Whether you serve it in a bowl or pile scoops into sugar cones, it’s guaranteed to bring smiles to every face at the table. It’s the kind of ice cream that feels like a celebration, and the best part? You can make it at home with zero stress. Let’s dive in.

Why You’ll Love This No-churn cannoli ice cream Recipe

There are so many reasons this no-churn cannoli ice cream deserves a permanent spot in your dessert rotation. First and foremost, it’s incredibly easy. With just a handful of pantry and fridge staples, plus a few minutes of prep, you’re on your way to one of the most decadent frozen treats you can imagine.

It’s perfect for beginners. Even if you’ve never made ice cream before, this recipe will make you feel like a pro. There’s no fancy equipment required—just a bowl, a whisk or hand mixer, and a loaf pan. You don’t need to churn anything or worry about temperatures. It’s practically foolproof.

The flavor is irresistibly rich and layered. You get creamy sweetness from the condensed milk and whipped cream, a subtle tang from the ricotta, warmth from cinnamon and nutmeg, and a delightful crunch from the crushed cannoli shells and pistachios. The mini chocolate chips add a pop of chocolatey goodness that makes every bite feel a little indulgent.

It’s also super customizable. Don’t have cannoli shells? Swap in crushed graham crackers or sugar cones. Want a little extra texture? Add in more nuts or even chopped dried fruit. You can make it your own while still sticking to the base formula.

This dessert is also a crowd-pleaser. Whether you’re serving it to kids, adults, or picky eaters, it hits that sweet spot—pun totally intended. And because it stores beautifully in the freezer, you can make it in advance and always have a scoopable treat ready to go.

Finally, it’s inspired by a classic Italian dessert but reimagined in a fun, unexpected way. It’s playful, elegant, and delicious all at once—perfect for impressing guests or treating yourself after a long week.

Health Benefits ofthis No-churn cannoli ice cream

While no one’s calling ice cream a superfood, this particular recipe has a few health-friendly notes worth pointing out. When enjoyed in moderation, it can be part of a balanced lifestyle—especially because it contains some ingredients that offer more than just great flavor.

First, let’s talk about ricotta cheese. Ricotta is a soft Italian cheese that’s surprisingly nutritious. It’s high in protein, which can help keep you feeling full and satisfied after dessert. A half-cup of ricotta contains roughly 14 grams of protein and is also a good source of calcium, which supports bone health. Additionally, it provides essential nutrients like vitamin A and riboflavin.

Next up are pistachios. These little green nuts are powerhouses when it comes to nutrition. They’re rich in heart-healthy fats, fiber, and antioxidants. Pistachios are also one of the lowest-calorie nuts, which makes them a smart addition to sweet treats when you’re aiming for a balance between indulgence and wellness.

Cinnamon and nutmeg, though used in small amounts, bring their own health perks to the mix. Cinnamon is known for its anti-inflammatory properties and ability to help regulate blood sugar levels. Nutmeg is rich in antioxidants and has compounds that may support digestion and relaxation.

By using real, whole ingredients like ricotta and nuts, this ice cream gives you better control over what you’re eating compared to many store-bought options loaded with preservatives and artificial flavors. Plus, you’re skipping the additives that often come with commercial ice creams.

Of course, sweetened condensed milk and chocolate chips add to the calorie count, so this is definitely a treat. But it’s one you can enjoy knowing that it’s made with real, wholesome ingredients. It’s all about balance—savoring something rich and delicious while appreciating the goodness inside each bite.

Preparation Time, Servings, and Nutritional Information

One of the best parts of this recipe is how quickly it comes together. You’ll only need about 10 minutes of hands-on time, and the freezer will take care of the rest.

Total Preparation Time: 10 minutes
Freezing Time: 5 hours (minimum)
Total Time: 5 hours 10 minutes
Servings: Makes approximately 10 servings (depending on scoop size)

Nutritional Information (per serving):
Calories: 360
Protein: 5g
Carbohydrates: 32g
Fat: 24g
Saturated Fat: 14g
Sugar: 24g
Fiber: 2g
Sodium: 65mg
Calcium: 120mg

Please note that nutritional information can vary depending on the specific brands and amounts of ingredients used. This estimate assumes even portioning of the ice cream and toppings.

Ingredients List of this No-churn cannoli ice cream

To make this creamy, crunchy, cannoli-inspired no-churn ice cream, you’ll need the following ingredients. All are easy to find at most grocery stores, and a few might already be in your pantry.

Dairy Base

• 2 cups heavy cream – This is what gives the ice cream its rich, creamy texture. When whipped, it traps air and creates that soft, scoopable consistency.
• 1 (14.5 oz) can sweetened condensed milk – Adds sweetness and helps bind everything together. No additional sugar is needed thanks to this magical ingredient.
• ½ cup ricotta cheese – Full-fat ricotta adds creaminess and a classic cannoli flavor. Make sure it’s well-drained to avoid excess moisture.

Flavor Boosters

• ½ teaspoon ground cinnamon – A warm, cozy spice that enhances the overall flavor.
• ¼ teaspoon ground nutmeg – A subtle note that deepens the spice profile and complements the ricotta beautifully.

Mix-Ins and Toppings

• 2 cups mini chocolate chips, divided – Mini chips work best here for even distribution. You’ll mix most in and reserve a bit for topping.
• 1½ cups crushed cannoli shells, divided – These add the perfect crunch and classic cannoli feel. If you can’t find cannoli shells, crushed sugar cones or graham crackers are great substitutes.
• ½ cup chopped pistachios, divided – They bring a nutty richness and a pop of color. Keep a few tablespoons aside for the final garnish.

Optional for Serving

• Sugar cones – Great for serving if you want that ice cream truck vibe or are entertaining a crowd. They also mimic the flavor of cannoli shells in a fun, portable way.

Make sure your ingredients are chilled, especially the cream, before you begin. Cold cream whips faster and holds its shape better.

Step-By-Step Cooking Instructions

Step 1: Whip the Cream
Start by pouring the cold heavy cream into a large mixing bowl. Using a hand mixer or a stand mixer with the whisk attachment, whip the cream on high speed for about 4–5 minutes, or until stiff peaks form. You’ll know it’s ready when the cream holds its shape on the beaters and looks smooth and fluffy. Be careful not to overwhip—it should still look soft and silky, not grainy or clumpy.

Step 2: Mix the Base Ingredients
In a separate large bowl, combine the sweetened condensed milk, ricotta cheese, cinnamon, and nutmeg. Stir with a spatula or whisk until everything is fully incorporated. The mixture should be smooth with a few small curds from the ricotta.

Step 3: Fold the Whipped Cream into the Ricotta Mixture
Gently fold the whipped cream into the ricotta mixture. Use a large rubber spatula and fold in sections—about a third at a time. The goal here is to keep as much air in the mixture as possible, so avoid stirring or pressing too hard. Continue folding until no streaks remain and the base looks light and creamy.

Step 4: Add the Mix-ins
Now it’s time to bring in the texture. Add 1¾ cups of the mini chocolate chips, 1¼ cups of the crushed cannoli shells, and all but 2 tablespoons of the chopped pistachios. Fold them gently into the ice cream base until evenly distributed. Don’t overmix; just ensure every bite will have a little bit of crunch, chocolate, and nutty goodness.

Step 5: Transfer to Pan and Top
Spoon the mixture into a 9×5-inch loaf pan. Smooth the top with a spatula. Sprinkle the remaining ¼ cup chocolate chips, ¼ cup cannoli shell crumbs, and the reserved 2 tablespoons of chopped pistachios across the top. This not only adds extra crunch but also makes the ice cream look gorgeous straight from the freezer.

Step 6: Freeze Until Firm
Place the pan in the freezer and freeze for at least 5 hours, preferably overnight. The ice cream should be firm to the touch but still scoopable. If you plan to serve it later, you can cover the loaf pan with plastic wrap or foil to keep the texture fresh.

Step 7: Let It Soften Slightly Before Serving
Before scooping, let the ice cream sit at room temperature for about 8–10 minutes. This will soften it slightly, making it easier to serve and more enjoyable to eat. It should scoop like traditional ice cream at this point.

Step 8: Serve and Enjoy
Scoop into bowls or sugar cones, and serve as-is or topped with a little extra sprinkle of cinnamon or a drizzle of chocolate syrup. This ice cream stands beautifully on its own, but it also plays well with other desserts (more on that below).

How to Serve this No-churn cannoli ice cream

Serving this no-churn cannoli ice cream is almost as fun as making it. Because it has all the delicious components of a traditional cannoli—ricotta, chocolate, pistachios, and crispy shells—you can get really creative with presentation and pairings. It’s also incredibly versatile, making it a perfect dessert for everything from casual family dinners to fancier celebrations.

First, the simplest and most classic way to serve it is in a bowl. After letting the ice cream soften at room temperature for about 10 minutes, scoop generous portions into small dessert bowls. Add a pinch of extra chopped pistachios or a dusting of cinnamon on top for a touch of elegance. If you want a more decadent finish, drizzle on some chocolate sauce or a swirl of honey.

Next, if you’re going for fun and festive, serve scoops in sugar cones. This not only adds crunch but also mimics the flavor of cannoli shells in a handheld form. Kids love this option, and it’s perfect for outdoor gatherings or birthday parties. You can even roll the outer rim of the cones in melted chocolate and chopped nuts beforehand to create a truly gourmet experience.

Another lovely option is to pair this ice cream with other Italian-inspired desserts. A warm slice of ricotta cake or an almond biscotti on the side turns this into a more elegant plated dessert. It also pairs beautifully with fresh berries—especially strawberries and raspberries—for a tart contrast to the creamy sweetness of the ice cream.

For a dinner party-worthy dessert, consider making mini ice cream sandwiches using pizzelle cookies or soft sugar cookies. Sandwich a scoop of ice cream between two cookies, then roll the edges in mini chocolate chips or crushed pistachios. It’s a sophisticated yet playful twist that always wows guests.

Finally, you can use this ice cream to top a warm brownie or even a fresh waffle. The heat from the base gently melts the scoop, creating a rich sauce that drips into every crevice. It’s an irresistible combination of textures and temperatures.

Pairing Suggestions

When you’ve made a dessert as delightful as this no-churn cannoli ice cream, it’s only fitting to serve it with complementary flavors and textures. Here are some pairing suggestions that will help elevate your ice cream experience, whether you’re planning a dinner party or just want to treat yourself on a cozy night in.

With Other Desserts
Pair this ice cream with Italian cookies like amaretti or biscotti. The crunchy texture of the cookies complements the creamy ice cream, and their almond flavors pair beautifully with the pistachios and spices in the recipe. A slice of vanilla or almond pound cake also makes an excellent base for a scoop of cannoli ice cream.

Fresh Fruits
Bright, fresh fruits can cut through the richness of the ice cream and provide a burst of natural sweetness. Raspberries, strawberries, blueberries, and even fresh figs work well here. You can either serve the fruit on the side or create a layered dessert with alternating layers of fruit and ice cream in a parfait glass.

Hot Desserts
The cold ice cream and a warm dessert are always a winning combo. Consider serving this over a warm brownie, a freshly baked blondie, or a slice of apple pie. The creamy ice cream melts slowly over the warm dessert, creating a dreamy contrast of textures and flavors.

Beverage Pairings
For a caffeine kick, enjoy this ice cream with a hot espresso or cappuccino. The strong coffee flavor enhances the chocolate and spice notes in the ice cream. You can even turn it into an affogato by pouring hot espresso over a scoop of the ice cream for a rich, indulgent dessert drink.

If you prefer a non-caffeinated option, a cup of spiced chai or even herbal teas like mint or chamomile can work beautifully. They help balance out the sweetness and keep things light and refreshing.

Kid-Friendly Pairings
If you’re serving this to kids, you can make a fun dessert bar with toppings like sprinkles, mini marshmallows, chocolate syrup, and crushed cookies. Offer sugar cones, waffle bowls, or even cinnamon tortilla chips as a base and let them build their own ice cream sundae.

Storage, Freezing & Reheating Instructions

One of the biggest perks of this no-churn cannoli ice cream—aside from how delicious it is—is that it stores incredibly well. It’s the kind of dessert you can make ahead and keep on hand for impromptu sweet cravings or surprise guests.

Freezing Instructions
Once you’ve assembled the ice cream in the loaf pan and added your toppings, cover the top tightly with plastic wrap or aluminum foil. This helps prevent ice crystals from forming and keeps the texture smooth. For even better protection, place the loaf pan inside a large resealable freezer bag if you have one. Freeze for at least 5 hours, or preferably overnight, until fully firm.

Storage Time
This ice cream keeps beautifully in the freezer for up to 2 weeks. After that, it may start to develop freezer burn, and the texture can become icy. To maintain the best quality, make sure it’s always tightly sealed and avoid leaving it uncovered between servings.

Reheating or Softening for Serving
Unlike traditional ice cream, no-churn ice cream tends to freeze a bit harder. To make scooping easier, remove the pan from the freezer about 8 to 10 minutes before serving. Let it sit at room temperature to soften slightly. This small step makes a big difference in texture and serving ease.

Avoiding Freezer Odors
Since this ice cream is rich in dairy and absorbs odors easily, make sure it’s not stored near foods with strong smells, like onions or garlic. A double layer of wrapping and placing it in a sealed container helps maintain its flavor and freshness.

Pre-Scooping for Parties
If you’re hosting and want to save time, you can pre-scoop the ice cream into individual bowls and place them back in the freezer. Just make sure to cover them tightly with plastic wrap to prevent ice crystals. When it’s time to serve, pull them out and let sit for 5 minutes. It’s a great make-ahead trick for easy entertaining.

Common Mistakes to Avoid

Even with a simple recipe like this, there are a few common pitfalls that can affect the final result. Here’s what to watch out for so you can enjoy perfect, creamy cannoli ice cream every time.

Using Watery Ricotta
One of the most important steps is making sure your ricotta is well-drained. If there’s too much moisture in the cheese, it can cause the ice cream to become icy instead of creamy. To avoid this, strain the ricotta through a fine mesh sieve or cheesecloth for about 15 to 20 minutes before using it.

Overwhipping the Cream
While whipping the heavy cream is essential, overdoing it can cause the texture to turn grainy or even lead to butter formation. Stop whipping once you see stiff peaks that hold their shape but still look smooth and silky.

Not Folding Gently Enough
The whipped cream adds volume and air to the ice cream base, which gives it that light, fluffy texture. If you stir too aggressively or use a hand mixer for this step, you risk deflating the mixture. Always fold gently with a spatula until just combined.

Skipping the Toppings
The extra chocolate chips, crushed shells, and pistachios on top are more than just decorative—they provide crucial texture contrast. Without them, the ice cream can feel one-dimensional. Be sure to reserve those final toppings for that perfect crunchy finish.

Underfreezing
Tempting as it might be to dive in early, the ice cream needs a full 5 hours—ideally overnight—to firm up properly. If it’s too soft, you’ll miss out on the scoopable texture and smooth mouthfeel that makes this dessert so satisfying.

Pro Tips

If you’re ready to take your no-churn cannoli ice cream to the next level, these pro tips will help you create a version that’s both visually stunning and restaurant-quality in flavor.

Chill Your Mixing Bowl and Beaters
Before whipping the cream, pop your mixing bowl and beaters into the freezer for 10 to 15 minutes. Cold tools help the cream whip faster and create more stable peaks.

Toast the Pistachios
To intensify their nutty flavor, toast the chopped pistachios in a dry skillet over medium heat for 3 to 4 minutes until fragrant. Let them cool before folding into the mixture.

Flavor Boost with Orange Zest
Add 1 teaspoon of finely grated orange zest to the base mixture for a citrusy brightness that complements the ricotta and chocolate beautifully. It mimics the subtle citrus note often found in cannoli filling.

Use Mascarpone for Extra Richness
Want an even creamier texture? Substitute half the ricotta with mascarpone cheese. It adds richness and blends seamlessly into the base without altering the flavor too much.

Serve with a Sprinkle of Sea Salt
Right before serving, a tiny pinch of flaky sea salt can enhance the chocolate and pistachio flavors. It’s an easy way to balance the sweetness and elevate the entire dessert.

Frequently Asked Questions (FAQs)

Can I use low-fat or skim ricotta instead of full-fat?
While you technically can, I wouldn’t recommend it. Full-fat ricotta gives the ice cream its luxurious texture and rich flavor. Low-fat versions tend to be more watery and less creamy, which can result in an icy texture. If you only have low-fat ricotta, make sure to strain it thoroughly and consider mixing it with a spoonful of mascarpone to boost creaminess.

What can I use instead of cannoli shells?
If you can’t find cannoli shells at your local bakery or grocery store, don’t worry. Crushed sugar cones are a great substitute—they’re sweet, crunchy, and mimic the flavor of cannoli shells well. Graham crackers or waffle cone pieces also work beautifully in this recipe.

Can I make this recipe ahead of time?
Absolutely. In fact, it’s encouraged. This no-churn ice cream is a perfect make-ahead dessert. Prepare it the day before you plan to serve it, cover it tightly, and freeze it overnight. It’ll be perfectly scoopable the next day and just as delicious.

How long does the ice cream last in the freezer?
For the best flavor and texture, enjoy your cannoli ice cream within two weeks. After that, it can start to develop ice crystals and lose some of its smooth consistency. Be sure to store it tightly wrapped to keep it fresh for as long as possible.

Is this recipe gluten-free?
The base ice cream itself is gluten-free, assuming your ingredients (like the chocolate chips and pistachios) are certified gluten-free. However, cannoli shells and sugar cones typically contain wheat. If you’re serving this to someone with a gluten allergy, use certified gluten-free graham crackers or gluten-free cones instead of traditional cannoli shells.

Can I add other mix-ins?
Definitely. This recipe is very flexible. Try chopped dried cherries, white chocolate chips, or even crushed almond cookies. Just make sure not to overload the base—about 2 to 2½ cups of total mix-ins (including chocolate chips and pistachios) is a good limit to maintain the creamy texture.

Can I make this dairy-free?
This recipe relies heavily on dairy ingredients like cream, condensed milk, and ricotta, so a dairy-free version would need significant changes. You could experiment with coconut cream, dairy-free condensed milk, and a vegan ricotta substitute, but the texture and flavor will be different. It’s worth trying if you’re up for a challenge, though!

Why is my ice cream too hard to scoop?
No-churn ice cream can freeze a bit harder than store-bought versions. Let it sit at room temperature for about 10 minutes before scooping. That short wait will bring it to the perfect creamy consistency.

Can I use a stand mixer for the whole process?
Yes, but with care. Use your stand mixer to whip the cream, then transfer to a separate bowl. Mix the base in the stand mixer bowl, and finally fold everything together by hand using a spatula. This helps you avoid overmixing and keeps the texture light.

How do I prevent ice crystals from forming?
The key is airtight storage. Wrap the loaf pan tightly with plastic wrap and then aluminum foil, or transfer the ice cream into a freezer-safe, airtight container. Avoid opening and closing the container frequently, and always use a clean, dry scoop to prevent moisture from getting inside.

Conclusion & Call to Action

There’s something undeniably special about making ice cream from scratch—especially when it’s as easy, rich, and downright dreamy as this No-Churn Cannoli Ice Cream. It combines all the warm, spiced, creamy flavors of a classic cannoli with the irresistible cool creaminess of homemade ice cream. And best of all, it doesn’t require any fancy machines or complicated steps. Just a few simple ingredients, a bowl and whisk, and a little freezer magic.

Whether you’re serving this at a summer cookout, bringing it out for dessert after a big family dinner, or sneaking a scoop after everyone’s gone to bed, it never fails to deliver joy. It’s elegant enough for entertaining and easy enough for weekday cravings. And because it’s totally customizable, you can tailor it to your own taste or try a new twist each time you make it.

I hope this recipe brings a bit of that same joy into your kitchen. If you give it a try, I’d absolutely love to hear how it turned out. Share your creations, tips, or twists in the comments—or better yet, tag me in your photos so I can see your scoop style in action.

So go ahead, grab that ricotta from the fridge, and treat yourself to something deliciously different. Your freezer—and your taste buds—will thank you. Happy scooping!

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