Description
This easy no-churn cannoli ice cream combines the rich flavors of traditional cannoli with the creamy texture of homemade ice cream. Made with ricotta, sweetened condensed milk, and crunchy mix-ins like chocolate chips and pistachios, this recipe is a must-try summer dessert.
Ingredients
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2 cups heavy cream
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1 (14.5 oz) can sweetened condensed milk
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½ cup ricotta cheese (drained)
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½ tsp ground cinnamon
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¼ tsp ground nutmeg
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2 cups mini chocolate chips, divided
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1½ cups crushed cannoli shells (or sugar cones/graham crackers), divided
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½ cup chopped pistachios, divided
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Sugar cones, for serving (optional)
Instructions
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In a large bowl, whip the heavy cream until stiff peaks form.
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In another bowl, mix condensed milk, ricotta, cinnamon, and nutmeg.
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Fold whipped cream gently into the ricotta mixture.
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Add 1¾ cups chocolate chips, 1¼ cups crushed shells, and most pistachios. Fold gently.
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Pour into a 9×5” loaf pan. Top with remaining chips, shell crumbs, and pistachios.
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Freeze for at least 5 hours.
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Let soften for 10 minutes before scooping. Serve in bowls or sugar cones.
Notes
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Use well-drained ricotta for a creamy texture.
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Store tightly wrapped in the freezer for up to 2 weeks.
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Let soften before scooping for the best consistency.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-churn (Freezer)
- Cuisine: Italian-American