Cannoli Ice Cream
The well-loved flavors and textures of cannoli are even better when turned into a creamy, sweet Cannoli ice cream, packed with chocolate chips, pistachios, and pieces of crispy pastry.
Ingredients
- 1 cup heavy cream
- 1 cup whole milk
- 1 cup whole milk ricotta approximately 7 oz
- 1/2 cup mascarpone cheese
- 3/4 cup granulated sugar
- 1 teaspoon vanilla extract
- 1/2 teaspoon salt
- 1/3 cup mini chocolate chips
- 1/3 cup roughly chopped cannoli shells or waffle cones
- 1/3 cup chopped pistachios
Instructions
- Add the heavy cream, whole milk, whole milk ricotta, mascarpone cheese, granulated sugar, vanilla, and salt to a food processor or blender. Blend until smooth.
- Pour the mixture out into a bowl. Let the ice cream base chill in the refrigerator for about an hour.
- Pour the ice cream base mixture into the bowl of an ice cream maker. Churn the ice cream mixture in the bowl of your ice cream machine according to your manufacturer’s instructions (mine took about 25 minutes), until it is thick and the consistency of soft-serve ice cream.
- In the last two minutes of the churn, add the mini chocolate chips, chopped pistachios, and roughly chopped cannoli shells.
- Spoon into a loaf pan or other freezer-safe container. Cover and freeze for 3-4 hours, until firm.
- Let sit at room temperature briefly before scooping.
Notes
- I like to use mini chocolate chips because they are smaller and you can get all of the mix-ins in one bite. However, you can use larger chocolate chips or chopped chocolate if you prefer.
- Be sure to use whole fat ricotta cheese. If you use a low-fat option, it will change the fat content of the ice cream and produce an icier and less creamy ice cream.
- Make this recipe gluten free by omitting the cannoli shells, or using gluten free waffle cone pieces instead.