Cannoli Ice Cream

By theresaoneil

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

Details

Servings 2
Adapted from cookingclassy.com

Preparation

Step 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).

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.

: 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:)!

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!

: 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.

: 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).

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!!!

maddie: Gorgeous pictures. . .just lovely! looks so yummy and delish!

: Love all of these flavors and I bet the ricotta makes this ice cream extra creamy and delicious!!

Jessica@AKitchenAddiction

: I was just thinking about what flavor of ice cream to make next! You made up my mind for me!

Heather – Chickabug

: How pretty is this ice cream! Do you think I could use mascarpone instead of ricotta in this mix? I would love to know your opinion

: Normally I love mascarpone in cannoli but for this ice cream I thought it’s flavor would be sort of drowned out by the cream (as their tastes seem similar), so I went with ricotta and even a little cream cheese to add flavor and light tang to balance out the sweetness. So for this recipe I’d probably stick with the ricotta. I hope you have a chance to make it soon Belinda :)!

: Wow, I’m adding this to my list of must try ice cream recipes. Cannoli’s in ice cream form sounds amazing!

Gerry: How much ice cream does this recipe make? I have the small Cuisinart ice cream maker — makes 1 1/2 quarts , I think.

: I don’t know exactly how many cups – I always forget to measure before we all dig in, but I have the Cuisinart 1 1/2 quart ice cream maker too and it’s just the right size for this recipe.

: Wow, this looks beautiful…and delicious! I’d love to make this for myself, cannoli are one of my favorite desserts!

: Thanks:). Cannoli are one of my favorite desserts too! You should definitely make a batch of this.

: I used corn syrup to keep the ice cream smooth and creamy and prevent ice crystals from forming. I wouldn’t replace it with anything else if anything I’d just omit it if you’d prefer not to use it and add in an additional 1 tbsp sugar.

: […] Make cannoli ice cream with Cooking Classy. […]

. They have them at many pastry shops especially the ones that sell Italian or French pastries, or you can definitely make them at home. I have a cannoli bite recipe posted (I still need to post the real deal) but I love the bites too, they are made in the oven instead of fried.

: […] – leave it to Deb to make a butterscotch recipe that I jump to bookmark. (It never happens.) Cannoli Ice Cream Cheesecake Egg Rolls Cherry Almond Brownies Chocolate Cake & Coffee Cream Trifles Cookie Dough […]

Add your comment: