There’s something irresistible about turning a classic dessert into ice cream.
This cannoli ice cream combines creamy ricotta, chocolate-coated shell pieces, and mini chips for a frozen treat that feels indulgent and refreshing.
Why You’ll Love This Recipe
It captures the flavor of cannoli in ice cream form, combining creamy, crunchy, and chocolatey textures.
No ice cream maker is required—just a few simple steps.
The ricotta gives it an authentic Italian twist.
Every bite has chocolate chunks and cannoli shell crunch.
What You’ll Need (Ingredient Highlights)
Heavy cream makes the base rich and fluffy.
Sweetened condensed milk adds sweetness and smooth texture.
Ricotta brings the signature cannoli flavor.
Vanilla enhances the creaminess.
Cannoli shells provide crunch and authenticity.
Chocolate chips add bursts of sweetness throughout.
Pro Tips Before You Start
Strain ricotta to remove excess moisture for a creamier texture.
Chill the loaf pan before adding the mixture to help it set faster.
Coat the shell pieces in chocolate so they stay crisp in the ice cream.
Fold gently to keep the mixture airy.
Freeze in layers to distribute mix-ins evenly.
How to Make Cannoli Ice Cream
Step 1 – Prep the pan
Place a loaf or cake pan in the freezer to chill.
Step 2 – Coat the shells
Toss crumbled cannoli pieces with melted chocolate.
Spread on wax paper and freeze for 10 minutes.
Step 3 – Blend the base
Process condensed milk with ricotta until smooth. Add vanilla and mix well.
Step 4 – Whip the cream
Beat heavy cream to stiff peaks using a mixer.
Step 5 – Fold together
Gently fold whipped cream into the ricotta mixture until uniform.
Step 6 – Start freezing
Pour mixture into the chilled pan. Freeze for 2–3 hours until partially set.
Step 7 – Add mix-ins
Stir in chocolate-coated cannoli chunks and mini chocolate chips in two layers for even distribution.
Step 8 – Final freeze
Freeze 4 hours or until fully set. Serve and enjoy.
What to Serve Them With
Serve in cones for a playful twist.
Pair with espresso or cappuccino for an Italian touch.
Top with extra cannoli crumbs or whipped cream.
Variations / Substitutions
Swap mini chocolate chips for chopped pistachios.
Add candied orange peel for a Sicilian flair.
Use almond extract instead of vanilla for a deeper flavor.
Storage & Leftovers
Store tightly sealed in the freezer for up to 2 weeks.
Soften slightly at room temperature before scooping.
Keep in a metal pan for best freezing results.
FAQs
Can I make this without ricotta?
You can substitute mascarpone, but the flavor will differ.
Why strain the ricotta?
It removes moisture, making the ice cream smoother and creamier.
Do I need an ice cream maker?
No, this recipe is completely no-churn.
Can I use store-bought cannoli shells?
Yes, they work perfectly for this recipe.
How long does it take to freeze fully?
About 6–7 hours total, depending on your freezer.
Can I use milk chocolate instead of semi-sweet?
Yes, but the flavor will be sweeter and less intense.
How do I keep the chunks evenly distributed?
Fold them in halfway through freezing in layers.
Can I make this gluten-free?
Yes, use gluten-free cannoli shells or omit them.
How long will it last in the freezer?
Up to 2 weeks if stored properly in an airtight container.
Can I add liqueur for flavor?
Yes, a splash of amaretto or Kahlua works, but too much may affect texture.
Final Thoughts
Cannoli ice cream is a playful twist on the Italian classic.
Creamy, crunchy, and chocolatey in every bite, it’s the kind of dessert that makes summer nights and celebrations unforgettable.
