Cannoli Ice Cream No Ice Cream Maker Needed
Indulge in the creamy decadence of homemade *Cannoli Ice Cream*—no ice cream maker required! This no-churn recipe captures all the classic flavors of an Italian cannoli in frozen form, blending ricotta cheese, mascarpone cheese, and a hint of orange zest for a rich and zesty base. Sweetened with powdered sugar and sweetened condensed milk, this dessert is lightened with airy whipped cream for the perfect scoopable texture. Every bite is studded with mini chocolate chips and optionally finished with crunchy pistachios and crushed cannoli shells for a delightful contrast in texture. Ready in just 15 minutes of prep time, this easy, freezer-friendly treat is perfect for summer entertaining or anytime you crave the elegance of Italian-inspired dessert flavors.
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Recipe Information
Ingredients
- 2 cups Heavy cream
- 1 cup Whole milk ricotta cheese
- 1 cup Mascarpone cheese
- 1 can (14 oz) Sweetened condensed milk
- 0.5 cup Powdered sugar
- 1 teaspoon Vanilla extract
- 0.5 teaspoon Ground cinnamon
- 1 teaspoon Orange zest
- 0.75 cup Mini chocolate chips or chopped chocolate
- 0.25 cup Chopped pistachios (optional)
- 0.5 cup Cannoli shells, crushed (optional)
Instructions
In a large mixing bowl, combine the ricotta cheese, mascarpone cheese, powdered sugar, vanilla extract, ground cinnamon, and orange zest. Use a hand mixer or spatula to blend until smooth and creamy. Set aside.
In another large bowl, pour the heavy cream and whip using a hand mixer or stand mixer on medium-high speed until stiff peaks form. This will take about 3-5 minutes.
Gently fold the whipped cream into the ricotta-mascarpone mixture in three batches. Use a spatula and fold carefully to retain as much air as possible.
Once the mixture is fully combined, fold in the sweetened condensed milk until evenly incorporated.
Fold in the mini chocolate chips (and chopped pistachios and crushed cannoli shells, if using) to distribute them throughout the mixture.
Transfer the ice cream mixture into a 9x5-inch loaf pan or other freezer-safe container. Smooth the top with a spatula.
Cover the container tightly with plastic wrap or a lid and freeze for at least 6 hours, or until firm.
Scoop and serve the cannoli ice cream as is, or garnish with additional chocolate chips, pistachios, or crushed cannoli shells for extra texture and flavor.
Nutrition Facts
Calories |
715 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 49.3 g | 63% | |
| Saturated Fat | 29.1 g | 145% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 130 mg | 43% | |
| Sodium | 164 mg | 7% | |
| Total Carbohydrate | 54.2 g | 20% | |
| Dietary Fiber | 1.9 g | 7% | |
| Total Sugars | 48.0 g | ||
| Protein | 11.1 g | 22% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 298 mg | 23% | |
| Iron | 1.6 mg | 9% | |
| Potassium | 305 mg | 6% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
