Purrrrfectly Creamy Cannoli Gelato Revised
Indulge your sweet tooth with this irresistible Purrrrfectly Creamy Cannoli Gelato Revised, a luxurious homemade frozen dessert that fuses the classic flavors of Italian cannoli with the smooth texture of gelato. Crafted from a rich blend of ricotta and mascarpone cheeses, this recipe is elevated by hints of fragrant orange zest and real vanilla extract. Studded with mini chocolate chips and the option of crunchy chopped pistachios, every bite is a delightful mix of creamy, sweet, and slightly nutty. With just 20 minutes of prep and the magic of your ice cream maker, you can enjoy this quintessentially Italian treat in your own kitchen. Perfect for summer gatherings or an elegant dessert night, this gelato pairs beautifully with cones, bowls, or a dusting of powdered sugar for an authentic touch. It’s time to say “ciao” to store-bought ice cream and embrace the art of homemade dessert perfection!
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Recipe Information
Ingredients
- 2 cups Whole milk
- 1 cup Heavy cream
- 0.75 cup Granulated sugar
- 1 tablespoon Cornstarch
- 0.75 cup Ricotta cheese
- 0.5 cup Mascarpone cheese
- 1 teaspoon Vanilla extract
- 1 teaspoon Orange zest
- 0.5 cup Mini chocolate chips or chopped dark chocolate
- 0.25 cup Chopped pistachios (optional)
Instructions
In a medium saucepan, whisk together the whole milk, heavy cream, and granulated sugar over medium heat. Heat the mixture until the sugar dissolves and small bubbles form around the edges of the pan, but do not let it boil.
In a small bowl, mix the cornstarch with 2 tablespoons of the warm milk mixture to form a smooth slurry. Gradually whisk the slurry back into the saucepan.
Cook the mixture over medium heat, stirring constantly, for about 3-4 minutes or until it thickens slightly. Remove from heat and let it cool for 10 minutes.
In a blender or food processor, combine the ricotta cheese, mascarpone cheese, vanilla extract, and orange zest. Blend until smooth and creamy.
Gradually add the cooled milk mixture to the blender and blend until fully combined and silky.
Transfer the mixture to a container, cover it with plastic wrap, pressing the plastic directly onto the surface to prevent a skin from forming, and refrigerate for at least 4 hours or overnight until thoroughly chilled.
Once chilled, pour the mixture into an ice cream maker and churn according to the manufacturer's instructions, usually about 20-25 minutes.
During the last 5 minutes of churning, add the mini chocolate chips or chopped dark chocolate. If using pistachios, sprinkle them in as well.
Transfer the gelato to an airtight container and freeze for an additional 2-4 hours to firm up before serving.
Serve scoops of the creamy cannoli gelato in bowls or cones, garnished with extra chocolate chips, pistachios, or a dusting of powdered sugar if desired.
Nutrition Facts
Calories |
530 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 36.2 g | 46% | |
| Saturated Fat | 21.3 g | 106% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 88 mg | 29% | |
| Sodium | 84 mg | 4% | |
| Total Carbohydrate | 41.7 g | 15% | |
| Dietary Fiber | 1.5 g | 5% | |
| Total Sugars | 37.5 g | ||
| Protein | 9.6 g | 19% | |
| Vitamin D | 1.0 mcg | 5% | |
| Calcium | 201 mg | 15% | |
| Iron | 1.8 mg | 10% | |
| Potassium | 291 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.
