I love Cannoli ice cream . This Cannoli Ice Cream recipe is all about the cream, the riccota flavor with a hint of cinnamon and small touch of vanila is what it is all about. Of course the shells are part of it but they don’t make the ice cream. Of course one of the requirements for this ice cream is a modern ice cream maker. You can check out our reviews as well as many tips and tricks to help you with your process of making this and many other ice cream flavors after. Let’s go straight to the recipe.
Cannoli Ice Cream Recipe
- 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
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.
Turn on the ice cream maker and pour the mixture into the frozen freezer bowl and let mix until thickened, about 20 minutes.
Add in cannoli shell pieces, mini chocolate chips and unsalted pistachios during last few minutes of processing.
The ice cream will have a soft, creamy texture. If a firmer consistency is desired, transfer the ice cream to an airtight container and place in freezer for about 2 hours.
Remove from freezer about 15 minutes before serving.