This cannoli ice cream is rich, creamy, and full of crunchy chocolate-dipped shell pieces.
It’s an easy no-churn dessert that captures all the flavors of classic cannoli in a frozen treat.
Why You’ll Love This Recipe
It’s a no-churn ice cream, making it quick and fuss-free.
The combination of sweet ricotta and condensed milk creates a luxuriously creamy texture.
Chocolate-coated cannoli pieces and mini chips add a delightful crunch in every bite.
This dessert is perfect for parties, family gatherings, or any time you crave Italian flavors.
What You’ll Need (Ingredient Highlights)
Heavy cream – Whipped to stiff peaks to give the ice cream a light, airy texture.
Ricotta – The key for authentic flavor; use as dry as possible for creaminess.
Sweetened condensed milk – Adds sweetness and helps the ice cream set without churning.
Cannoli shells – Crumbled and coated in chocolate for a classic crunchy element.
Chocolate – Semi-sweet works best for coating shells, with mini chips for extra chocolate bursts.
Vanilla extract – Enhances all the flavors with a warm, aromatic note.
Pro Tips Before You Start
Chill the pan before assembling for easier freezing and handling.
Use drier ricotta; strain if necessary to prevent watery ice cream.
Fold the whipped cream gently to maintain the airy texture.
Freeze in layers to evenly distribute the chocolate-coated cannoli pieces.
How to Make Cannoli Ice Cream
Step 1 – Chill the pan
Place a metal loaf or cake pan in the freezer to chill while you prepare the ice cream mixture.
Step 2 – Prepare chocolate-coated cannoli pieces
Combine crumbled cannoli shells with melted semi-sweet chocolate.
Spread on wax paper and freeze for 10 minutes.
Step 3 – Blend the base
In a food processor, blend sweetened condensed milk and ricotta until smooth.
Add vanilla extract and mix well.
Step 4 – Whip the cream
Whip 2 cups heavy cream until stiff peaks form, about 2 minutes with a hand or stand mixer.
Step 5 – Fold cream into base
Gently fold 1 cup of whipped cream into the ricotta mixture to lighten it.
Then fold in the remaining cream until uniform.
Step 6 – Freeze partially
Pour the mixture into the chilled pan.
Freeze for 2–3 hours until semi-frozen.
Step 7 – Add chocolate-coated cannoli
Remove half of the semi-frozen ice cream into another bowl.
Fold in half of the chocolate-coated cannoli pieces and mini chocolate chips.
Return to pan and fold in remaining pieces/chips into the rest of the ice cream.
Step 8 – Final freeze
Freeze for an additional 4 hours or until fully set.
Serve immediately or store tightly sealed.
What to Serve Them With
Enjoy as-is for a classic dessert.
Top with extra chocolate drizzle or crushed pistachios for added texture.
Serve alongside fresh berries or biscotti for a complete Italian-inspired treat.
Variations / Substitutions
Swap semi-sweet chocolate with dark or milk chocolate based on preference.
Add a tablespoon of liqueur like amaretto for a grown-up twist.
Use gluten-free cannoli shells for a gluten-free version.
Storage & Leftovers
Store tightly sealed in the freezer for up to two weeks.
Scoop directly from the freezer — allow a few minutes to soften if too firm.
FAQs
Can I make this ice cream ahead of time?
Yes, it can be prepared and stored in the freezer for up to two weeks.
Do I need a churner?
No, this is a no-churn ice cream. Just fold in whipped cream for texture.
What if my ricotta is too wet?
Strain it in a mesh sieve for about an hour to remove excess moisture.
Can I use other chocolate?
Yes, milk or dark chocolate works fine for coating cannoli pieces.
Can I make it nut-free?
Yes, simply omit any nut-based toppings.
How do I prevent the cannoli pieces from sinking?
Freeze in layers and fold pieces in carefully to distribute evenly.
Can I add flavors like orange or lemon?
Absolutely, add a teaspoon of zest to the ricotta mixture for a citrus twist.
Is it suitable for kids?
Yes, it’s sweet, creamy, and loved by all ages.
Can I prepare it in individual servings?
Yes, use small cups or containers instead of a loaf pan.
Can I make it vegan?
With plant-based cream, condensed milk alternatives, and dairy-free chocolate, yes.
Final Thoughts
Cannoli ice cream is a creamy, crunchy, and indulgent dessert that brings classic Italian flavors to your freezer.
It’s simple to make, no-churn, and perfect for sharing.
Once you try it, it’s sure to become a favorite for warm-weather treats or special occasions.
