Hey, everyone! I can hardly believe it, but this is my 200th post on this blog! It’s been just over a year and a half since I started, and you’ve all been a great audience. Thanks for all the support! So, without further ado, my 200th post! (hope it lives up to your expectations)
Mmmm, cannolis… there’s nothing quite like a fresh cannoli when you’re in the mood for something rich, creamy, and decadent. Unless, of course, it’s cannoli ice cream. What’s that, you say? Cannoli ice cream? Sounds amazing, doesn’t it? It totally is. Rich, creamy ricotta ice cream, flecked with orange zest and studded with chocolate chips and pistachios. It really is delicious, and when served in a sugar cone or with a pizzelle cookie, really does taste like a frozen cannoli. I will note, however, that it freezes pretty hard– harder than many homemade ice creams– so you may want to remove the container from the freezer about 10 minutes before serving to make it more scoopable. Totally worth the wait. (the scoop pictured above is a bit small because people ate it all before I got my camera out, not because it was hard to scoop!)
Ready to make some?
Cannoli Ice Cream (adapted from Cooking Classy)
- 1 cup heavy cream
- 3/4 cup milk
- 3/4 cup + 2 Tbsp granulated sugar
- 2 Tbsp light corn syrup
- 1 (15 oz) container whole milk ricotta
- 4 oz cream cheese, diced into small cubes
- 1 tsp. vanilla extract
- 1 tsp. orange zest, packed
- 1/2 cup mini semi-sweet chocolate chips
- 1/2 cup unsalted, roasted pistachios, chopped
1. Using a blender or immersion blender, combine cream, milk, sugar, and corn syrup until the sugar has dissolved.
2. Add ricotta, cream cheese, vanilla, and orange zest, and blend until smooth. Chill completely.
3. Process in ice cream maker until the consistency of soft serve. Add mix-ins and churn until thoroughly combined. Transfer to container and freeze until firm.
Notes:
- This really does taste like frozen cannoli filling– delicious! For the complete cannoli experience, you might try mixing in some crushed cannoli shells or sugar cone pieces– though I worry that they might get soggy in the freezer after a while.
- To chill the mix before churning, the original recipe suggested putting it in the freezer for 2 hours, stirring at the one-hour mark. I did this, and it worked out pretty well. It certainly churned up much more quickly than other ice creams I’ve made, where the mix is just chilled in the fridge beforehand. I may start making a habit of this to reduce wear on my ice cream maker’s motor.
It's All Frosting... 