You do not need a machine to transform a cannoli into ice cream. Every ingredient of this favorite Italian dessert will appear in each frozen scoop!
Remember when I shared this OREO Cheesecake Ice Cream recipe that doesn’t require an ice cream maker? Well, I’m at it again with another amazing ice cream that is made without an ice cream machine!
You will seriously think you are eating a cannoli! I might even prefer it this way! Of course, I’m talking about the “Americanized” cannoli we are all familiar with, that’s sweet and fattening and sooooo good. I’ve never tried the real deal Italian version with candied citrus and other differences, have you? I’ve heard it’s hard to find in the US!
If you cannot find cannoli shells in your grocery store, just skip it. Not required. But, if you can find them, they are a grrrrrreat addition to crumbling into your ice cream for the extra crunch in each bite.
- 14 oz can sweetened condensed milk
- 15 oz whole milk Ricotta
- 1 cup miniature chocolate chips
- 1 cup shelled and roasted pistachios, chopped
- Cannoli shells (optional)
- 2 cups heavy cream
- 1 1/2 cups powdered sugar
- 2 teaspoons vanilla extract
Mix the sweetened condensed milk and Ricotta in a blender until smooth. Pour into a large mixing bowl. Gently stir in the chocolate chips, pistachios and optional cannoli shells; set aside.
In a separate large mixing bowl, beat the heavy cream until it reaches soft peaks. Add the powdered sugar and vanilla, then continue to beat until it just reaches stiff peaks. Do not over mix. Carefully fold the whipped cream into the Ricotta mixture until the two mixtures are evenly blended.
Transfer to a 2-quart freezer-friendly container and freeze for 4 hours before serving.
I like my cannoli sweet, which might not be so traditional in Italy. If too sweet is not your thing, just add less powdered sugar.