Scoop of Cannoli Ice Cream over top pizzelle.
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Cannoli Ice Cream - No Ice Cream Maker!

You do not need an ice cream machine to make Cannoli Ice Cream. Use a traditional blender and mixer to mix the cannoli ingredients into your favorite ice cream dessert!
Prep Time10 mins
Total Time10 mins
Course: Dessert
Cuisine: American, Italian
Keyword: Cannoli Ice Cream
Servings: 1 + 1/2 quarts ice cream


  • 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.


Serving: 1g