Cannoli Ice Cream
All the flavors of your favorite Italian pastry in a frozen treat. Ricotta. Toasted pistachios. Chocolate. Even chunks of cannoli shells.
Last weekend, our good friends M&M came to visit from Boston. After getting stuck in DC and missing their connection, they finally made it and we had a great time. We did a lot of just hanging out, catching up, hit up the largest Oktoberfest celebration in the US (right here in Cincinnati), and of course Hubby showed off his grilling skills and we ate delicious food. I always enjoy indulging visitors with some of their favorite treats while they’re in town. What can I say, nothing says you love someone like baking for them.
I knew I wanted to make some ice cream, because let’s face it, I’ve been obsessed with ice cream this year. Lucky for me, the he-portion of M&M will eat anything. And for the she-portion, well I had made these cannoli cupcakes for her bridal shower back in 2011, so I knew cannoli ice cream would be a hit for her. As an added bonus, Hubby loves cannolis. It’s the one dessert I refuse to make for him at home. He hasn’t had a good one since we moved, because let’s face it, the cannolis in the North End are tough to compete with.
I, on the other hand, can’t eat cannolis. Well just the filling. It’s the ricotta. My lactose intolerance rears it’s ugly head when it comes to ricotta. In all honestly, they weren’t my favorite before I was lactose intolerant anyways. But I aim to please, so I decided to whip up this cannoli ice cream.
I didn’t taste it, but I think M ate some for every meal while she was in town. I know she had it for a late night snack after we went to Oktoberfest and she also had a small bowl for breakfast one morning. On top of that, Hubby finished the rest off in a couple days, so I’m taking that all to mean that it was good.
So if you have a friend or loved one who likes cannolis, I’m confident they will enjoy this ice cream. I know I enjoyed making it for some of my favorite people.
Two Years Ago: Fall Bruschetta and Blueberry Lemonade
Three Years Ago: Double Fudge Brownies
Six Years Ago: Mussels and Strawberry Filled Cupcakes
Cannoli Ice Cream
All the flavors of your favorite Italian pastry in a frozen treat. Ricotta. Toasted pistachios. Chocolate. Even chunks of cannoli shells.
Ingredients:
1 cup heavy cream
3/4 cup whole milk
3/4 cup + 2 Tbsp 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
1 Tbsp vanilla
1/2 cup cannoli shell pieces
3 oz semi-sweet chocolate, chopped
1/2 cup unsalted, roasted pistachios, chopped
Directions:
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.
Transfer mixture to an ice cream maker and process according to manufactures directions. Add in cannoli shell pieces, chocolate and pistachios during last few minutes of processing. Transfer to airtight container and freeze until semi-firm.
Recipe adapted from Cooking Classy
I am Jen the Beantown Baker. Engineer by day and baking maven by night. Hubby serves as my #1 fan and official taste tester. We got hitched back in 2006. Barefoot. In the sand. With the waves crashing behind us. It was one of the best decisions we’ve ever made. 
this is such a fantastic idea!! I would make cookie dough batter with my friends in middle school… leave out the eggs, and just eat it with a spoon LOL so good!
This looks awesome! Since I’m a huge fan of cookie dough I know I will love this recipe 🙂
Ha – my husband loves the dough more than the cookie as well. I starred these – DEFINITELY making them soon.
Oooh these look delicious!! And combine the best of 2 worlds 🙂
Sues
holy cow! cookie dough + brownie? I think I’m in heaven
what a cool idea for the cookie dough layer. i used to make raw cookie dough (with egg beaters) and keep it in the freezer just for snacking
Yum. I made a similar recipe but I put a thin chocolate ganache on top. It’s one of the best recipes I’ve posted, but I’m a sucker for that raw dough.
I think I might have to agree with your bro and hubby. I love chocolate chip cookies, but it’s the dough that makes me weak in the knees! This recipe is right up my alley.
These look great! I also let my husband lick the beaters, but occasionally I slink behind the counter beside the sink and keep all the batter for myself. He’s usually too involved with TV to even notice.
LOL, oh my gosh! I just noticed this had a anti-Weight Watchers label. How funny!
Those look insanely good!!Thanks for sharing the recipe!
~ingrid
My high school made cookie dough covered brownies back in the day. They had a cult following and always sold out before the last lunch period. I never understood why you needed the brownie when a spoon works just fine.
Oh man. So sinful. Reminds me of the Ben & Jerry’s Ice Cream “Half Baked. Half brownie, half cookie dough. I can’t say no to that stuff.
Yummmm!! Oh my goodnessIsao adore cookie dough… This combination is beautiful!
sounds delicious!
these brownies looked so good I tried to make them myself! I love cookie dough AND brownies – perfect combo! Yours look much better of course. Here are mine: http://foodiesatworkdotcom.blogspot.com/2009/12/cookie-dough-brownies.html
YUM! These sound great!
AHHHH these look amaaazzzinnngggg. A little late in finding these but yeah I’m gonna need to make them.
-Whitney
AHHHH these look amaaazzzinnngggg. A little late in finding these but yeah I’m gonna need to make them.
-Whitney
I just made these and they got rave reviews at work! Definitely a keeper – thanks, as always, for sharing a great recipe and photos!
The best of both worlds!! These look awesome.
AWESOME,,,,,,,,,,,,Thank you.