Quick Recipe Version (TL;DR)
Quick Ingredients
- 1 container whole-milk ricotta, 15 ounces, drained for 30 minutes
- 1 1/2 cups heavy cream, divided
- 1 cup whole milk
- 3/4 cup granulated sugar
- 2 tablespoons light corn syrup or mild honey
- 2 tablespoons nonfat dry milk powder
- 1/4 teaspoon fine sea salt
- 1/2 teaspoon ground cinnamon
- 1 teaspoon finely grated orange zest
- 1/2 teaspoon finely grated lemon zest
- 1 1/2 teaspoons vanilla extract
- 1 1/2 cups broken crisp cannoli shell pieces, about 4 ounces
- 3 ounces semisweet chocolate, chopped, for coating the shell pieces
- 1 teaspoon neutral oil or refined coconut oil
- 2/3 cup mini semisweet chocolate chips
Do This
- 1. Freeze your ice cream maker bowl for at least 24 hours, if required by your machine. Drain the ricotta for 30 minutes and preheat the oven to 325°F.
- 2. Toast cannoli shell pieces for 7 minutes, cool for 10 minutes, then coat with melted chocolate and chill for 15 minutes to keep them crisp.
- 3. Heat milk, 1/2 cup cream, sugar, corn syrup, milk powder, salt, cinnamon, and citrus zests to 170°F, then steep off heat for 10 minutes.
- 4. Blend the warm dairy mixture with drained ricotta, remaining 1 cup cream, and vanilla until smooth. Chill to 40°F for 4 hours.
- 5. Churn the cold base for 22 minutes, then fold in mini chocolate chips and chocolate-coated cannoli shell pieces.
- 6. Pack into a freezer-safe container and freeze at 0°F for 4 hours. Let sit at room temperature for 5 minutes before scooping.
Why You’ll Love This Recipe
- Classic cannoli flavor in ice cream form: Creamy ricotta, vanilla, cinnamon, chocolate, and citrus zest taste just like the beloved Italian pastry.
- Crisp shell pieces that stay crunchy: A thin chocolate coating helps protect the pastry pieces from softening too quickly in the freezer.
- Rich but not heavy: Whole-milk ricotta brings a lightly tangy, cheesecake-like creaminess that balances the sweet chocolate.
- Special enough for guests: It scoops beautifully and needs only a sprinkle of zest, chips, or powdered sugar to look bakery-worthy.
Grocery List
- Produce: 1 medium orange and 1 lemon for fresh zest
- Dairy: Whole-milk ricotta, heavy cream, whole milk
- Pantry: Granulated sugar, light corn syrup or mild honey, nonfat dry milk powder, fine sea salt, ground cinnamon, vanilla extract, semisweet chocolate, mini semisweet chocolate chips, crisp cannoli shells, neutral oil or refined coconut oil, powdered sugar for serving if desired
Full Ingredients
Sweet Ricotta Ice Cream Base
- 1 container whole-milk ricotta, 15 ounces
- 1 1/2 cups heavy cream, divided into 1/2 cup and 1 cup
- 1 cup whole milk
- 3/4 cup granulated sugar
- 2 tablespoons light corn syrup or mild honey
- 2 tablespoons nonfat dry milk powder
- 1/4 teaspoon fine sea salt
- 1/2 teaspoon ground cinnamon
- 1 teaspoon finely grated orange zest, from 1 medium orange
- 1/2 teaspoon finely grated lemon zest, from 1 lemon
- 1 1/2 teaspoons vanilla extract
Chocolate Chips and Crisp Cannoli Shell Pieces
- 1 1/2 cups crisp cannoli shell pieces, broken into 1/2-inch pieces, about 4 ounces
- 3 ounces semisweet chocolate, finely chopped
- 1 teaspoon neutral oil or refined coconut oil
- 2/3 cup mini semisweet chocolate chips
Optional Serving Garnishes
- 2 tablespoons powdered sugar, for a light dusting
- 1 teaspoon finely grated orange zest
- 2 tablespoons extra mini semisweet chocolate chips
- 1/4 cup extra cannoli shell crumbs
Step-by-Step Instructions
Step 1: Freeze the bowl, drain the ricotta, and heat the oven
If your ice cream maker uses a freezer bowl, freeze it for at least 24 hours before you plan to churn. Line a fine-mesh strainer with cheesecloth or a clean thin kitchen towel, set it over a bowl, and add the 15 ounces of ricotta. Refrigerate and drain for exactly 30 minutes. This removes extra moisture so the ice cream tastes creamy rather than icy.
While the ricotta drains, preheat the oven to 325°F. Line a small baking sheet with parchment paper for the cannoli shell pieces.
Step 2: Toast and chocolate-coat the cannoli shell pieces
Spread 1 1/2 cups broken cannoli shell pieces on the parchment-lined baking sheet in a single layer. Toast at 325°F for 7 minutes, then let them cool on the pan for 10 minutes. Toasting refreshes the pastry and makes the shells extra crisp before they go into the ice cream.
Place 3 ounces finely chopped semisweet chocolate and 1 teaspoon neutral oil in a microwave-safe bowl. Microwave for 30 seconds, stir, then microwave for 15 seconds more. Stir until completely smooth. Add the cooled shell pieces and gently toss until they are thinly coated. Spread them back onto the parchment-lined pan and refrigerate for 15 minutes, until the chocolate is firm.
Step 3: Warm the dairy base with sugar, cinnamon, and citrus
In a medium saucepan, combine 1 cup whole milk, 1/2 cup of the heavy cream, 3/4 cup granulated sugar, 2 tablespoons light corn syrup, 2 tablespoons nonfat dry milk powder, 1/4 teaspoon fine sea salt, 1/2 teaspoon ground cinnamon, 1 teaspoon orange zest, and 1/2 teaspoon lemon zest. Set the pan over medium heat.
Cook for 8 minutes, stirring often and scraping the bottom of the pan, until the sugar and milk powder dissolve and the mixture reaches 170°F on an instant-read thermometer. The base should be steaming but not boiling. Remove the pan from the heat, cover, and let the citrus and cinnamon steep for 10 minutes.
Step 4: Blend in the ricotta and chill the base
Add the drained ricotta to a blender. Pour in the warm dairy mixture, the remaining 1 cup heavy cream, and 1 1/2 teaspoons vanilla extract. Blend for 60 seconds, until the base looks smooth and creamy. For the silkiest texture, pour the mixture through a fine-mesh strainer into a clean bowl or 1-quart measuring cup, pressing gently with a spatula if needed.
Cover the base and refrigerate for exactly 4 hours, or until it reaches 40°F. A very cold base churns faster and creates smaller ice crystals, which gives you a smoother finished ice cream.
Step 5: Churn the ice cream
Set up your ice cream maker according to the manufacturer’s instructions. Pour the chilled ricotta base into the frozen bowl and churn for 22 minutes, until it reaches a thick soft-serve texture. The exact volume and texture may vary slightly by machine, but the base should look fluffy, creamy, and able to hold soft ridges.
Step 6: Fold in the chocolate chips and cannoli shell pieces
Transfer the churned ice cream to a chilled mixing bowl or directly to a freezer-safe storage container. Sprinkle in 2/3 cup mini semisweet chocolate chips and the chocolate-coated cannoli shell pieces. Fold gently with a spatula just until the mix-ins are evenly distributed. Avoid vigorous stirring, which can deflate the freshly churned ice cream.
Step 7: Freeze until scoopable
Pack the ice cream into a 1 1/2-quart freezer-safe container. Press a piece of parchment paper or plastic wrap directly against the surface, then cover with a tight-fitting lid. Freeze at 0°F for exactly 4 hours, until firm enough to scoop.
Step 8: Serve with cannoli-style finishing touches
Let the ice cream sit at room temperature for 5 minutes before scooping. Serve in chilled bowls, waffle cups, or small dessert dishes. For a bakery-style finish, top each serving with a pinch of extra cannoli shell crumbs, a few mini chocolate chips, a light dusting of powdered sugar, and a tiny pinch of fresh orange zest.
Pro Tips
- Use whole-milk ricotta: Part-skim ricotta can taste grainy and may make the ice cream icier. Whole-milk ricotta gives the best cannoli-like flavor and texture.
- Do not skip draining: Ricotta holds a surprising amount of liquid. A 30-minute drain helps concentrate the dairy flavor and prevents a watery base.
- Chill the base fully: The base should be 40°F before churning. If it is warm, it will churn slowly and may freeze with a coarse texture.
- Choose mini chocolate chips: Regular chips get very hard in frozen desserts. Mini chips give you little pops of chocolate in every bite without overwhelming the creamy base.
- Chocolate-coat the shells: The thin chocolate layer acts like a barrier, helping the cannoli shell pieces stay crisp longer inside the ice cream.
Variations
- Pistachio cannoli ice cream: Fold in 1/2 cup finely chopped toasted pistachios along with the mini chocolate chips, and reduce the cannoli shell pieces to 1 cup.
- Double chocolate cannoli: Whisk 1/4 cup Dutch-process cocoa powder into the saucepan with the sugar and milk powder, then proceed as written for a chocolate ricotta base.
- Stracciatella-style chocolate: Replace the mini chocolate chips with 4 ounces melted semisweet chocolate drizzled slowly into the ice cream during the final 2 minutes of churning.
Storage & Make-Ahead
Store Chocolate Cannoli Ice Cream in an airtight freezer-safe container at 0°F for up to 2 weeks. Press parchment paper or plastic wrap directly onto the surface before closing the lid to reduce ice crystals. For make-ahead planning, the ricotta base can be blended and refrigerated for up to 24 hours before churning. The chocolate-coated cannoli shell pieces can be prepared up to 2 days ahead and stored in an airtight container in a cool room or in the refrigerator. If the ice cream freezes very firm, let it sit at room temperature for 5 to 8 minutes before scooping.
Nutrition (per serving)
Calories: 450 kcal | Carbs: 42g | Protein: 9g | Fat: 29g | Saturated Fat: 18g | Fiber: 2g | Sugar: 32g | Sodium: 116mg | Cholesterol: 75mg
