Cannoli Ice Cream
Serves: One quart
  • 2 cups (454 g) whole milk ricotta cheese, drained
  • ¾ cup (150 g) sugar
  • ½ teaspoon vanilla bean paste
  • ½ teaspoon ground cinnamon
  • 1 cup heavy cream
  • ¼ cup (40 g) mini chocolate chips
  • ½ cup roasted, unsalted pistachios, roughly chopped
  • ½ cup cannoli shells, broken into pieces
  1. Combine ricotta, sugar, vanilla bean paste, and ground cinnamon in a food processor and process until very smooth.
  2. Add the cream and process until fully combined.
  3. Transfer mixture to ice cream maker and freeze according to manufacturer's instructions.
  4. After the ice cream has finished, scrape it out into a freezable ice cream container. Stir in the chocolate chips and pistachios.
  5. Gently fold in the cannoli shell pieces. You can reserve a few pieces to decorate the top of the ice cream after it's fully frozen.
  6. Freeze ice cream overnight to let it fully firm up. Take out and place in refrigerator for about 10 minutes to let it soften before serving.
Recipe by Dessert First at