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Cannoli Ice Cream

All of the flavors of cannoli in ice cream
Servings: 8 Servings


  • 15 oz wt. whole milk fresh ricotta
  • 2 cup heavy cream
  • 1 cup granulated sugar
  • 2 tsp lemon juice
  • 1/4 tsp sea salt
  • 1 tsp liquor I used Amaro
  • 1 tsp real vanilla extract
  • 1 oz chopped dark chocolate
  • 1 oz candied orange peel
  • 1 oz chopped pistachios


  • Heat the cream and mix in the sugar until it dissolves. Chill.
  • Stir in the lemon juice and the amaro. Add the vanilla and sea salt. Stir in the ricotta. It's ok if it's a little lumpy.
  • Freeze in ice cream maker according to manufacturer's directions. At the end of the churning, add in the chopped chocolate, candied orange, and chopped pistachios. Freeze until set.
  • Serve with waffle biscuit cookies.


Recipe Notes:
Ice Cream needs fat and sugar to stay soft without additives. Typically I make custard-based ice creams (with egg yolks) and these always have a wonderful texture. The addition of alcohol (the amaro and the vanilla extract) also help keep ice cream softer because alcohol does not freeze. You can use what you like; besides the Amaro, Grand Marnier or Kirsch would be good here.
The first time I made this ice cream I used low-fat ricotta, a mix of whole milk and cream, and powdered sugar so I wouldn't have to heat the cream to dissolve the granulated sugar. While it tasted great, it froze as solid as a brick. This version is infinitely better but still may need 5-10 minutes to soften outside of the freezer because it has no eggs. The texture is also not as smooth as you might be used to because of the ricotta cheese.