Cannoli Ice Cream Recipes

CANNOLI ICE CREAM

Steps:

• In the bowl of the stand mixer, whip the heavy cream until it becomes a stiff whipped cream. Do not over mix.
• Mix together the mascarpone and sweetened condensed milk in the small mixing bowl until smooth. Fold this into your whipped cream.
• Fold in the cherries, mini chocolate chips, and crushed pizzelle cookies to distribute.
• Spread the ice cream into your loaf pan. Cover with plastic wrap or alternative wrap, and freeze for at least 3 hours to solidify before serving.

CANNOLI ICE CREAM

Steps:

• 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, then transfer to an ice cream maker and process according to manufactures directions.
• Add in cannoli shell pieces, mini chocolate chips and unsalted pistachios during last few minutes of processing.
• Transfer to airtight container and freeze until semi-firm (I found this was best slightly soft so if you do freeze until firm allow it to rest at room temperature for a bit before enjoying).
• *If you don't want you ice cream as "loaded" as mine you can cut back on the amount of chocolate chips and pistachios.

E-Z CANNOLI ICE CREAM RECIPE

Steps:

• Place ricotta cheese in blender or food processor container; cover. Blend until smooth. Pour into medium bowl. Add condensed milk, regular milk and cinnamon; mix well.
• Beat whipping cream in large bowl with electric mixer on high speed until soft peaks form. Add ricotta cheese mixture, almonds and chocolate; stir gently until well blended. Pour into 1-1/2 qt. metal bowl; cover.
• Freeze at least 4 hours or until firm, stirring once after 2 hours or when edge begins to harden. Let stand at room temperature 15 min. or until ice cream can be scooped easily. Store leftover ice cream in covered container in freezer up to 1 week.

"CANNOLI" ICE CREAM SANDWICHES

Steps:

• Stir together all ingredients except chocolate, pound cake, and butter until smooth, then stir in chocolate and chill 30 minutes.
• Sandwich filling (2 heaping tablespoons each) between slices of cake to form 6 sandwiches. Smooth sides if necessary. Freeze on a parchment-lined baking sheet, covered, until very firm, at least 1 hour.
• Melt 1/2 tablespoon butter in a 12-inch nonstick skillet over medium heat, then cook sandwiches, turning once and adding remaining 1/2 tablespoon butter, until golden, about 5 minutes total.

ICE CREAM CONE CANNOLI

Steps:

• With a woodwn spoon, mix ricotta, sugar, vanilla, and orange rind until smooth.
• Add chips and stir until evenly blended.
• Cover and refrigerate for one hour.
• Spoon mixture into ice cream cones. Add sprinkes and serve.