Cannoli Ice Cream w/ Pistachios & Dark Chocolate

Joyce Wall


Made this after I had met an Italian Uverse employee. Told him about it and gave him the recipe.
I loved it! Great recipe!

pinch tips: How to Measure Ingredients



1 pint


40 Min


Ice-Cream Maker


1/2 c
whole vitamin d milk
1/2 c
1/2 tsp
vanilla extract
small pinch
1 3/4 c
good quality ricotta cheese
1/4 c
raw pistashios
2 oz
dark chocolate, at least 70%
additional scoop(s)
of pistashios and dark chocolate for garnish

Directions Step-By-Step

Place sugar, vanilla, salt and milk in blender and blend until sugar is dissolved. Add ricotta and puree until very smooth; it should be a similar consistency to cake batter. If you taste it, be careful not to just sit down with a spoon and eat the whole thing. Yeah, it's that yummy!
Pour in your ice cream maker and follow the manufactures instructions to freeze.
In the meantime, roughly chop your pistachios and chocolate-both traditional additions to cannoli filling-into small chunks. About 5 minutes before done, add these.
Once the ice cream is finished, it will be a thick, soft-serve consistency. You can fill some organic cones, dip into additional chopped nuts and chocolate, and freeze to make cannoli cones, or just spoon into a freezer safe container for at least a couple of hours, till it's very firm. Then you can scoop and serve on cones or in bowls. Garnish with additional nuts and chocolate! Yum!

About this Recipe

Course/Dish: Ice Cream & Ices
Main Ingredient: Dairy
Regional Style: Italian
Other Tags: For Kids, Healthy