Cannoli Ice Cream w/ Pistachios & Dark Chocolate

Joyce_W2012 avatar
By Joyce Wall
from Middleburg, FL

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

serves 1 pint
prep time 40 Min
method 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
    of pistashios and dark chocolate for garnish

How To Make

  • 1
    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!
  • 2
    Pour in your ice cream maker and follow the manufactures instructions to freeze.
  • 3
    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.
  • 4
    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!