Creamy, sweet Ricotta Ice Cream Filled Cannoli taste just like regular cannoli but are a chilly treat that’s a spectacular summertime dessert. A surprisingly easy ice cream snack that’s great for entertaining.
Raise your hand if you like ice cream? Well, I can’t see you but I know your hand is waving frantically in the air…and if it’s not, well….I just don’t know about you. 🙂 I kid…a bit, I just don’t know anyone that doesn’t like ice cream unless their lactose intolerant but even those friends indulge in the dairy free variety. I love to make my own ice cream especially when it’s a crazy awesome flavor like this Toasted Marshmallow Ice Cream or my absolute favorite Mint Chocolate Chip Ice Cream made with real mint! There’s nothing better than homemade ice cream…it’s insanely creamy and surprisingly easy to make. And you can stuff it into anything you want! Like between two homemade cookies like these Gingersnap and Pumpkin Ice Cream Sandwiches or into a few cannoli shells.
I heard a rumor about Ricotta Ice Cream….I heard it was superiorly creamy and rich and light and sweet and knee-bucklingly satisfying. All at the same time. It didn’t really sound like it would taste that amazing…Ricotta Ice Cream but curiosity got the better of me and I forged ahead into another culinary challenge. It’s like my own Chopped competition…all by myself. I did a little research on Ricotta Ice Cream recipes and decided to use David Lebovitz’s own Ricotta Ice Cream recipe as my start. All of his ice cream recipes turn out incredibly well for me and his instructions are pretty easy to follow.
The Ricotta Ice Cream is dreamy….smooth, sweet and velvety. Much lighter than I imagined it would be and perfect for filling cannoli shells. I mixed in a handful of chopped pistachios and mini chocolate chips to add a little flair. The shells are coated inside with a thin layer of melted chocolate that’s allowed to harden to keep them from becoming soggy. Then the ice cream is scooped with a melon baller (an ice cream scoop is too large for this task) and stuffed into the shells. You will need to work fast to keep the ice cream (and chocolate) from melting. It helps to freeze a baking sheet and keep everything on there while you work. I, also, worked in batches…making two cannoli at a time and then transferring them to the freezer. This helps keep drippiness to a minimum.
If you’re looking for a dessert to “wow” Dad this weekend, look no further. Ricotta Ice Cream Filled Cannoli are sure to win over even the pickiest dessert fanatic. A surprising departure from the usual cannoli recipe and one that will definitely be a hit at any summer party.
Ricotta Ice Cream Stuffed Cannoli
Ice cream recipe adapted from http://www.davidlebovitz.com/2014/08/ricotta-ice-cream-gelato-recipe/
- 1 cup heavy cream
- 3/4 cup granulate sugar
- pinch of salt
- 5 large egg yolks
- 2 cups whole-milk ricotta cheese
- 1 teaspoon Grand Marnier (or other orange flavored liquer), optional
- 1/2 cup chopped pistachios
- 1/2 cup mini chocolate chips
- 12 ounces semi-sweet chocolate, chopped
- 12 pre-made cannoli shells
- In a medium saucepan, heat the cream, 1/2 a cup of sugar and salt over medium heat cooking until the sugar dissolves. Remove from the heat and set aside.
- In a small bowl, whisk the eggs with the remaining sugar until light in color and long ribbons form when you raise the whisk out of the bowl. Ladle about half a cup of the cream into the bowl whisking constantly so the eggs do not scramble. (This will temper the eggs to avoid scrambled egg ice cream.) Slowly whisk in the remaining cream into the egg mixture and then pour the mixture back into the saucepan. Cook over medium heat until thickened and the mixture coats the back of a spoon stirring constantly.
- Prepare an ice bath by filling a large bowl with ice water and placing a smaller bowl inside. Place a fine mesh strainer over the ice bath and pour the custard mixture into the smaller bowl. Allow to chill for approximately one hour.
- Pour the custard mixture into a blender. Add the ricotta cheese and Grand Marnier. Puree the mixture until very smooth, approximately 30 seconds. Transfer the mixture to a bowl, cover and chill thoroughly.
- Pour the custard mixture into your ice cream maker and churn according to the manufacturer's instructions. When done, fold in the pistachios and chocolate chips. Transfer to an airtight container and store in the freezer until ready to use.
- Melt the chocolate in a double boiler until completely smooth. Carefully spoon the chocolate into the cannoli shells until completely coated inside. Place the cannoli shells on a baking sheet lined with parchment and freeze until firm.
- Using a melon baller, scoop the ice cream and stuff into the prepared shells. Place the cannoli on the baking sheet and freeze for 1 hour or up to 4 days.
- Prior to servings, allow to sit at room temperature for 3-5 minutes.