Cannoli Ice Cream


Quirky, cute, sometimes controversial, always delicious recipes from Jessie Oleson.

Cannoli Ice Cream
  • Yield:1 quart
  • Active time:30 minutes
  • Total time:3 hours, 30 minutes
This recipe appears in:
Cakespy: Cannoli Ice Cream

[Photographs and original illustrations: Cakespy]

This is an adaptation of a recipe from the brilliant book All American Desserts by Judith Fertig, wherein high-quality vanilla ice cream is doctored up with the makings of cannoli cream. The result is a memorable frozen treat: rich with ricotta, spices, and flecked with bits of candied fruit and chocolate chips. It's the best of two creamy worlds.

About the author: Jessie Oleson is a Seattle-based writer, illustrator, gallery owner, and cake anthropologist who runs Cakespy, an award-winning dessert website. Her first book comes out this fall.


  • 1/2 pound ricotta cheese, well drained
  • 1 quart good quality vanilla ice cream, softened
  • 1/2 cup heavy cream
  • 1/4 cup sugar
  • 1/2 teaspoon vanilla
  • 1/2 cup semisweet chocolate chips
  • 1/2 teaspoon cinnamon
  • 1/4 cup mixed candied fruit


  1. 1.

    Put the softened ice cream into a very large mixing bowl, and fold in the drained ricotta cheese. Cover with plastic wrap and refrigerate while you complete the next few steps.

  2. 2.

    With an electric mixer, whip the cream until it reaches the point of soft peaks. Add the sugar, vanilla, and cinnamon; beat again, on high speed, until the cream reaches stiff peaks.

  3. 3.

    Fold the whipped cream into the ice cream and cheese mixture, and stir in the chocolate chips and candied fruit. Pack the ice cream tightly into a container, cover, and freeze until firm, at least three hours.

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