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.

Cannoli Ice Cream

About This Recipe

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


  • 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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