If you’re seeking a delightful treat that marries the classic flavors of Italy with a creamy texture, Cannoli Ice Cream ( No Ice Cream Maker Needed ) is the perfect solution. With just a few simple ingredients, you can create a luscious dessert that’s sure to impress anyone lucky enough to share it with you.
For a lighter alternative, you could swap the heavy cream with a non-dairy option, though the texture may vary slightly. If you have nut allergies, consider omitting the slivered almonds entirely or substituting with sunflower seeds for that extra crunch. Quality ingredients, particularly when it comes to ricotta and chocolate, can really enhance the overall flavor of the ice cream, so it’s worth splurging a little here.
Ice Cream & Frozen
Cannoli Ice Cream ( No Ice Cream Maker Needed ) Recipe
Ingredients
- 1 (15 ounce) container low-fat ricotta cheese
- 1 (14 ounce) can fat-free sweetened condensed milk (Eagle Brand or similar)
- 1/2 cup fat-free half-and-half
- 1/4 teaspoon cinnamon
- 2 cups heavy cream (whipping cream)
- 1 cup slivered almonds, toasted
- 1/4 cup semi-sweet chocolate chips (more if you like)
Instructions
- Place 1 (15 ounce) container low-fat ricotta cheese in a blender or food processor and blend until smooth.
- Add 1 (14 ounce) can fat-free sweetened condensed milk, 1/2 cup fat-free half-and-half, and 1/4 teaspoon cinnamon. Blend until well combined.
- In a 2-quart metal bowl, whip 2 cups heavy cream until soft peaks form.
- Gently fold in the ricotta mixture, along with 1 cup toasted slivered almonds and 1/4 cup semi-sweet chocolate chips, until everything is well combined.
- Cover the bowl and place it in the freezer for about 2 hours, or until the edges start to harden.
- Stir the mixture and return it to the freezer for another 2 hours or until firm.
- To serve, let the ice cream stand at room temperature for a few minutes until it’s soft enough to scoop.
Part of our Ice Cream & Frozen Dessert Recipes collection — Part 1 of 3: