Cannoli Ice Cream Recipe with Ricotta and Chocolate Chips

This cannoli ice cream is the perfect recipe for warm-weather entertaining. Make it a day or two ahead, scoop it into cones or bowls, and let guests add their favorite toppings. It’s creamy, easy to prepare, and a guaranteed crowd-pleaser at barbecues and family gatherings.

I’m a big cannoli fan. When I want something classic I make a traditional cannoli filling, and for a quick, shareable dessert I turn that same filling into this frozen treat. The flavors are familiar — ricotta and cream cheese with vanilla and chocolate chips — but the texture is what makes this version feel like summer in a cone.

Featured ingredients

These core ingredients deliver the classic cannoli flavor and the silky ice cream texture. See the full ingredient list in the recipe section below.

• Ricotta cheese: Whole milk ricotta adds richness and a smooth, slightly grainy creaminess that works perfectly in frozen desserts.
• Cream cheese: Softened cream cheese blends easily and helps create a stable, scoopable texture.
• Sweetened condensed milk: Adds sweetness and a dense, silky mouthfeel without the need for an ice cream maker.
• Heavy whipping cream: Whipped to soft or medium peaks, it lightens the base so the finished ice cream is airy yet creamy.
• Mix-ins: Mini chocolate chips, crushed pistachios, and broken waffle-cone pieces add crunch and the familiar cannoli contrast of creamy filling with a crisp bite.

How to make cannoli ice cream

Prep is quick and straightforward. The only real time investment is freezing.

1. Combine softened cream cheese, ricotta, powdered sugar, vanilla, and mini chocolate chips in a large bowl. Use a hand mixer or stand mixer to blend until smooth and well combined.
2. In a separate bowl whip the heavy cream with a mixer until it holds soft to medium peaks (about 1–3 minutes depending on your mixer). Avoid overwhipping to keep the texture silky.
3. Fold the sweetened condensed milk and the cream-cheese mixture gently into the whipped cream. Stir just until evenly combined — a few streaks are fine because they blend during freezing.
4. Fold in optional mix-ins such as crushed pistachios, broken waffle-cone pieces, or extra chocolate chips.
5. Transfer the mixture to a loaf pan or any freezer-safe container. Press plastic wrap directly on the surface to prevent ice crystals, then seal with a lid or foil. Freeze at least 5 hours, preferably overnight, until firm.
6. Scoop into cones or bowls. Garnish with additional crushed pistachios, chocolate chips, or a drizzle of melted chocolate if desired.

Top tips

Stick to the ingredient proportions. This no-churn recipe depends on the balance between dairy and condensed milk for texture. Large substitutions can change the outcome.

Prevent freezer burn. Lay plastic wrap directly on the surface of the ice cream before sealing the container to keep air out and preserve flavor and texture.

Don’t overwhip the cream. Whip to soft or medium peaks — overwhipping can produce a grainy texture after folding and freezing.

FAQ

Storage

Place the cannoli ice cream in a loaf pan or a glass container with a lid. Press plastic wrap directly onto the surface to block air, then close the container tightly. Store in the freezer and allow a few minutes at room temperature before scooping for easiest serving.