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Recently someone asked me if I had a recipe for no churn ice cream, the answer was no. I’ve had an ice cream maker for years that I love, but hate dragging it out of the closet so I only ever buy ice cream. I wasn’t sure about making this recipe at first but after some research, I realized this stuff is so easy! So I started recipe testing about two weeks ago and now here we are.
After discussing this whole no churn ice cream thing with the friend that had asked me about it, we settled on pistachio cannoli for the flavor, I’m so glad we did. While most no churn ice creams are made of just heavy cream and sweetened condensed milk, this recipe adds in some mascarpone and ricotta, to get the traditional cannoli flavor. But it also makes the ice cream base a little extra rich and creamy. Additionally, the base contains vanilla and orange zest to balance out all the sweetness and really bring the ice cream to life. A chocolate swirl, chopped pistachios and of course, broken up cannoli shell finish off the ice cream for the ultimate frozen flavor bomb.
I went a little overboard on the cannoli shell and decided to make mine into ice cream cones. However because this is a Quarter Cup Kitchen, I baked them instead of deep frying. They came out great and they smell amazing in the oven, but most importantly, they are so cute! These are a totally optional step, but if you’re feeling up to it, I’ll share the directions below.
Substitutions and Add Ons
- Pistachios can be substituted for almonds or hazelnuts.
- Ricotta can be substituted for mascarpone.
- Ganache can be substituted for your favorite store bought hot fudge, but don’t heat it up.
- You can also add candied orange peel, chocolate chips, cardamom, cinnamon, cherries.
|Prep: 20 Min||Freeze: 12 Hours||Category: Desserts||Difficulty: Easy|
For the Cannoli Shells
- 1 1/3 C All Purpose Flour
- 2 Tbsp Granulated Sugar
- 1/2 Tbsp Cocoa Powder
- 1/4 tsp Cinnamon
- 1 Egg
- 2 Tbsp Dry White Wine
- 1-2 Tbsp Unsalted Butter, softened
For the Ice Cream
- 2 C (1 pint) Heavy Cream
- 1/3 C (3 oz) Mascarpone
- 2/3 C (5 oz) Ricotta
- 1 (14 Oz) Can Sweetened Condensed Milk
- 1 Tbsp Vanilla
- 1 tsp Orange Zest
- 1/2 tsp Kosher Salt
- 1 C Pistachios, shelled and chopped, optional
For the Ganache Swirl
- 1/2 C Milk or Dark Chocolate Chips
- 1/2 C Heavy Cream
- Start by making the cannoli shell. In a large bowl, combine flour, sugar, cocoa, and cinnamon.
- In a small bowl, combine egg white wine, and 1 Tbsp of softened butter.
- Pour the liquid into the dry ingredients and mix until a smooth dough forms. If the dough is too dry, add another tablespoon of butter.
- Wrap the dough in plastic wrap and refrigerate for 20 minutes.
- Once the dough is chilled, preheat the oven to 350°F.
- On a well floured surface, roll the dough out VERY thin.
- If you’d like to make the cannoli dough into cones, cut the dough into even sized squares, wrap them around the cone forms, and use a little bit of water to seal. Place on a sheet tray and bake 13-15 minutes or until the dough is firm and golden brown.
- If you just want to break up the shell and mix it into the ice cream, roll the dough out very thin and cut into 4 even squares. Place the dough on a parchment lined sheet tray and bake 13-15 minutes.
- Allow the cannoli shell to cool completely before breaking.
- For the ice cream: In a large bowl of an electric mixer fitted with the whisk attatchment, combine heavy cream. mascarpone, ricotta, sweetened condensed milk, vanilla, orange zest and salt. Whisk on high speed until stiff peaks form, at this point you should have a very stable whipped cream.
- In the meantime, make the ganache by heating 1/2 C of heavy cream until it’s very warm, but not hot or scalding.
- Place chocolate in a medium bowl and gently pour the warm cream over top. Let it sit for one minute, then stir until an even color and consistency are reached. Set aside to cool slightly.
- Once the ice cream is whipped to stiff peaks, fold in the pistachios and broken cannoli shells.
- Line a loaf pan with parchment paper and lightly spray with non-stick cooking spray.
- Pour 1/3 of the ice cream mixture into the pan, then drizzle some ganache in and use a spoon to swirl it. Repeat this step two more times, adding chopping pistachios if you’d like.
- Cover with plastic wrap and freeze 8-12 hours.
- Let soften slightly before serving.
As always, I hope you enjoyed this recipe! If you tried it out let me know in the comments. For more recipes check out my homepage and follow along on Instagram. Don’t forget to like, follow, comment and share. Thanks for reading!