I was inspired to make cannoli ice cream after spotting a recipe for ricotta no-churn ice cream that looked both extremely delicious and easy. Now, ricotta seemed like a nice enough flavor on its own, but once I thought about cannoli cream, I couldn’t get it out of my head. Not that I need an excuse to add mini chocolate chips to everything.
This is actually the first time I’ve ever made no-churn ice cream. It’s been on my ‘to make’ list for a while because it seems so easy (spoiler: it is) and doesn’t need an ice cream maker, which I never had. Of course, I just got an ice cream maker attachment, which means I can make any time of ice cream I like now. However, I’m so glad I gave it a try because the ice cream came out beautifully! The texture and flavor are phenomenal, ex. Take it from Alex (my wife) who said, “Wow, this is better than I expected” (Thanks?) and “You had better add this to the ‘Alex Likes’ recipe list because I think you should make it again. Often.” (I guess she thinks I have a special recipe list of things she likes? I should get on that.)
Yield: About 1 quart
3/4 cup mini chocolate chips
Place the cream in the bowl of your electric mixer and beat until stiff peaks form (do not overmix). Transfer the cream to a bowl and set it aside (you don’t need to wash the mixing bowl). Add the ricotta, condensed milk, vanilla extract, cinnamon, and salt to the mixing bowl and beat on medium speed until smooth and combined. Turn off the mixer and fold the heavy cream into the ricotta mixture. Gently fold in chocolate chips, making sure not to deflate the cream.