Cannoli Ice Cream Recipe



Totally decadent and totally delicious. You are having your cone and eating it too in this zesty recipe.

Prep Time : 12 minutes + freeze overnight

Servings: 8 (2 pints)


1 1/2 cups half-and-half, divided
1 cup heavy cream
1 package (3.4 ounces) French vanilla instant pudding mix
1/2 cup (4 1/4 ounces) whole-milk ricotta cheese
1 tablespoon orange zest
1/2 cup (3 ounces) semisweet mini chocolate chips
1 3/4 ounces waffle cone, broken into pieces


  1. In a large mixing bowl, pour 1 cup of half-and- half and the heavy cream. Add the French vanilla pudding mix into the half-and-half and heavy cream mixture. Lightly whisk the mixture using a wire whisk until dissolved, approximately one minute. Do not overmix or the mixture will thicken and not be easy to pour.
  2. Pour the mixture into two standard ice cube trays, equally distributing between the two.
  3. Place the ice cube trays in the freezer and freeze for eight hours or overnight.
  4. Place all the frozen French vanilla ice cubes into a food processor, like the Ninja 56-ounce,  fitted with a standard blade attachment. Add the remaining ½ cup of half-and-half, whole-milk ricotta cheese, and orange zest. Using the crush function, process for 20 seconds.
  5. Remove the lid and add semi-sweet mini chocolate chips and waffle cone pieces. Place the lid back on the food-processing bowl and crush for 15 seconds.
  6. Remove the lid, carefully remove the blades, and serve.

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