July is National Ice Cream Month so how could I not post some amazingly easy and delicious ice cream recipes featuring my No-Churn Cannoli Ice Cream!!? Now unfortunately, I didn’t come up with the base of these recipes, just the flavors. I wish I could say I came up with them because they are absolutely GENIUS. Have you ever wanted to make your own ice cream, but you don’t have an ice cream maker? Or you couldn’t be bothered with the annoyingly long process that it takes to make good ice cream??
Well then you HAVE to try this recipe! I’ll be honest, it freezes harder than traditional ice cream meaning you have to wait for it to come to a good temperature for consistency, but the base is only 3 simple ingredients that you can add whatever flavor to it that you want and the texture becomes smooth and creamy. I mean, what more could you ask for?
For this recipe, I chose the flavors of cannoli! Cannoli are delicious on their own, but in ice cream?? Don’t even get me started about how good cannoli ice cream is! I don’t even think I can bring it to justice. I guess you’ll just have to try it yourself. ??
While we are talking about delicious ice cream recipes, why don’t you try my No-Churn Banana Ice Cream or my Pain Patate Bread Pudding and throw some ice cream on top of that!? And stay tuned for my personal favorite no-churn ice cream recipe, Strawberry Crumb Ice Cream.
I promise, with a recipe that’s as simple and easy as this one, you won’t be disappointed.
*Hint* Use this base recipe to create an ice cream bar for a fun event! Place the base into individual paper ice cream containers and decorate the table with a bunch of different toppings including peanut butter, caramel, Oreos, toasted coconut, bananas, and anything that you can think of! People will go crazy and your ice cream bar will be the talk of the town!
- 2 cups heavy cream
- 1 14 ounce can sweetened condensed milk
- 2 tsp vanilla extract
- 8 ounces marscapone cheese
- 8 ounces ricotta whole milk cheese
- mini chocolate chips
- 1 box chocolate waffle cones
- In a large bowl or in a stand mixer, whip the heavy cream until stiff peaks form. (When you pull the beaters out, the cream should stand up straight.) Be careful to not over whip.
- In another large bowl, whip together the sweetened condensed milk, vanilla, marscapone cheese, and ricotta.
- Fold the whipped cream into the condensed milk and cheese mixture, being careful to not knock the air out of the cream. Fold until almost combined, about 2 minutes.
- Add in your chocolate chips. I added about a cup, but feel free to add more or less. Fold in to your mixture.
- Pour your mixture into an insulated tub or individual paper containers and freeze for 4-6 hours.
- Let the ice cream come slowly to temperature, then enjoy! I served mine in chocolate waffle cones for the full cannoli experience.
