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No-Churn Cannoli Ice Cream
| Servings | Prep Time |
| 10-12 | 20minutes |
| Passive Time |
| 4-6hours |
|
|
Ingredients
- 2cups heavy cream
- 114 ounce can sweetened condensed milk
- 2tsp vanilla extract
- 8ounces marscapone cheese
- 8ounces ricotta whole milk cheese
- mini chocolate chips
- 1box chocolate waffle cones
Instructions
- 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.
