No-Churn Cannoli Ice Cream

Happy First Day of Summer! It’s been feeling very much like summer around here for a while now, but today we make it official. Today in the DC area we will have nearly 15 hours of daylight! The added daylight is one of the things I love most about summer. Having the sun up before me makes it so much easier to not hit snooze! 

I am looking forward to lots of BBQ’ing out on our deck this summer! And what’s a BBQ without dessert! Being that my day job is in the ice cream business I rarely make it at home, but I really wanted to kick of the summer with an ice cream recipe you could make easily at home! No fancy machines, rock salt or liquid nitrogen, haha. 

This No-Churn Cannoli Ice Cream comes together with just a few ingredients in just about 5 minutes (not including freezing time). Using your electric mixer (stand or handheld) fitted with whisk attachment you are going to whisk together ricotta cheese and coconut cream for 3 minutes. Add in a can of sweetened condensed milk and whisk for 2 more minutes. Mix in vanilla extract and cinnamon for flavor and then fold in pistachios and mini-chocolate chips. This mixture gets layered into a frozen loaf pan and then put in the freezer for at least 4 hours. 

It freezes more pretty solid so you will need to give it about 20 minutes of thaw time before scooping. I recommend serving it in a waffle cone! 

As much as I am hoping this summer will go by slowly I am also looking forward to the fall when we will be heading on a trip to Italy with my family and eating some real, authentic cannolis!!! 

What are you looking forward to this summer!? 

clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

No-Churn Cannoli Ice Cream

  • Author: Chocolate Covered Cheetah


  • 15oz part-skim ricotta cheese
  • 1 13.66oz coconut cream
  • 1 14oz can sweetened condensed milk
  • 1 tsp vanilla extract
  • 1/2 tsp cinnamon
  • 1 cup pistachios, unshelled, divided
  • 1 cup mini-chocolate chips, divided


  1. Put a loaf pan in the freezer at least 1 hour before starting
  2. Add the ricotta and coconut cream to the bowl of an electric mixer fitted with a whisk attachment
  3. Whisk on high for 3 minutes
  4. Add sweetened condensed milk, whisk on high 2 more minutes
  5. Add vanilla extract and cinnamon, whisk until combined
  6. Fold in 1/2 cup pistachios and 1/2 cup mini chocolate chips
  7. Remove loaf pan from the freezer, pour in half of the ice cream mixture
  8. Sprinkle 1/4 cup pistachios and 1/4 cup mini-chocolate chips on top
  9. Add remaining ice cream mixture
  10. Top with remaining 1/4 cup of pistachios and mini-chocolate chips
  11. Freeze at least 4 hours or until set
  12. Remove from freezer and let thaw about 20 minutes before scooping


I used a 8.5″ X 4.5″ loaf pan

Pin It For Later: 

Let’s be friends! Follow me on Instagram, Pinterest and Facebook

Leave a Comment

Recipe rating