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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