No Churn ricotta cannoli gelato
No Churn ricotta cannoli gelato
Prep time: 15 MinRest Time: 6 HourTotal time: 6 H & 15 M
Creamy, zesty, and irresistibly smooth, this no-churn ricotta cannoli gelato captures all the flavors of a classic Italian dessert in frozen form. Sweetened condensed milk and whipped cream create a light, velvety texture, while ricotta, orange zest, pistachios, and dark chocolate bring a rich, nostalgic depth. Finished with a sprinkle of crushed cannoli shells, it is a luxurious yet effortless treat that tastes like summer in Sicily.
Ingredients
Instructions
- In a large mixing bowl, combine the ricotta and sweetened condensed milk. Whip for 3-4 minutes with electric beaters until smooth and creamy. This step is important as we need to incorporate as much air as we can.
- In the same bowl, add the cream and using an electric beater, whip until peaks form. You want soft peaks but with a little structure. The love child of soft and firm peaks, if that makes sense!
- Fold in the vanilla extract and orange zest. Then, fold in half of the chocolate.
- Pour the mixture into a loaf pan or another freezer-safe container. Smooth the top with a spatula. Top with a little extra orange zest and the remaining chocolate. Cover with plastic wrap or a lid, then freeze for at least 4 hours or until firm. For best results, let the gelato sit at room temperature for 5-10 minutes before scooping.
- Serve in bowls or cones, topped with orange zest, dark chocolate, pistachios and smashed cannoli shells for an extra crunchy, nostalgic twist.
Note
- This gelato is at its best 4–5 hours after freezing, when it has a soft-serve texture. If you're serving it then and have leftovers, cover the tin with plastic wrap and return it to the freezer. It will freeze quite solidly—but don’t worry! When you're ready for more, take it out and let it sit at room temperature for 15–20 minutes before serving.
