Cannoli Ice Cream
A luscious, no-churn Cannoli Ice Cream that combines creamy mascarpone, crunchy waffle cones, and chocolate chips. Perfect for summer treats or an Italian-inspired dessert, this quick and easy recipe delivers rich flavor and delightful texture with minimal effort.
Equipment
- Stand Mixer
- hand mixer
- Measuring cups
- Measuring Spoons
- Freezer-safe airtight container
Ingredients
- 8 ounces mascarpone cheese
- 2 cups heavy whipping cream
- 1 tablespoon vanilla extract
- 1 can 14 ounces sweetened condensed milk
- 1 cup crushed waffle cones about 3 large cones
- 1 cup mini chocolate chips
- ⅛ teaspoon ground cinnamon
Instructions
- Prepare Mascarpone Base: Place the mascarpone cheese in a large mixing bowl. Using a stand mixer or hand mixer, beat the cheese on medium speed until it becomes smooth, creamy, and completely free of lumps. This step ensures that the base of your ice cream is silky and rich, providing a luxurious texture for every spoonful.
- Whip Heavy Cream: Pour the heavy whipping cream into a separate bowl and add the vanilla extract. Beat on high speed until stiff peaks form—this means the cream should hold its shape firmly when you lift the whisk. Properly whipped cream is essential for a light, airy ice cream that melts perfectly in your mouth.
- Combine Cream And Mascarpone: Gently fold the whipped cream into the smooth mascarpone using a spatula. Use a gentle folding motion to incorporate the ingredients while preserving the whipped cream’s airy texture. The goal is a uniform, creamy base that is both light and stable enough to hold your mix-ins.
- Add Sweetened Condensed Milk: Gradually fold in the sweetened condensed milk into the mascarpone-cream mixture. Stir carefully until fully combined, ensuring a smooth consistency. This adds sweetness and helps the ice cream set properly without the need for churning.
- Fold In Crunchy Mix-Ins: Add the crushed waffle cones, mini chocolate chips, and ground cinnamon to the ice cream base. Gently fold them in using a spatula until evenly distributed. The waffle cones add a satisfying crunch, the chocolate chips provide bursts of flavor, and the cinnamon gives a subtle warmth that enhances the overall taste.
- Transfer To Freezer Container: Pour the prepared ice cream mixture into a large, freezer-safe, airtight container. Smooth the top with a spatula and, for extra texture and visual appeal, sprinkle additional crushed waffle cones and mini chocolate chips on the surface. Seal the container tightly to prevent ice crystals from forming.
- Freeze Until Firm: Place the container in the freezer for at least 8 hours, or preferably overnight, to allow the ice cream to set completely. Avoid opening the freezer repeatedly during this time to maintain a smooth, creamy texture. Proper freezing ensures scoopable, indulgent ice cream every time.
- Serve And Enjoy: Remove the ice cream from the freezer a few minutes before serving to allow it to soften slightly for easier scooping. Use an ice cream scoop to portion into bowls or cones. Enjoy the creamy mascarpone, crunchy waffle cone pieces, and chocolate chips in every bite—an authentic cannoli-inspired treat made simple at home.
Notes
- Makes approximately 7 cups, serving 14 half-cup portions.
- Ensure mascarpone and heavy cream are well-chilled for a smooth, creamy texture.
- Crush waffle cones to a mix of fine crumbs and small chunks for added crunch.
- Fold ingredients gently to preserve the airy texture of the ice cream.
- For easier scooping, allow ice cream to soften 5–10 minutes before serving.
- Optional: sprinkle extra crushed waffle cones or chocolate chips on top before freezing for added texture and presentation.
- Can be prepared ahead of time and stored in the freezer for up to two weeks.
