Ingredients
FOR THE FILLING
RICOTTA
250 gr
FRESH CREAM TO BE WHIPPED
200 gr
CONDENSED MILK
100 gr
CHOCOLATE CHIPS
60 gr
FOR THE CANNOLI
00 FLOUR
250 gr
MARSALA
100 ml
EGG YOLK
1
BUTTER
25 gr
SUGAR
20 gr
BITTER COCOA
10 gr
COFFEE POWDER FOR MOKA
1/2 teaspoon
SALT
1 pinch
SEED OIL PEANUTS
q.s.
Ice cream cannoli are a fresh and delicious dessert, a summer version of the traditional Sicilian cannoli: they are made of a crunchy and fragrant shell, filled with ricotta ice cream and chocolate chips, made without an ice cream maker.

The recipe is easy to make and only requires a little patience for it to rest in the freezer. To prepare the wafers, you will have to work all the ingredients, obtaining a dough that must be placed in the refrigerator for 2 hours, a necessary step for the optimal success of the wafers. You can then roll it out into a thin sheet and obtain squares to wrap around the special cannoli tubes, and then fry them in boiling seed oil, until golden.

Separately, you will take care of the ice cream, mixing ricotta, granulated sugar, condensed milk, whipped cream and chocolate chips; the mixture must be transferred to the freezer for 6 hours and mixed from time to time. Once you have obtained the right consistency, firm but creamy, you can fill the rinds, using a teaspoon or a piping bag.

The result will be crumbly and delicious morsels, perfect to offer your guests as a summer dinner or to enjoy as a snack: they will win over even those who do not like ricotta-based desserts. If you like, you can incorporate chopped pistachios, peeled almonds in flakes and candied fruit; if you like, you can also add a teaspoon of cinnamon powder: the final flavor will be reminiscent of the classic Sicilian sweets.

Find out how to prepare ice cream cannoli by following the step-by-step procedure and tips. If you liked this recipe, also try the ricotta cream and ricotta cheesecake.

How to prepare ice cream cannoli
Step 1
Prepare the wafers, pouring into a bowl and working all the ingredients: 00 flour, Marsala, sugar, egg yolk, soft butter, bitter cocoa, coffee powder and a pinch of salt. Flatten the resulting dough, wrap it in cling film 1 and place it in the refrigerator for 2 hours.

Step 2
After the resting time, roll out the dough with a rolling pin until it is 1-2 millimetres thick, then cut out squares of about 7-8 centimetres on each side and wrap them around the characteristic metal cannelli, greased with a drop of oil. Brush the edges with a little egg white and press with your fingers to seal them 2. Fry the peels for about 3-4 minutes in boiling oil, turning them continuously, until they are golden. Drain them, transfer them to a plate covered with kitchen paper and, when they are lukewarm, gently remove the cannelli.

Step 3
Dedicate yourself to the filling: put the ricotta in a bowl and add the granulated sugar 3.

Step 4
Add the condensed milk 4.

Step 5
Mix vigorously with a whisk, to obtain a smooth mixture without lumps 5.

Step 6
Whip the fresh cream, with the electric whisk at medium speed 6.

Step 7
Once it has reached a snowy consistency, add it a little at a time to the ricotta cream 7.

Step 8
Add the chocolate chips 8 and mix to distribute them evenly. Transfer the filling to a tray and place it in the freezer for 6 hours, stirring occasionally to break the ice crystals.

Step 9
Take the ice cream out of the freezer and fill your cannoli with a teaspoon or a piping bag 9.

Step 10
Enjoy your ice cream cannoli right away 10.