Cannoli Ice Cream Recipe
Homemade Cannoli Ice Cream combines two favorite desserts, cannoli and ice cream. This no churn ice cream recipe will transport you to Italy with every spoonful.
Servings: 14
Calories: 324kcal
Ingredients
- 8 ounces mascarpone cheese
- 2 cups (1 pint) 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
- 1/8 teaspoon ground cinnamon
Instructions
- Beat the mascarpone cheese until smooth.
- Add the heavy cream and vanilla extract and beat until stiff peaks form.
- Fold in the sweetened condensed milk until blended.
- Add the crushed waffle cones, mini chips and ground cinnamon.
- Transfer the ice cream mixture to a freezer proof airtight container.
- Top with additional crushed waffle cones and mini chips, if desired, seal and freee for at least 8 hours or overnight.
Notes
Makes 7 cups/14 servings (1/2 cup per serving)
Nutrition
Calories: 324kcal | Carbohydrates: 24g | Protein: 4g | Fat: 23g | Saturated Fat: 14g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.02g | Cholesterol: 57mg | Sodium: 77mg | Potassium: 59mg | Fiber: 1g | Sugar: 14g | Vitamin A: 756IU | Vitamin C: 0.3mg | Calcium: 68mg | Iron: 1mg