Wannabe TV Chef
19 Nov 2021
Local time
2:18 AM
Central/Northern AZ, gateway to The Grand Canyon
Cannoli Ice Cream Cake
Yields 12 or 6 (depending)


3 Almond Biscotti Cookies
2 Tbsp. Butter, melted
4 C. good quality Vanilla Ice Cream
1 C. whole milk Ricotta cheese (low fat will get crystallized when frozen… you want a creamy end result… throw calories to the wind this time)
2/3 C. Orange Marmalade
1/4 C. mini Chocolate Chips
1/4 C. shelled Pistachios, rough chopped
1/8 tsp. Vanilla Extract
1/4 tsp. Ground Cinnamon


Melt butter and break biscotti into large chunks.
Whirl the butter and cookies together in a food processor into a medium crumb (not too fine).
Toast in a pre-heated 350°F oven for about 8 minutes, stirring half way through.
When they are done, transfer the cookie crumbs to a plate and allow them to cool completely.

Scoop out the ice cream into a big bowl and allow it to melt a bit.
Use a wooden spoon to work it around and soften.
Add the cheese, marmalade, chocolate chips, pistachios, vanilla, and cinnamon.
Continue to mix until well incorporated.
(or just use your Stand Mixer for all of the above)

Pour into a 9 inch Springform pan which has been lined with plastic wrap.
Make sure the plastic wrap extends about 6 inches all around, so it can fold over the ice cream.

Cover the top of the ice cream mixture with the toasted cookie crumbs and even out the top.
Wrap securely with plastic wrap tails, plus more if needed, and freeze for at least 6 hours, over night is better.

Before serving, allow the dessert to sit on the counter for about 10 minutes, turn back the plastic wrap over the top and then un-mold onto a serving plate, cookie side face down.
Peel away the plastic carefully.

Cannoli Ice Cream Cake.jpg

Beautiful and very easy!

Alternate Method:

Half the entire recipe and use 3 four inch mini Springform pans.

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