Within her arsenal of dessert-making skills, Chef Michelle is an ice cream whiz. After teaching the Plated team how to make their own ice cream in a variety of flavors, she came up with a no-churn method for easy home preparation, and it’s been a repeat favorite ever since. Here, she’s riffing on the base recipe, infusing it with the pistachios, creamy ricotta, and crisp wafer shells of Italian cannoli. Every bite is crunchy, sweet, a little reminiscent of cheesecake—and totally drenched in chocolate, as you’d expect.
Prep & cook time
By Chef Michelle
Given the cook-at-home nature of Plated and natural variation in ingredients, nutritional information is approximated. See details.