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No-Churn Cannoli Ice Cream

No-Churn Cannoli Ice Creamwith Chocolate-Coconut Sauce

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On the menu Dec 24 — Dec 30

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.

    Serving size
    Prep & cook time
    Cooking Skill
    By Chef Michelle

    By Chef Michelle

    Total Carb33g
    Total Fat44g
    Given the cook-at-home nature of Plated and natural variation in ingredients, nutritional information is approximated. See details.

    Ingredients & Equipment

    What we send

    • roasted pistachios
      roasted pistachios
    • cannoli shells
      cannoli shells
    • heavy cream
      heavy cream
    • 3.5-ounce can condensed milk
      3.5-ounce can condensed milk
    • ricotta cheese
      ricotta cheese
    • coconut oil
      coconut oil
    • dark chocolate
      dark chocolate
    • aluminum tin
      aluminum tin
    • parchment paper
      parchment paper


    Wheat, Egg, Milk, Soy, Tree Nuts