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No-Churn Cannoli Ice Cream

No-Churn Cannoli Ice Cream with 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
    4servings
    Prep & cook time
    minutes
    Cooking Skill
    easy
    • Calories 560
    • Protein 11g
    • Total Carb 33g
    • Total Fat 44g

    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
      • 2 tablespoons
      • roasted pistachios
    • cannoli shells
      • 2 ounces
      • cannoli shells
    • heavy cream
      • 1 cup
      • heavy cream
    • 3.5-ounce can condensed milk
      • 1
      • 3.5-ounce can condensed milk
    • ricotta cheese
      • 6 ounces
      • ricotta cheese
    • coconut oil
      • 1 packet
      • coconut oil
    • dark chocolate
      • 2 ounces
      • dark chocolate
    • aluminum tin
      • 1
      • aluminum tin
    • parchment paper
      • 1
      • parchment paper

    Allergens

    Wheat, Egg, Milk, Soy, Tree Nuts