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CANNOLI ICE CREAM a la Jasper Mirabile

Recipe byKansasKate

This recipe is based on Jasper Mirabile's recipes for cannoli filling and cannoli tartufo, both of which are found in Jasper's Kitchen Cookbook, and a cannoli ice cream recipe found on the Jasper's website at during "Cannoli Month" [Sept 2011] The original recipes call for 1 gallon of ice cream; I have reduced it to 1 quart and adjusted the other ingredients accordingly. I've also tweaked the recipe a little and added these notes:

*(1)* Citron is a citrus fruit with a very thick pith which is candied and sold by the same name. You can substitute other candied citrus peels and/or the diced candied fruit used to make fruitcakes. (I prefer including a little of the red & green candied fruit because it adds the colors of the Italian flag.) *(2)* If you can find ricotta impastata, use 1/2 lb of it and omit the regular ricotta & the cream. *(3)* Use good quality vanilla. (See for comparison of the top brands.) *(4)* Cinnamon oil isn't used in many recipes, so try to find a small bottle. But don't omit it. *(5)* If you can't find ready-made cannoli shells, you can crush 1 or 2 biscotti.


1/4 c candied citron, diced
1 oz dark chocolate bar, chopped
12 pistachios, shelled
1/2 lb ricotta
1/2 c heavy cream
1 Qt vanilla ice cream (Häagen-Dazs or Ben & Jerry's)
1/8 tsp real vanilla extract
1 drop cinnamon oil

For garnish:
Sprigs of fresh mint
2 or 3 cannoli shells, broken or crushed

  1. Chop the chocolate and add it to a small bowl w/ the candied citron and the pistachios. 
  2. In a large bowl, let the vanilla ice cream soften but not melt.
  3. Drain the ricotta very well and, using a mixer, whip t for a minute or two. 
  4. In another mixing bowl, whip the heavy cream, then gently fold in the ricotta. 
  5. Carefully fold in the citron, chocolate, pistachios and the cinnamon oil. 
  6. Fold the ricotta mixture into the ice cream. 
  7. Transfer to a freezer-proof container and return to freezer. 

When serving in a dish garnish with a fresh sprig of mint and he cannoli shell crumbs; if serving in cones, omit garnish. 



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