Cannoli's: The second most perfect Italian pastry ever created (right behind the rainbow cookie). The only thing that could make a cannoli better is mixing it with ice cream. So that's what I did. Holy Cannoli No-Churn Ice Cream. It may look complicated, but it's so simple and a nice, cool treat for this heat wave!
Ingredients:
2 cups of heavy cream
14 oz can of sweetened condensed milk
1 tsp vanilla extract
1/2 tsp of salt
5-6 small pre-made cannoli's
1/2 cup mini semi-sweet chocolate chips
Instructions:
Place a large stainless steal mixing bowl in the freezer 30 minutes prior to making this recipe.
In a separate medium bowl combine sweetened condensed milk, vanilla extract, and salt. Set aside.
Remove the large bowl from the freezer and add the heavy cream. Use an electric mixer on high speed to beat together until stiff peaks form.
Slowly add the condensed milk mixture to the whipped cream mixture, and continue to mix on medium speed as you're adding.
Cut the cannoli's up into small sections. About 1/4 - 1/2 inch pieces. Set aside.
Begin scooping out the cream mixture 1/4 cup at a time into a tupperware or ice cream container. In between each section, add the chopped up cannoli pieces and some mini chocolate chips.
Using a fork, lightly mix everything that's been put into the container. Then, continue layering like this and slowly mixing after each layer until you reach the top.
Cover and freeze for a least 5 hours, but if you want it to be on the harder side, allow it to freeze overnight.
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