How can I you take something that’s amazing and make it even more amazingly amazing?

When you try this ice-cream, you will know what I am talking about. Cannoli, the famous treat from Sicliy gets morphed as an ice-cream, now thats crazy good right?

When we visited Palermo we tasted this gelato in a shop and i absolutely loved it. I have been making it since then but never got around to sharing it but when I made it for a Instalive session, a lot of people messaged asking for it, so here I am .

Palermo like rest of the Sicily is just amazing. I don’t think I ate bad food, everything was just delicious. It is quite different from the Italian food found on the mainland. Sicily was captured by various groups like including the Phoenicians of North Africa, the Islamic Moors, Greeks, Romans, Normans and Spanish and that has clearly had an impact on its cuisine. Arancini, Cannoli, Pasta al Norma and so many more. Read about my Palermo experience .

You will not believe if I tell you that this amazing ice-cream needs 3 basic ingredients and it can be done in under 10 mins ( of course churning and freezing takes a little more), because it tastes so so good. Egg-free, Vegetarian ice-cream that serves as a perfect canvas for many interesting add-ins & toppings like candied oranges and pistachio. By the way, did you know that the famous dish from Sicily, Arancini means Orange ?

So here is a recipe, if you can even call it that. I paired it with warm blood orange madeleines to make a beautiful plated dessert

Cannoli Ice-cream, a treat from Sicliy

If cannoli married ice-cream, this is what you get, an incredibly delicious treat thats super easy to make. You need three ingredients and 10 mins to make it. A vegetarian, egg-free ice-cream that will take you to the islands of Sicilia

Course Dessert, ice-cream
Cuisine Italian
Keyword cannoli, cannolo, ice-cream, ricotta, sicily
Prep Time 15 minutes
Cook Time 30 minutes
Cooling time 8 hours
Servings 8


  • 450 Gms Whole milk ricotta (drained) 2 cups
  • 150 Gms Sugar about 3/4 cups
  • 240 Ml Heavy cream 1 cup

Optional add-ins

  • 1/4 Cup Toasted chopped pistachio
  • 2 Tbsp Chopped candied orange peel


Ice cream base

  1. Make sure the Ricotta is drained well. If there is moisture it will create crystals in the ice-cream

  2. Mix the sugar & cream in a steel bowl

  3. Add drained ricotta and gently fold

  4. Keep the mixture in the fridge for at least 8 hours to chill it completely

Churn the ice-cream

  1. In a frozen bowl of ice cream maker churn the ice-cream

  2. When the ice-cream is almost ready, add the pistachio and orange peel if using

  3. Give it a final churn

  4. Take the ice-cream in a box, close the lid and freeze till ready to eat

Make it without the ice-cream maker

  1. You can just freeze it in a container, and when its partial frozen, take it out and blend it in a blender. Freeze again.

  2. Take the ice-cream out for at least 10 mins before you serve so it can be scooped easily