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Epicurious
Bon Appétit

Cannoli Ice Cream

By Shilpa Uskokovic

4.3

(4)

Three scoops of homemade cannoli ice cream on a sugar cone in hand.
Photograph by Isa Zapata, food styling by Judy Kim, prop styling by Gözde Eker

This recipe captures all the qualities of a great cannoli in an equally enjoyable frozen format. The egg-free custard allows the fresh-milk ricotta flavor to shine through without the bother of separating or tempering egg yolks. The crushed sugar cones soften to a delightful chew once mixed into the ice cream. Serve the ice cream scooped into fresh cones to mimic the sensation of biting into a crisp cannoli shell.

What you’ll need

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