Posted by Grace Massa Langlois on Monday, 4th June 2012

I’ve been craving my favourite Italian pastries, Cannoli Siciliani, but I wanted to change it up a bit so I decided to take all the flavours and textures of these pastries and make the best summer treat, Italian Ice Cream – Cannoli Cones with scoops of Chocolate Chip-Ricotta Gelato and Gelato Sandwiches.

A photo of an Italian Cannoli Siciliani Gelato Style, Chocolate Chip-Ricotta Ice Cream filled Cannoli Cones topped with a candied red maraschino cherry.

How long do you think it took for the gelato to disappear? It’s times like this that I wish I had more than one ice cream freezer bowl!

A photo of three Chocolate Sablée-Gelato Ice Cream Sandwiches wrapped in a strip of parchment paper with red and white string displayed on a white rectangular-shaped dessert dish.

I got into the habit of making ice cream when I first started writing the blog and then, for no reason at all, I stopped. After enjoying one spoonful I found myself wondering why I don’t make homemade ice cream more often, it’s easy to make and doesn’t take all that long to prepare. And the fresh taste and creamy texture can’t be beat! – It’s magnificent, absolutely worth the little effort it takes to prepare it.

A photo of a bowl of Italian Ice Cream, Chocolate Chip-Ricotta Gelato garnished with a Cannoli Shell Crisp in a light green checked bowl displayed on a white rectangular-shaped dessert dish with a dessert spoon.

I used glucose in the custard this time and again, I achieved the same wonderful smooth mouth feel as I did with the Salted Caramel Semifreddo. I merely substituted two tablespoons glucose for a portion of the sugar but it was enough to improve the texture of the gelato. I can’t recommend using glucose enough; it’s wonderful stuff!

A photo of three Chocolate Chip-Ricotta Gelato filled Cannoli Cones displayed in glasses filled with dark chocolate chips.

The one ingredient I skipped this time? Eggs. The ricotta provided the richness and although it was smooth and creamy I did miss the lusciousness of the eggs.

A photo of three stacked Gelato Ice Cream Sandwiches on a black slate tile displayed with a spool of red and white string.

When making homemade gelato it’s best to prepare smaller batches and also to enjoy the batch the same day you prepare it because it tends to gets hard when stored in the freezer. And I also recommend removing the gelato from the freezer about 15 minutes before serving allowing it to soften to the desirable, silky smooth and creamy consistency gelato is famous for.

A bowl of Italian Ice Cream, Chocolate Chip-Ricotta Gelato in a white bowl with a dessert spoon.

I had hopes of using the cannoli shells for the gelato sandwiches but unfortunately the cannoli discs have a mind of their own when they’re swimming in the hot oil, very similar to frying Bomboloni. Trying to get the perfect shaped rounds proved to be more difficult than I initially thought but they do make great ice cream or dessert garnishes.

A photo of three Italian Pastries, Cannoli Cones with a scoop of Chocolate Chip-Ricotta Gelato displayed in glasses filled with dark chocolate chips.

I enjoy Marsala in desserts and it’s the ingredient that gives the cannoli dough its amazing flavour. It pairs really well with a variety of fruits and creams. I’m going to attempt cutting and frying in other shapes, squares or rectangles because I think the flavour and texture of the shells would be an amazing substitution for crispy puff pastry in millefoglie (mille-feuille).

A photo of three Gelato-Cookie Ice Cream Sandwiches centre wrapped in parchment paper and red and white string.

The combination of fresh, juicy strawberries, mascarpone cream and crispy cannoli shells immediately comes to mind, mmm…perfect summer dessert.

A photo of an Italian Frozen Dessert, Chocolate Chip-Ricotta Gelato garnished with a Cannoli Shell crisp.

The Chocolate Chip-Ricotta Gelato was a big hit among the teenagers hence the reason the batch went so quickly. I used Chocolate Sablèe biscuits for the Gelato Sandwiches, I think the kids would have enjoyed them more if the cookies were sweeter but I thought they were perfect, pure chocolate bliss.

A photo of an Italian Ricotta Dessert, Chocolate Cookie Ice Cream Sandwiched between two chocolate cookies.



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Posted in Baking & Pastry, Baking Mise en Place, Basics, Biscotti, Cookies, Custards, Creams & Mousses, Dolci al Cucchiaio, Fillings, Frostings & Dessert Sauces, Frozen Desserts, Gelati, Sorbetti e Semifreddi, Pastry Doughs & Batter, Recipes, Ricette di Base, Spoon Desserts

Comments (16)

16 Responses to “Ricotta and Chocolate Chip Gelato-Cannoli Cones-Chocolate Sablée-Gelato Sandwiches”

  1. Lauren at Keep It Sweet Says:

    That gelato sounds amazing! I’m always so surprised at how easy homemade ice cream is… I really need to do it more often. I also need to start working with liquid glucose.

  2. Erin @ Texanerin Baking Says:

    I can’t believe I just found your blog! It’s amazing! I love all things Italian and I recently had a cannoli for the first time in years (which was even flown in from Sicily! I live in Germany) and I thought that it’d be so fun to make them myself. I’ll go check out that recipe now!

    I’ve made cannoli ice cream before and although it was insanely delicious, it was so incredibly rich that you could eat only a few bites at a time. It was like eating a bowl of butter. I bet this would be much better. :)

  3. Grace Says:

    I’ve never had Cannoli ice cream, bet it would be rich but I think I could enjoy it! (haha) Oh how wonderful authentic cannoli from Siciliy. Did they use the sheep’s-milk ricotta?

  4. Lora @cakeduchess Says:

    These look delicious, Grace. I love the cannoli cones…fantastic:) A perfectly fun treat to enjoy on hot summer days. xx

  5. Paloma Says:

    oh my! That looks so delicious it’s wrong!!! :)

    Thanks for sharing!


  6. Jaime Says:

    Can’t wait to try this as I’ve never had cannoli ice cream before. Thanks for sharing this gorgeous recipe!! x

  7. Liana Sofia Tumino Says:

    Grace, so happy to have just found your blog. I must try your gelato recipe with ricotta, i love to make my own ricotta so it sounds perfect!! Reading your bio I realize I must write to you, yes you noticed my name is Liana and I am also an artist. All my best wishes to your daughter how old is she?? Great photography btw I majored in photography in art college. Anyways, love your blog, your writing, your recipe style and story. All the best and I will look forward to following you!! Kindest Regards, LIana.

  8. Grace Says:

    What a small world Liana. I named my daughter, Liana Marie after my grandmother Ana Marie, what a small world 2 artistic Lianas. Liana is going to be 21 this November, I don’t know where the time has gone every time I look at her I still see my newborn. Liana funny you should mentioned your college major I’ve been trying to convince Liana to do just that. I think when you’re blessed with an artistic ability you should nurture it. Thank you so much for your kind words.

  9. rosemary (@nycstylecannoli) Says:

    what a great site and I need your book! always looking for italian desserts especially with ricotta
    Will sign!Glad to have found you!!

  10. Grace Says:

    Welcome Rosemary!

  11. Angela @ The Dancer Bakes Says:

    This sounds like the perfect summer treat to make to reconnect with my Italian roots! I can’t wait to break in my new ice cream maker with this recipe :)

  12. cheryl s. Says:

    Hello Grace,
    Aside from the fact that the recipes you have offered up have been so outstanding, (and I’ve tried many) your presentations are second to none. Your photos say so much about you. It is clear that you are a font of creativity and talent and I so appreciate you.

    I have just purchased an ice cream maker, actually this is my second one. The first one I returned because I couldn’t achieve what I get from gelato shops. I decided I would try again and purchased another ice cream maker.
    I just happened upon your recipe this morning mentioning the addition of liquid glucose and I think that was the key missing ingredient in my previous forays into gelato making.
    Thank you so much for the “very” valuable tips you offer up with all your recipes.

  13. Grace Massa Langlois Says:

    Thank you for your kind words Cheryl. Liquid glucose is one of my new favourite ingredients, I use it in caramel making too, just love it. Please let me know how you like the texture of the gelato. By the way which ice cream maker did you purchase? I have the attachment for the KitchenAid stand mixer but I think I would like to invest in a stand alone one.

  14. cheryl s. Says:

    Hi Grace!
    I bought a Cuisinart ICE 21 for $60. What I had previously was a $380 compressor inside the machine model, I think it was a Breville but, I decided I didn’t mind the slight inconvenience of having to keep the bowl in my freezer which was the only difference between the two ice cream makers.
    While looking through the J.B. Prince catalog this evening, I noticed that they were selling a book entitled, Jeni’s Splendid Ice Cream. She’s got an unusual approach to ice cream making, a lot of very unusual flavor combinations and, she uses the liquid glucose as well.
    I checked out Amazon and her book had a 4.7 out of 5 star rating so I decided I’d get the book.
    As you are always coming up with beautiful and inventive desserts, I thought you might want to check out her book.

  15. Grace Massa Langlois Says:

    Thanks for the info cheryl and I will definitely take a look at the book, I’m a bit of a cookbook lover but lately I’ve been purchasing more with info geared to techniques, I love learning new things.

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