No-churn ricotta-cannoli gelato

Imagine the comforting creamy richness of ricotta with the traditional flavors of classic cannoli. But in gelato form, topped with crushed cannoli!

No-churn ricotta-cannoli gelato. Credit: Silvia's Italian Masterclass

• serves

  6-8

• prep

  10 minutes

• difficulty

  Easy

Series. Cooking. Rated PG.

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Silvia's Italian Masterclass

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Ingredients

• 300 g fresh ricotta
• 395 g (1 can) sweetened condensed milk
• 300 ml heavy cream
• 1 tsp vanilla extract
• Zest of 1 orange
• 75 g dark chocolate, finely chopped
• 30 g chopped pistachios
• Smashed cannoli shells, for serving

Freezing time: at least 4 hours

Instructions

1. In a large mixing bowl, combine the ricotta and sweetened condensed milk. Whip for 3-4 minutes with electric beaters until smooth and creamy. This step is important as we need to incorporate as much air as possible.
2. To the same bowl, add the cream and using an electric beater, whip until peaks form. You want soft peaks but with a little structure. The love child of soft and firm peaks, if that makes sense!
3. Fold in the vanilla extract and orange zest. Then, fold in half of the chocolate.
4. Pour the mixture into a loaf pan or another freezer-safe container. Smooth the top with a spatula. Top with a little extra orange zest and the remaining chocolate. Cover with plastic wrap or a lid, then freeze for at least 4 hours or until firm. For best results, let the gelato sit at room temperature for 5-10 minutes before scooping (see Note).
5. Serve in bowls or cones, topped with orange zest, dark chocolate, pistachios and smashed cannoli shells for an extra crunchy, nostalgic twist.

Note 

This gelato is at its best 4-5 hours after freezing, when it has a soft-serve texture. If you're serving it then and have leftovers, cover the tin with plastic wrap and return it to the freezer. It will freeze quite solidly – but don’t worry! When you're ready for more, take it out and let it sit at room temperature for 15-20 minutes before serving.

Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.