No-Churn Pumpkin Cannoli Ice Cream

Start off fall right – with pumpkin cannoli ice cream! This easy no-churn ice cream takes just like a pumpkin cannoli or at least what I think a pumpkin cannoli would taste like.

I am a true believer of ice cream and its application year round. To prove my point I made a seasonal ice cream using pumpkin! It’s also super easy to make and does not require an ice cream maker, which means you have no excuses not to make this.

The flavor is pumpkin cannoli and while I have never actually tasted a pumpkin cannoli before I bet it tastes just like this ice cream, minus the cold factor. My favorite part is the crispy roasted pepitas which is why I sprinkled even more over the top.

One year ago: Ghost Chili with Cornbread Topping and Chipotle Creama

NO-CHURN PUMPKIN CANNOLI ICE CREAM

Makes approximately 2 quarts

Ingredients:

2 cups (1 pint) heavy cream

1 (14 oz.) can sweetened condensed milk

8 oz. (1 cup) ricotta cheese

1 cup pumpkin puree

1 tsp vanilla extract

1/2 tsp cinnamon

1/4 tsp nutmeg

1/8 tsp allspice

1 cup mini semisweet chocolate chips

1 cup crushed cannoli shells or waffle cookies

1/2 cup roasted pepitas

Directions:

1. In a large, chilled bowl, whip heavy cream to stiff peaks. In a separate large bowl, mix together the sweetened condensed milk, ricotta, pumpkin, vanilla, and spices.
2. Using a rubber spatula, gently fold in 1/3 of the whipped cream into the sweetened condensed milk mixture. Gently fold in remaining cream until fully combined. Fold in chocolate chips, crushed cookies, and pepitas.
3. Pour ice cream into a loaf pan or freezer-safe container, wrap with plastic warp or tin foil and freeze for 6 hours or overnight.
4. Serve topped with additional chocolate chips, shells/cookies, or pepitas.

Source: Adapted from my No-Churn S’mores Ice Cream.