Cannoli Ice Cream
Using a 2-Ingredient ice cream base, cannoli ice cream folds together simple ingredients for a sinfully delicious result!
Equipment
- Stand mixer with a whisk attachment
- Loaf Pan
- Small mixing bowl
- Spatula
Ingredients
- 1 pint heavy cream
- 1 can sweetened condensed milk
- ½ cup mascarpone room temperature
- ⅛ tsp cinnamon
- 1 pinch nutmeg 1/16 tsp, if you want to be specific
- ⅛ tsp salt
- ½ cup maraschino cherries chopped
- ½ cup mini chocolate chips
- 5 pizzelle cookies lightly crushed
Instructions
- In the bowl of the stand mixer, whip the heavy cream until it becomes a stiff whipped cream. Do not over mix.
- Mix together the mascarpone and sweetened condensed milk in the small mixing bowl until smooth. Fold this into your whipped cream.
- Fold in the cherries, mini chocolate chips, and crushed pizzelle cookies to distribute.
- Spread the ice cream into your loaf pan. Cover with plastic wrap or alternative wrap, and freeze for at least 3 hours to solidify before serving.