Cannoli Icebox Cake
This Cannoli Icebox Cake takes all the creamy, chocolatey flavor of a classic cannoli and turns it into an easy, no-bake dessert. Layered with graham crackers, whipped ricotta filling, and topped with pistachios and mini chocolate chips, it’s perfect for make-ahead entertaining or a chilled treat anytime.
Ingredients
Scale
- 2 cups Whole Milk Ricotta Cheese
- ¾ cup Powdered Sugar
- 1 cup Heavy Whipping Cream
- 1 tsp Vanilla Extract
- Zest of 1 Orange
- ½ cup Mini Chocolate Chips
- 12 sheets Graham Crackers
- ¼ cup Chopped Pistachios (optional)
Instructions
- Preheat Your Equipment: Line a loaf pan with parchment paper or plastic wrap for easy removal.
- Combine Ingredients: In one bowl, whip the cream to medium peaks. In another, mix ricotta, powdered sugar, vanilla, and orange zest until smooth. Fold whipped cream into ricotta, then stir in mini chocolate chips.
- Prepare Your Cooking Vessel: Break graham crackers as needed to fit the bottom of the loaf pan.
- Assemble the Dish: Layer graham crackers, then spread a third of the ricotta filling. Repeat two more times, ending with filling.
- Cook to Perfection: Refrigerate for at least 6 hours or overnight until set.
- Finishing Touches: Top with extra chocolate chips and pistachios before serving.
- Serve and Enjoy: Slice and serve chilled for a creamy, cool dessert.
Notes
- Strain ricotta if it’s watery for a thicker filling.
- Use full-fat ingredients for best texture and flavor.
- Chill overnight for the cleanest slices and perfect texture.
- Swap graham crackers for chocolate or vanilla wafers for variation.
Find it online: https://dishmio.com/cannoli-icebox-cake/