Dessert

Cannoli Icebox Cake Recipe

ByAiden Wells January 5, 2026January 5, 2026

Introduction

This Cannoli Icebox Cake is a delightful no-bake dessert that captures the classic flavors of cannoli in an easy, layered treat. Creamy ricotta filling is combined with pistachios and chocolate chips, layered between crunchy graham crackers for a refreshing and indulgent finish.

The image shows three rectangular slices of layered ice cream cake on a white marbled surface. Each slice has five alternating layers of light brown crunchy biscuit and creamy white ice cream with small chocolate chips mixed in. The top layer is covered with white ice cream and sprinkled with green chopped pistachios and dark chocolate chips. Some pistachios and chocolate chips are scattered around the slices on the surface. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 cup heavy cream
1 lb. whole-milk ricotta
1 cup (113 g) confectioners’ sugar
Zest of 1/2 orange
1 tsp pure vanilla extract
1/4 tsp ground cinnamon
1/4 tsp kosher salt
1/3 cup finely chopped roasted pistachios
1/3 cup mini chocolate chips
12 graham crackers

Instructions

Step 1: In a large bowl, beat the heavy cream using a handheld mixer on medium-high speed until stiff peaks form. In another large bowl, beat ricotta, confectioners’ sugar, orange zest, vanilla extract, cinnamon, and salt until well combined. Gently fold the whipped cream into the ricotta mixture until just combined.
Step 2: In a small bowl, mix the chopped pistachios and mini chocolate chips. Add about half a cup of this mixture to the ricotta filling and gently fold to combine, reserving the rest for topping.
Step 3: Line a 9″ x 5″ loaf pan with plastic wrap, leaving a 2-inch overhang on two opposite long sides. Spread about one-quarter of the ricotta mixture on the bottom of the pan. Arrange a layer of graham crackers on top, breaking them as needed to fit the pan. Repeat layering the ricotta mixture and graham crackers three more times, ending with a final cracker layer.
Step 4: Wrap the plastic wrap over the top of the cake and refrigerate for at least 4 hours or overnight to set. When ready to serve, unwrap the top, place a platter or cutting board over the pan, invert the cake to release it, and remove the plastic wrap. Sprinkle the reserved pistachio and chocolate chip mixture on top before serving.

Tips & Variations

For a citrus twist, try adding lemon zest instead of orange zest to the ricotta mixture.
Use gluten-free graham crackers to make this dessert gluten-free.
Swap mini chocolate chips for dark chocolate chunks for a richer flavor.
Allowing the cake to chill overnight helps the graham crackers soften and meld with the filling, enhancing texture and flavor.

Storage

Store the Cannoli Icebox Cake covered in the refrigerator for up to 3 days. Avoid freezing, as the texture of the filling may be compromised. When ready to serve, bring the cake to room temperature for about 10 minutes to soften slightly for the best texture.

How to Serve

A close-up of a layered dessert with four layers of light brown crispy wafer alternating with three thick layers of creamy white filling that has small bits of green pistachios and dark chocolate fragments mixed in. The top layer is covered with white creamy frosting, sprinkled with chopped green pistachios and dark brown chocolate chips. The background shows a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this cake ahead of time?

Yes, this dessert is perfect for making ahead. Refrigerate it for at least 4 hours, preferably overnight, to allow the layers to set and the flavors to meld.

What can I substitute for ricotta cheese?

If ricotta is unavailable, you can use mascarpone or a blend of cream cheese and sour cream for a similar creamy texture, though the flavor will differ slightly.