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Cannoli Icebox Cake Recipe

★★★★★

4.5 from 58 reviews
  • Author: Aiden
  • Total Time: 4 hours 20 minutes (including chilling time)
  • Yield: 8 servings 1x
  • Diet: Vegetarian

Description

This Cannoli Icebox Cake is a no-bake, layered dessert inspired by the classic Italian cannoli flavors. Creamy ricotta and whipped heavy cream are combined with the zest of orange, cinnamon, and vanilla, layered with graham crackers for a luscious, chilled treat topped with crunchy pistachios and mini chocolate chips. Perfect for an easy summer dessert that captures the essence of cannoli in a refreshing, make-ahead format.

Ingredients

Scale

Filling

  • 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

Toppings & Mix-ins

  • 1/3 cup finely chopped roasted pistachios
  • 1/3 cup mini chocolate chips

Base

  • 12 graham crackers

Instructions

  1. Whip Cream and Prepare Ricotta Mixture: In a large bowl, use a handheld mixer on medium-high speed to beat the heavy cream until stiff peaks form, creating a light and airy whipped cream. In another large bowl, beat together the ricotta, confectioners’ sugar, orange zest, vanilla extract, ground cinnamon, and kosher salt on medium-high speed until the mixture is smooth and well combined. Fold in the whipped cream gently until just incorporated to maintain a fluffy texture.
  2. Mix Pistachios and Chocolate: In a small bowl, combine the chopped roasted pistachios and mini chocolate chips. Add about half a cup of this mixture to the ricotta and cream filling, folding it in carefully to distribute the crunchy and sweet elements evenly. Reserve the remaining pistachio and chocolate mixture for garnishing the finished cake.
  3. Assemble the Cake: Line a 9″ x 5″ loaf pan with plastic wrap, ensuring there is a two-inch overhang on two opposite long sides for easy removal later. Spread about one-quarter of the ricotta filling evenly on the bottom of the pan. Layer graham crackers on top, breaking some crackers if necessary to fit the pan size. Continue layering ricotta mixture and graham crackers in this manner, making a total of four layers, finishing with a layer of graham crackers on top. Cover with the plastic wrap overhang and refrigerate for at least 4 hours, or overnight to allow the flavors to meld and the layers to set.
  4. Serve the Cake: When ready to serve, remove the plastic wrap from the top and place a serving platter or cutting board over the loaf pan. Carefully invert the pan to release the cake, then peel away the plastic wrap fully. Sprinkle the reserved pistachio and mini chocolate chip mixture over the top for an attractive and flavorful finishing touch. Slice and serve chilled.

Notes

  • For best results, allow the cake to chill overnight to fully set and for the graham crackers to soften slightly.
  • If you prefer a nut-free version, substitute pistachios with additional mini chocolate chips or crushed cookies of choice.
  • The orange zest can be replaced with lemon zest for a different citrus profile.
  • Make sure to fold whipped cream gently into the ricotta mixture to keep the texture light and fluffy.
  • This dessert can be stored covered in the refrigerator for up to 2 days.
  • Prep Time: 20 minutes
  • Cook Time: 0 minutes
  • Category: Dessert
  • Method: No-Cook
  • Cuisine: Italian-American

Keywords: Cannoli Icebox Cake, no-bake dessert, ricotta dessert, Italian dessert, icebox cake, pistachios, chocolate chips, graham crackers

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Find it online: https://tastyplatesspot.com/cannoli-icebox-cake-recipe/