Dessert

Cannoli Icebox Cake Recipe

ByClara Bennett June 24, 2026June 24, 2026

Introduction

This Cannoli Icebox Cake is a no-bake dessert that captures the creamy, nutty flavors of a classic cannoli in a simple layered treat. It’s perfect for warm days when you want something cool, sweet, and satisfying without turning on the oven.

Two slices of a layered dessert lay flat on a white marbled surface. Each slice has five layers, alternating between light brown biscuit layers and thick creamy white layers with small dark chocolate chips mixed in. The top creamy layer is decorated with scattered chopped green pistachios and dark chocolate chips, adding texture and a pop of color. Some loose pieces of pistachio 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 pound whole-milk ricotta
1 cup (113 g) confectioners’ sugar
Zest of 1/2 orange
1 teaspoon pure vanilla extract
1/4 teaspoon ground cinnamon
1/4 teaspoon 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, use a handheld mixer on medium-high speed to beat the heavy cream until stiff peaks form. In another large bowl, beat the ricotta, confectioners’ sugar, orange zest, vanilla, cinnamon, and salt on medium-high speed until 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 mixture and fold gently to combine. Reserve the remaining pistachio mixture 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 evenly on the bottom of the pan. Top with a layer of graham crackers, breaking them as needed to fit.
Step 4: Repeat layering with the ricotta mixture and graham crackers to create four layers, ending with a final layer of graham crackers. Wrap the plastic wrap over the top and refrigerate for at least 4 hours or up to overnight to chill and set.
Step 5: When ready to serve, unwrap the top and place a platter or cutting board over the pan. Invert the pan to release the cake, then carefully remove the plastic wrap. Sprinkle the reserved pistachio mixture over the top as a garnish.

Tips & Variations

Use fresh, high-quality ricotta for the creamiest texture and best flavor.
Swap graham crackers for vanilla wafers or ladyfingers for a different texture.
For a citrus twist, add a tablespoon of fresh lemon juice to the ricotta mixture.
Try toasted almonds or chopped hazelnuts instead of pistachios for a different nutty profile.

Storage

Store the icebox cake covered in the refrigerator for up to 3 days. It’s best enjoyed within the first 24 hours for optimal texture. Re-chill before serving if it has softened. Do not freeze, as the texture will become grainy.