Cannoli Icebox Cake Recipe
This Cannoli Icebox Cake is a no-bake, layered dessert inspired by the classic Italian cannoli. It features a luscious ricotta and whipped cream filling, delicately flavored with orange zest, vanilla, and cinnamon, layered between crunchy graham crackers and topped with mini chocolate chips and roasted pistachios. Perfectly chilled, this cake offers a creamy texture with a satisfying crunch, making it a refreshing and elegant treat for any occasion.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Total Time: 4 hours 20 minutes
- Yield: 8 servings 1x
- Category: Dessert
- Method: No-Cook
- Cuisine: Italian-American
- Diet: Vegetarian
Ingredients
Scale
Filling
- 1 cup heavy cream
- 1 lb whole-milk ricotta cheese
- 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 and Mix-ins
- 1/3 cup finely chopped roasted pistachios
- 1/3 cup mini chocolate chips
Base
- 12 graham crackers
Instructions
- Prepare Whipped Cream: In a large bowl, use a handheld mixer on medium-high speed to beat the heavy cream until stiff peaks form, ensuring a light and airy texture for the filling.
- Make Ricotta Mixture: In another large bowl, beat together the ricotta, confectioners’ sugar, orange zest, vanilla extract, cinnamon, and kosher salt on medium-high speed until all ingredients are well combined and smooth.
- Combine Mixtures: Gently fold the whipped cream into the ricotta mixture until just blended, taking care to maintain the lightness of the whipped cream.
- Add Pistachios and Chocolate Chips: In a small bowl, mix the chopped pistachios and mini chocolate chips. Stir about half of this mixture into the ricotta filling, reserving the rest for garnish.
- Assemble Cake: Line a 9″ x 5″ loaf pan with plastic wrap, leaving a 2-inch overhang on two opposite long sides for easy removal. Spread about one-quarter of the ricotta mixture evenly on the bottom of the pan. Place a layer of graham crackers on top, breaking them if necessary to fit snugly.
- Layer Up: Repeat layering with the remaining ricotta mixture and graham crackers to create 4 layers in total, ending with a layer of graham crackers on top. Cover the cake with the overhanging plastic wrap.
- Chill: Refrigerate the assembled cake for at least 4 hours, or up to overnight, to allow the layers to set and flavors to meld.
- Serve: When ready to serve, unwrap the top of the plastic wrap, invert the cake onto a platter or cutting board, then carefully remove the plastic wrap. Sprinkle the reserved pistachio and chocolate chip mixture over the top before slicing and serving.
Notes
- Allow the cake to chill overnight for best flavor and texture.
- Use whole-milk ricotta for a creamier and richer filling.
- If graham crackers are not available, substitute with ladyfingers or similar crisp cookies.
- Adjust the amount of sugar to taste, especially if your ricotta is sweetened.
- For a nut-free version, omit pistachios and add extra mini chocolate chips or substitute with toasted coconut flakes.
Keywords: Cannoli Icebox Cake, no-bake dessert, ricotta dessert, layered cake, pistachio chocolate chip dessert, easy summer dessert
Find it online: https://kitchenbyclara.com/cannoli-icebox-cake-recipe/
