ingredients:

for the ice cream:

• 1 1/4 cups (310g) heavy cream
• 1 tsp vanilla bean paste (or 1/4 tsp vanilla bean)
• 3/4 cup (245g) sweetened condensed milk
• 1 cup (250g) ricotta, strained
• zest of 1 orange
• 1 tsp cinnamon
• 1/2 cup (140g) Pistakio Creamy Pistachio Spread
• 1/2 cup mini chocolate chips

for the assembly:

• 12-15 small cannoli shells
• 1/4 cup roughly chopped pistachios

instructions:

1. In a large bowl (or stand mixer), whip the cold heavy cream until it becomes thick with soft peaks — about 1-2 minutes.
2. Add the vanilla, sweetened condensed milk, ricotta, orange zest, cinnamon, and Creamy Pistachio Spread. Whip until very thick and fluffy; it should have medium peaks.
3. Fold in the mini chocolate chips.
4. Transfer the ice cream base into piping bags and place in the freezer until firm but still pipable, about 45 minutes–1 hour.
5. When the ice cream has firmed up a bit, pipe it into the cannoli shells.
6. Place all the filled cannoli on a lined tray or plate and refrigerate for at least another hour or until the ice cream is fully set.
7. When ready to serve, dip each cannoli in the chopped pistachios and enjoy!