Cannoli Icebox Cake Gets The Classic Dessert Out Of Its Shell

Makinze Gore
·1 min read

Yields: 8-10 servings

Prep Time: 10 mins

Total Time: 4 hours 45 mins

Ingredients

  • 1 c.

    heavy cream

  • 1 lb.

    whole milk ricotta

  • 1 c.

    (115 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 c.

    finely chopped pistachios

  • 1/3 c.

    mini chocolate chips

  • 12

    graham crackers

Directions

  1. In a large bowl, using a handheld mixer on medium-high speed, beat cream until stiff peaks form. In another large bowl, using handheld mixer on medium-high speed, beat ricotta, confectioners’ sugar, orange zest, vanilla, cinnamon, and salt until combined. Add whipped cream and gently fold until just combined.

  2. In a small bowl, mix pistachios and chips. Add about 1/2 c. pistachio mixture to ricotta mixture and fold to combine; reserve remaining pistachio mixture for serving.

  3. Line a 9" x 5" loaf pan with plastic wrap, leaving a 2" overhang on 2 long opposite sides. Spread about one-quarter of ricotta mixture on bottom of pan. Top with a layer of graham crackers, breaking them if needed to fit pan. Repeat with remaining ricotta mixture and crackers to make 4 layers, ending with crackers. Fold plastic wrap over top and refrigerate until chilled, at least 4 hours and up to overnight.

  4. When ready to serve, unwrap top and place a platter or cutting board over pan. Invert pan to release cake, then remove plastic wrap. Top with reserved pistachio mixture.

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