Purrrrfectly Creamy Cannoli Gelato

Total Time
Prep 10 mins
Cook 35 mins

This is to die for!!!!! All the best of a great Italian Cannoli combined with extra creamy Italian Gelato!!!! Purrrrfectly heaven!!! Serve in a bowl with wafer cookies, or try it in cannoli shells, or even a sugar waffle cone. Made for Zaar World Tour 4 by the Cookin Cats. Cooking time does not include refrigeration time. Edited on 7/26/10 to change the ratio of 3 C. milk to 1 C. cream

Ingredients Nutrition


  1. In a medium saucepan, combine the milk, cream, and sugar.
  2. Cook over medium heat, stirring constantly until the mixture comes to a simmer.
  3. Remove from heat.
  4. Add vanilla.
  5. Let cool for 30 minutes on counter.
  6. Cover and refrigerate for at least 2 hours or overnight.
  7. Stir in mascarpone until mixed well.( I used my potato masher to make sure mascarpone was as mixed up as possible).
  8. Add chocolate chips, cherries, and almonds.
  9. Transfer to ice cream freezer and freeze according to manufacturer's directions.


Most Helpful

I did as everybody else before and used 3 milk and 1 heavy cream and it came out great. I did a small trick to incorporate the mascarpone in the milk: I plaed the mascarpone in a min blender, added one cup of milk turned it on until it was well mixed and without lumps. then returned the mixture to the milk and all was fine!

Karmology Clinic July 18, 2009

When I first tasted this coming out of the ice cream freezer the almond was very dominant but after refreezing it was fine. Yes I know it is rich but maybe just a little chocolate syrup over it. I was going to do this but forgot...Put the mascarpone cheese in the mixer mix well then add 1 cup of milk mixture mix well. But I forgot, maybe next time to see if this will help with the clumps. I made this for *Zaar World Tour 4* 2008 the Wild Card round *Italy* the * Italian Frozen Dessert TEAM Challenge * I'm playing on the team *Tastebud Tickling Travelers* Go team go!

Charlotte J June 30, 2008

What a great combination of flavours! I also made it a bit lighter by adding 1 cup cream and 3 cups of milk. I also didn't have any mascarpone so used cream cheese which worked very well. The little bit of juice from the maraschino cherries gave the ice cream a slightly pink colour which was quite pretty. This gelato was thouroughly enjoyed. Thanks Cookin' Cats!

LUv 2 BaKE June 17, 2008

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