Purrrrfectly Creamy Cannoli Gelato

"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"
photo by Cadillac Frank photo by Cadillac Frank
photo by Cadillac Frank
photo by tomsawyer photo by tomsawyer
photo by ncmysteryshopper photo by ncmysteryshopper
photo by ncmysteryshopper photo by ncmysteryshopper
photo by Midwest Maven photo by Midwest Maven
Ready In:




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

Questions & Replies

  1. the recipe for the purrrrrrfecty creamy cannoli gelato why can't I print it


  1. 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!
  2. 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!
  3. 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!
  4. This is good! I love the cherries and chocolate in it. I had a little trouble with mine, in that the fat content is very, very high, and it tended to get clumpy before it was actually frozen, which my ice cream maker had some trouble with. In the future, I might make it with all milk, since the mascarpone cheese is pretty much all fat, and I think it would replace the cream nicely. Thanks for dessert, Cats!
  5. Holy Cannoli! (Sorry, had to do it) This came out tasting SOOOO good!<br/><br/>Instead of almonds, I used finely crushed pistachios (in keeping with tradition)



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