Cannoli Icebox Cake Recipe
Introduction
This Cannoli Icebox Cake is a delightful no-bake dessert combining creamy ricotta, whipped cream, and crunchy graham crackers. Infused with orange zest and cinnamon, it offers the classic cannoli flavors in a refreshing layered form that’s perfect for warm days or easy entertaining.
Ingredients
- 1 cup heavy cream
- 1 lb. whole-milk ricotta
- 1 cup (113 g) confectioners’ sugar
- Zest of 1/2 orange
- 1 teaspoon pure vanilla extract
- 1/4 teaspoon ground cinnamon
- 1/4 teaspoon kosher salt
- 1/3 cup finely chopped roasted pistachios
- 1/3 cup mini chocolate chips
- 12 graham crackers
Instructions
- Step 1: In a large bowl, use a handheld mixer on medium-high speed to beat the heavy cream until stiff peaks form. In a separate large bowl, beat the ricotta, confectioners’ sugar, orange zest, vanilla, cinnamon, and salt until well combined. Gently fold the whipped cream into the ricotta mixture until just combined.
- Step 2: Combine the chopped pistachios and mini chocolate chips in a small bowl. Fold about half a cup of this mixture into the ricotta mixture; reserve the remainder for topping.
- Step 3: Line a 9″ x 5″ loaf pan with plastic wrap, leaving a 2-inch overhang on two opposite long sides. Spread one-quarter of the ricotta mixture evenly on the bottom. Layer graham crackers on top, breaking pieces as needed to fit.
- Step 4: Repeat layering the ricotta mixture and graham crackers three more times, finishing with a top layer of graham crackers. Cover the cake with the plastic wrap and refrigerate for at least 4 hours or overnight to set.
- Step 5: When ready to serve, unwrap the top and place a platter or cutting board over the pan. Invert the pan to release the cake, then remove the plastic wrap. Sprinkle the reserved pistachio and chocolate chip mixture over the top before slicing.
Tips & Variations
- For a nut-free version, substitute the pistachios with toasted coconut flakes or omit nuts entirely.
- You can add a splash of orange liqueur to the ricotta mixture for an extra depth of flavor.
- Use chocolate wafer cookies instead of graham crackers for a richer chocolate taste.
Storage
Store the Cannoli Icebox Cake covered in the refrigerator for up to 3 days. For best texture, consume within 24 hours as the crackers soften over time. Reheat is not recommended; serve chilled.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use part-skim ricotta instead of whole-milk ricotta?
While whole-milk ricotta yields a creamier texture, part-skim ricotta can be used but may result in a slightly less rich filling.
How long should I let the cake chill before serving?
Chilling for at least 4 hours allows the flavors to meld and the crackers to soften properly. Overnight chilling is ideal for best results.
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Cannoli Icebox Cake Recipe
- Total Time: 4 hours 20 minutes (including chilling time)
- Yield: 8 servings 1x
Description
This Cannoli Icebox Cake is a no-bake, layered dessert that combines the creamy richness of ricotta and whipped cream with the crunch of graham crackers, studded with pistachios and mini chocolate chips for a delightful textural contrast. Chilled until set, it is a refreshing and elegant dessert perfect for any occasion.
Ingredients
Filling
- 1 cup heavy cream
- 1 lb whole-milk ricotta
- 1 cup (113 g) confectioners’ sugar
- Zest of 1/2 orange
- 1 teaspoon pure vanilla extract
- 1/4 teaspoon ground cinnamon
- 1/4 teaspoon kosher salt
Mix-ins
- 1/3 cup finely chopped roasted pistachios
- 1/3 cup mini chocolate chips
Assembly
- 12 graham crackers
Instructions
- Whip cream and prepare ricotta mixture: In a large bowl, use a handheld mixer on medium-high speed to beat the heavy cream until stiff peaks form. In another large bowl, beat the ricotta, confectioners’ sugar, orange zest, vanilla extract, ground cinnamon, and kosher salt together until well combined. Gently fold the whipped cream into the ricotta mixture until just combined, maintaining the airy texture.
- Mix pistachios and chocolate chips: In a small bowl, combine the finely chopped roasted pistachios and mini chocolate chips. Add about half a cup of this mixture to the ricotta mixture and fold gently to incorporate. Reserve the remaining pistachio and chip mixture for topping the cake later.
- Assemble the cake layers: Line a 9″ x 5″ loaf pan with plastic wrap, leaving about a 2-inch overhang on two opposite long sides for easy removal later. Spread approximately one-quarter of the ricotta mixture evenly on the bottom of the pan. Layer graham crackers over the mixture, breaking them if needed to fit the pan. Continue layering the ricotta mixture and graham crackers alternately until you have four layers, finishing with a layer of graham crackers on top. Wrap the plastic wrap over the top of the cake.
- Chill the cake: Refrigerate the icebox cake for at least 4 hours or preferably overnight to allow the layers to meld and soften the graham crackers for the perfect texture.
- Unmold and serve: When ready to serve, unwrap the top plastic wrap and place a serving platter or cutting board over the loaf pan. Invert the pan to release the cake, then carefully remove the plastic wrap. Sprinkle the reserved pistachio and mini chocolate chip mixture over the top for garnish and added crunch. Slice and serve chilled.
Notes
- Use whole-milk ricotta for a creamy, rich texture; part-skim ricotta may yield a drier filling.
- Gently folding the whipped cream into the ricotta mixture preserves the airy texture of the filling.
- You can substitute the graham crackers with ladyfingers or thin cookies if preferred.
- Chilling overnight enhances the flavors and softens the crackers for the best consistency.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Cook
- Cuisine: Italian-American
Keywords: Cannoli Icebox Cake, no-bake dessert, ricotta dessert, pistachio dessert, layered icebox cake, graham cracker dessert
