Get the Recipe:
Cannoli Icebox Cake
All the flavor of a classic cannoli in an easy, no-bake dessert! This Cannoli Icebox Cake is made with layers of graham crackers, a lightly sweet ricotta filling, and plenty of mini chocolate chips. It’s creamy, cool, and perfect for summer.
Ingredients
- 16 ounces (454 g) ricotta cheese
- 1/2 cup (55 g) confectioners' sugar, sifted
- 1 teaspoon vanilla extract or almond extract
- 1/4 cup (60 ml) cold water
- 1 packet unflavored gelatin, about 2 teaspoons
- 1 cup (227 g) vanilla yogurt
- 3/4 cup (135 g) mini semisweet chocolate chips, plus more for garnish
- about 14 honey graham cracker sheets
- 1 cup (240 ml) heavy cream
- 2 to 3 tablespoons granulated sugar
Recommended Products
Instructions
- Using an electric mixer on high speed, beat the ricotta, confectioners' sugar, and vanilla until smooth.
- Place the cold water in a small saucepan. Sprinkle the gelatin over the water and let sit for 2 minutes. Then, cook over low heat, stirring constantly, until the gelatin is completely dissolved.
- Resume mixing the ricotta mixture, and gradually add the gelatin mixture. Mix well. Stir in the yogurt and chocolate chips. Refrigerate for 30 minutes.
- Arrange a layer of graham crackers in the bottom of a 9-inch square pan, breaking the crackers as needed to fit and cover the bottom. Carefully spread about a third of the ricotta filling over the crackers. Top with another layer of crackers and half of the remaining filling. Repeat with another layer of crackers and the remaining filling. Place the pan in the refrigerator.
- Place the cream in a large, cold mixing bowl. Using an electric mixer with a whisk attachment, beat at medium-high speed until the cream begins to thicken.
- Sprinkle the desired amount of sugar over the cream. Whisk until combined.
- Continue beating to soft peaks. (When you lift the whisk out of the whipped cream, a peak that curves downward forms in the cream.) This should take 4 to 5 minutes.
- Spread the whipped cream over the top of the icebox cake. Sprinkle with more chocolate chips.
- Refrigerate at least 4 hours before serving. Keep refrigerated.
Video
Notes
- You can use vanilla or almond extract. Both complement the ricotta filling.
- If your ricotta is very wet, drain it in a fine mesh strainer or cheesecloth-lined colander before using.
- Don’t skip chilling the filling before layering. It helps it thicken slightly for easier assembly.
- The finished cake needs at least 4 hours in the refrigerator to set, but overnight is even better.
- You'll get 9 generous servings, but you can easily get 12 servings if feeding a crowd.
- This recipe was slilghtly adapted from Kraft.
- Store tightly covered in the refrigerator up to 3 days.
Show off your baking masterpiece!Snap a pic, tag @bakeorbreak, and use #bakeorbreak on Instagram. Can't wait to see your creation!
