Dairy Free Cannoli Ice Cream

Cannoli is one of those desserts that always feels a little special. So I thought, why not turn all those classic flavors into ice cream?

That’s exactly what this recipe does. You get the creamy filling, the warm cinnamon, the chocolate chips, and the crunchy pieces you love, all in a frozen treat.

The best part is that it’s completely dairy free. If you can’t have dairy or you’re just cutting back, you don’t have to miss out on that rich, creamy texture.

I use coconut cream and dairy free cream cheese to get that smooth base, and it works really well. No one will guess there’s no dairy in it.

It also takes almost no effort. You mix, fold, freeze, and that’s it.

Why This Recipe Is a Keeper

Classic Cannoli Flavor – Cinnamon, orange zest, vanilla, chocolate chips, and pistachios create the beloved taste of cannoli in every scoop.

Rich and Creamy – Whipped coconut cream and dairy free cream cheese create a smooth, luxurious texture without any dairy.

Perfect Crunch – Crushed sugar cones, mini chocolate chips, and pistachios add delicious texture to the creamy ice cream.

Bright Citrus Touch – Orange zest adds a fresh, fragrant note that balances the rich coconut cream and sweet chocolate.

Here’s What You’ll Need

• 4 oz Dairy Free Cream Cheese, Softened
• 1 can (11.25 oz) Sweetened Condensed Coconut Milk
• 1 tsp Cinnamon
• 2 tsp Vanilla Extract
• 1 tsp Orange Zest
• 2 cans (13.5 oz each) Coconut Cream, Chilled Overnight
• 1/2 cup Dairy Free Mini Chocolate Chips
• 4 Dairy Free Sugar Cones, Crushed
• 1/3 cup Chopped Pistachios

How to Make It

Step 1

Beat the dairy free cream cheese in a bowl until completely smooth, then beat in the sweetened condensed coconut milk, cinnamon, vanilla and orange zest.

Step 2

Scoop the thick coconut cream from the chilled cans into a large cold bowl, leaving the watery liquid behind. Beat for 2-3 minutes until smooth and fluffy.

Step 3

Fold the cream cheese mixture into the whipped coconut cream until no streaks remain.

Step 4

Fold in the mini chocolate chips, crushed sugar cones and pistachios, reserving a little of each for the top.

Step 5

Transfer to a 9×5 inch loaf pan and scatter the reserved chips, cone pieces and pistachios over the top.

Step 6

Cover and freeze for at least 6 hours.

Step 7

Let the ice cream sit at room temperature for 10 minutes before scooping.

Recipe Tips

Chill the Coconut Cream Properly

Keep the coconut cream cans in the refrigerator for at least 12 hours, and do not shake them before opening. This gives the thick cream enough time to separate from the coconut water.

Scoop out only the firm white cream. Adding the clear liquid can make the mixture too thin and prevent it from becoming light and fluffy.

Use a Cold Bowl and Mixers

Place your mixing bowl and mixer attachments in the refrigerator for about 20 minutes before whipping the coconut cream. Coconut cream softens quickly when it gets warm.

The colder setup helps the cream hold more air and creates a lighter ice cream. If the cream starts looking loose, refrigerate it for 10 minutes before continuing.

Make the Cream Cheese Mixture Smooth

Let the dairy free cream cheese soften slightly, then mix it by itself until no small lumps remain. Some dairy free cream cheeses stay firmer than others, so scrape the bowl several times.

Add the condensed coconut milk a little at a time instead of pouring it in all at once. This makes it easier to create a smooth base that blends evenly into the whipped coconut cream.

What to Make Next

• Dairy Free Chocolate Hazelnut Wafer Crunch Ice Cream
• Dairy Free Espresso Tiramisu
• Dairy Free Peaches & Cream Semifreddo
• Dairy Free Pistachio Chocolate Crunch Cups
• Dairy Free Red Velvet Cheesecake Ice Cream

Popular Questions

Which coconut cream works best for this ice cream?

Use canned coconut cream that has been chilled overnight so the thick cream rises to the top. Choose a brand with coconut listed near the beginning of the ingredients and avoid cartons of refrigerated coconut milk.

Only use the thick layer from each can for the fluffiest texture. The thin liquid left in the can can make the finished ice cream less creamy.