Dairy Free Cannoli Ice Cream
This creamy dessert offers a refreshing twist on a classic favorite, making it a delightful treat for family gatherings and special occasions.
Equipment
- 9x5-inch loaf pan
Ingredients
- 4 oz Dairy Free Cream Cheese, Softened
- 1 can Sweetened Condensed Coconut Milk
- 1 tsp Cinnamon
- 2 tsp Vanilla Extract
- 1 tsp Orange Zest
- 2 cans Coconut Cream, Chilled Overnight
- 1/2 cup Dairy Free Mini Chocolate Chips
- 4 Dairy Free Sugar Cones, Crushed
- 1/3 cup Chopped Pistachios
Instructions
- 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.
- 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.
- Fold the cream cheese mixture into the whipped coconut cream until no streaks remain.
- Fold in the mini chocolate chips, crushed sugar cones and pistachios, reserving a little of each for the top.
- Transfer to a 9x5 inch loaf pan and scatter the reserved chips, cone pieces and pistachios over the top.
- Cover and freeze for at least 6 hours.
- Let the ice cream sit at room temperature for 10 minutes before scooping.
Nutrition
Serving: 1servingCalories: 537kcalCarbohydrates: 43gProtein: 6gFat: 37g