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Prep time
10 minutes
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Serves
8
Author Notes
Decadent, homemade mascarpone ice cream. Everything you love about cannoli- and trust me, my love of cannoli is strong- without the labor (of love) of making homemade cannoli. By taking a few shortcuts from the grocery store, this deconstructed cannoli sundae is as easy as it is delicious. It's a beautiful thing. —Finchly
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Ingredients
- Toppings
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1 cup
candied pistachios
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4
waffle cones, store-bought and broken into pieces
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1/2
chocolate bar, shaved
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1/2 cup
Amaro or Marsala
- Mascarpone Ice Cream
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1 pint
heavy cream
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14 ounces
sweetened condensed milk
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8 ounces
mascarpone cheese
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1 tablespoon
vanilla extract
Directions
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In a large bowl, whip the heavy cream to stiff peaks.
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Using a hand mixer or food processor, blend together the remaining ingredients in a separate bowl.
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Fold the second bowl into the first bowl taking care not to deflate the stiff peaks. Take your time.
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Pour the mixture into whatever freezing dish you like- loaf pan, Tupperware, mixing bowl, etc. Freeze for several hours until set or overnight.
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Once frozen, scoop the mascarpone ice cream into a glass or bowl and shower with toppings.
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