Cannoli ice cream cake
4 C good vanilla ice cream
1 C whole milk ricotta cheese
½ -3/4 C orange marmalade
¼ C mini chocolate chips
¼ C shelled pistachios, rough chopped
1/8 t vanilla
1/8 -1/4 t cinnamon
3 almond biscotti cookies
2 T butter, melted
Shell and chop pistachios.Melt butter and break biscotti into large chunks. Whirl butter and cookies together in a food processor. Toast in a 350 degree oven for about 8 minutes, stirring once. When they are done, remove them from the baking sheet and allow them to cool – you don’t want the warm crumbs to melt the ice cream.
Scoop out the ice cream into a big bowl and allow it to soften a bit. Use a wooden spoon to work it around. Add the cheese, marmalade, chocolate chips, pistachios, vanilla, and cinnamon. Continue to mix until well incorporated.
Pour into a 9x5 loaf pan which has been lined with plastic wrap. Make sure the plastic wrap extends about 6 inches on each end, so it can fold over the ice cream. Cover the ice cream with the toasted cookie crumbs, wrap securely with plastic, and refreeze for at least 6 hours.
Before serving allow the dessert to sit for about 10 minutes and then turn out onto serving plate. Peel away the plastic carefully. Beautiful and very easy!