If you love the flavors of a classic Sicilian cannoli but want something you can make without frying shells or piping individual pastries, this Sicilian Cannoli Icebox Cake is exactly what you need. It layers a whipped ricotta cream loaded with chocolate chips and pistachios between crushed cannoli shells — then lets the refrigerator do all the work. The result is a creamy, crunchy, deeply satisfying no-bake dessert that tastes like it came straight from a Palermo pasticceria.
The best part? You need one bowl, 20 minutes of active time, and zero oven.
Table of Contents
Table of Contents
What Makes This Sicilian Cannoli Icebox Cake Work
Traditional cannoli filling is ricotta-based — sweetened, whipped, and studded with chocolate. This recipe stays true to that foundation. The ricotta gives body and that characteristic mild tang, while heavy cream whipped into the mixture adds lightness and volume that a standard cannoli filling doesn’t have.
Crushed cannoli shells between the layers soften as the cake chills, transforming from crunchy shards into a tender, almost cake-like layer that soaks up the cream from both sides. If you can’t find cannoli shells, graham crackers work — they produce a slightly honeyed, softer layer that’s equally delicious. Mini chocolate chips stay firm throughout chilling, giving a satisfying textural contrast in every bite. Pistachios add a gentle crunch and that unmistakably Sicilian finish.
Ingredients
- 8 oz (225 g) whole milk ricotta cheese, drained
- 1 cup (240 ml) heavy whipping cream, cold
- ½ cup (60 g) powdered sugar
- 1 teaspoon vanilla extract
- 1 cup crushed cannoli shells (or graham crackers as substitute)
- ½ cup mini chocolate chips, plus extra for topping
- ¼ cup chopped pistachios, plus extra for garnish
- Unsweetened cocoa powder, for dusting
Recommended dish: 8×8 inch or 9×9 inch square dish, or a standard loaf pan for a taller presentation.
Before You Start — Two Quick Questions
Can I use part-skim ricotta?
Stick with whole milk. Part-skim has more water content and less fat, which makes the cream looser and less stable after chilling. If whole milk is all that’s available, drain it for 30 minutes before using.
Cannoli shells or graham crackers?
Cannoli shells give a more authentic flavor — slightly sweet, neutral, and crisp. Graham crackers add a honeyed note that works beautifully too. Either way, crush them into irregular pieces (not fine crumbs) so the layers have texture.
Instructions
Prep time: 20 minutes | Chill time: 4+ hours (overnight preferred) | Servings: 8–10
- Drain the ricotta. Place ricotta in a fine-mesh strainer over a bowl and let drain 15–20 minutes. Press lightly with a spoon to remove excess liquid. This is the most important step for a firm, sliceable Sicilian Cannoli Icebox Cake.
- Make the ricotta cream. In a large bowl, combine the drained ricotta, cold heavy cream, powdered sugar, and vanilla extract. Beat with a hand mixer starting on low, then increasing to medium-high, until the mixture is smooth, thick, and holds soft peaks — about 3 minutes. Do not overbeat or the cream will become grainy.
- Fold in the mix-ins. Gently fold in the mini chocolate chips and chopped pistachios using a spatula. Reserve a small amount of each for the topping.
- Layer the dish. Spread a thin layer of ricotta cream across the bottom of your dish. Add an even layer of crushed cannoli shells. Spread half the remaining cream over the shells. Add another layer of crushed shells. Finish with the remaining cream on top.
- Cover and chill. Press plastic wrap directly onto the surface of the cream to prevent a skin from forming. Refrigerate for at least 4 hours — overnight is strongly preferred and gives the best result.
- Finish before serving. Just before serving, dust the top generously with cocoa powder. Scatter the reserved chocolate chips and pistachios over the surface. Slice and serve cold.
Common Mistakes to Avoid
Skipping the ricotta drain. Undrained ricotta releases water as it chills, making the cream layer wet and loose. The Sicilian Cannoli Icebox Cake won’t slice cleanly and the layers will slide. Always drain — even if the ricotta looks dry.
Crushing the shells too fine. Fine crumbs compact into a dense paste when they absorb cream. You want rough, irregular pieces about the size of a small coin — they soften into a pleasant, slightly chewy layer after chilling.
Serving too soon. Four hours is the minimum, but this dessert genuinely needs overnight chilling to reach its full potential. The cream firms up, the shells soften evenly, and the flavors develop into something that tastes completely cohesive rather than assembled.
Adding cocoa too early. Cocoa powder on top absorbs moisture from the cream and becomes dark and patchy if applied before chilling. Always add it immediately before serving.
Variations Worth Trying
Chocolate Ricotta Version: Replace the plain ricotta cream with a chocolate ricotta base — stir 2 tablespoons of unsweetened cocoa powder into the ricotta before whipping. The result is a darker, more indulgent take on the Sicilian Cannoli Icebox Cake.
Limoncello Cannoli Icebox Cake: Add 2 tablespoons of limoncello and 1 teaspoon of lemon zest to the cream. The citrus lifts the richness dramatically and adds a very Sicilian flavor profile.
Orange Ricotta Layers: Fold the zest of 1 orange into the cream and substitute orange-flavored dark chocolate chips for standard mini chips. Stunning for a winter holiday table.
Individual Jars: Layer into 8 individual mason jars or glasses instead of a dish for a dinner-party-ready presentation that requires no slicing.
If you love cannoli-flavored desserts in creative formats, the Cannoli Ricotta Stuffed Brownie Cups use this same filling in a completely different — and equally irresistible — form. For a more traditional baked version, Classic Cannoli Squares are worth bookmarking too.
Serving & Storage
Serving: Serve the Sicilian Cannoli Icebox Cake cold, straight from the refrigerator. Use a sharp knife cleaned between cuts for neat slices. Garnish plates with a few extra pistachios and a light extra dusting of cocoa for presentation.
Refrigerator: The assembled Sicilian Cannoli Icebox Cake keeps covered for up to 4 days. The texture actually improves through day 2, as the layers continue to meld. After day 3, the shells become quite soft — still delicious, just less textured.
Freezer: Not ideal. Whipped cream-based desserts develop ice crystals when frozen and release liquid when thawed, compromising both texture and presentation.
- Make-ahead: This is the perfect make-ahead dessert. Assemble the evening before, refrigerate overnight, and add the cocoa + garnish 5 minutes before bringing it to the table.
FAQ
Can I make this Sicilian Cannoli Icebox Cake without heavy cream?
Heavy cream is what gives the filling its airy, mousse-like lift. Without it, the mixture will be denser and more like a straight cannoli filling — still delicious, but less light. You can reduce heavy cream to ½ cup for a richer, firmer result.
What can I use instead of cannoli shells?
Graham crackers are the most common substitute and widely available. Biscoff cookies add a spiced caramel note. Waffle cones or sugar cones, crushed roughly, are an excellent choice and stay slightly crispier even after chilling.
Can I add ricotta filling between the layers like a real cannoli?
The recipe already uses ricotta cream as the filling — but if you want an even more authentic cannoli experience, stir 2 tablespoons of finely diced candied orange peel into the cream alongside the chocolate chips. This is the traditional Sicilian cannoli filling combination.
How many layers should the cake have?
With this quantity of ingredients, two shell layers and three cream layers (bottom, middle, top) is the ideal structure. If you want more defined layers, halve the shell crushing so each piece is chunkier and the layer is more visible when cut.
Can I use a piping bag to make it look neater?
Yes — piping the cream in even rows rather than spreading with a spatula gives cleaner, more defined layers. Use a large round tip. This is especially worth doing for the individual jar version.
What’s the difference between this and a traditional cannoli trifle?
A trifle uses a deep glass bowl with visible alternating layers. This icebox cake is assembled in a flat dish and sliced into squares — more structured, easier to portion and serve, and with a higher shell-to-cream ratio per bite. For the trifle format using ricotta and mascarpone, this Sun-Drenched Ricotta Mascarpone Trifle is a beautiful reference. For more no-bake cannoli inspiration in a dip format, Pistachio Mascarpone Cannoli Dip is perfect for parties.
Conclusion
This recipe is a gentle, forgiving way to make memories in the kitchen, and the Delightful Sicilian Cannoli Icebox Cake for Sweet Memories brings together ease and charm in every slice. For one more simple take on a cannoli-inspired cake you might enjoy for comparison, try this resource: Easy Cannoli Cake – Nibble and Dine. The light, familiar flavors of this icebox cake will have you reaching for it again and again, especially when you want something comforting and pretty to share.
Print
Sicilian Cannoli Icebox Cake
- Total Time: 260 minutes
- Yield: 8-10 servings
- Diet: Vegetarian
Description
A no-bake dessert that layers creamy ricotta with chocolate chips and pistachios between crunchy cannoli shell pieces, chilled to perfection for a delightful treat.
Ingredients
- 8 oz (225 g) whole milk ricotta cheese, drained
- 1 cup (240 ml) heavy whipping cream, cold
- ½ cup (60 g) powdered sugar
- 1 teaspoon vanilla extract
- 1 cup crushed cannoli shells (or graham crackers as substitute)
- ½ cup mini chocolate chips, plus extra for topping
- ¼ cup chopped pistachios, plus extra for garnish
- Unsweetened cocoa powder, for dusting
Instructions
- Drain the ricotta by placing it in a fine-mesh strainer over a bowl and letting it drain for 15-20 minutes.
- In a large bowl, combine the drained ricotta, cold heavy cream, powdered sugar, and vanilla extract. Beat until smooth and thick, about 3 minutes.
- Gently fold in the mini chocolate chips and chopped pistachios, reserving some for topping.
- Spread a thin layer of ricotta cream on the bottom of your dish. Add a layer of crushed cannoli shells, then half the remaining cream. Repeat the layers and finish with the remaining cream on top.
- Cover with plastic wrap and refrigerate for at least 4 hours, preferably overnight.
- Before serving, dust the top with cocoa powder and sprinkle with reserved chocolate chips and pistachios. Slice and serve cold.
Notes
For best results, ensure the ricotta is well-drained and allow the cake to chill overnight for optimal flavor and texture. This dessert is best served cold and can be stored in the refrigerator for up to 4 days.
- Prep Time: 20 minutes
- Cook Time: 240 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: Italian