Easy and sweet, how life should be

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Cannoli always make me happy

A small selection of things I love:

  • cannoli
  • ice cream
  • when things are easy

Any one of these alone would make me happy, but when I found a recipe that combined all three to make no-churn cannoli ice cream? I was over the freakin’ moon!

As I’ve mentioned before, I’m a big fan of Plated, the weekly subscription service that sends me detailed, easy-to-follow, illustrated instructions and the ingredients that go with them in the exact quantities needed to turn out delicious and impressive meals. They’ve recently started offering dessert options, which I usually skip because I’m lazy and making dinner is enough effort for me, but when I saw cannoli ice cream I could actually make myself, without a crazy ice cream maker, I had to try it.

I’ve never felt confident enough in any recipe to say I could duplicate it without reading the original directions.  I still consult the box when making mac and cheese and have to Google how long to boil eggs every single time I make them.

But no-churn cannoli ice cream? I now have it down pat!

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I made this! And it was so good and so easy that I’ll do it a million times more!

Crush a bunch of pistachios and break up a couple of cannoli shells. Then whisk a cup of heavy cream for about 5 minutes until it forms little peaks and you feel you’ve gotten the most intense arm workout of your life (or you can use a hand mixer), then add in a mini container worth of sweetened condensed milk and a creamy blob of ricotta cheese and blend together. Next, toss in the pistachio bits and crunchy shell chunks and pour into a mold (like the 8×8 disposable aluminum one Plated so kindly sent me). Cover with a sheet of parchment paper (which Plated also sent me, almost like they know I don’t own any of this stuff and would be lost without them) and pop in the freezer for about an hour until it sets.

Right before you decide to eat your creamy concoction of frozen deliciousness, melt some chocolate and coconut oil in the microwave, or if you’re like me and don’t own one, in a small pot on the stove, and pour the delicious smelling chocolatey syrup all over your ice cream.

So. Incredibly. Eeeeeasy. Why can’t everything in life be so simple and delicious? I want to make this again and again, and have it with every meal and for every person who ever steps foot into my apartment.

Things are hard enough these days if you ask me. We all deserve this.

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