Cannoli Cream Vanilla Ice Cream Sundae with Crushed Cannoli Shell, Pistachio & Chocolate Drizzle

By McBride Sisters – March 01, 2026

Some pairings are simply meant to be. This Cannoli Cream Vanilla Ice Cream Sundae from Carrabba's Italian Grill is unapologetically indulgent, silky vanilla custard folded with ricotta and mascarpone, rolled in golden cannoli shell crumbs, and finished with warm chocolate sauce and roasted pistachios. Our McBride Sisters Collection Red Blend was made for this moment, its lush dark fruit and hint of baking spice playing beautifully against the bittersweet chocolate and creamy cannoli flavors. Italian romance, one sip and bite at a time.

Ingredients

Cannoli Cream - Ingredients (Yields ~1.5 quarts)

2 cups heavy cream
1 cup whole milk
¾ cup granulated sugar
4 egg yolks
1 tbsp pure vanilla extract
1 tsp vanilla bean paste
1 cup whole milk ricotta (drained overnight)
½ cup mascarpone
½ cup powdered sugar
½ tsp cinnamon
Pinch of sea salt

Crushed Cannoli Shell Roll - Ingredients

4–5 cannoli shells
1 tbsp raw sugar (adds sparkle + crunch)

Warm Chocolate Sauce Base - Ingredients

½ cup heavy cream
½ cup semi-sweet chocolate
1 tbsp butter Pinch of sea salt

Pistachio & Chocolate Finish

2 tbsp chopped roasted pistachios
Extra warm chocolate sauce for drizzle

Directions

Cannoli Cream

Make Custard Base. Heat cream + milk until steaming. Whisk yolks + sugar. Temper with warm dairy. Cook to 170–175°F until slightly thickened. Stir in vanilla + salt. Chill completely.
Prepare Cannoli Cream Whip ricotta, mascarpone, powdered sugar, cinnamon until smooth and fluffy.
Churn chilled custard in ice cream maker. During final 2 minutes, fold in cannoli cream (ribbon style, not fully blended). Add mini chocolate chips if desired. Freeze 3–4 hours to firm.

Crushed Cannoli Shell Roll

Pulse shells in food processor to medium crumbs (not dust). Mix with raw sugar.
To assemble: Scoop firm ice cream into a tight ball. Roll immediately in crumbs to coat sides only (leave top visible).

Warm Chocolate Sauce Base & Pistachio & Chocolate Finish

Heat cream → pour over chocolate → whisk smooth → stir in butter + salt. Keep warm but not hot.
Spread 2–3 tbsp onto plate before placing ice cream.
Swipe warm chocolate sauce on chilled plate
Place crumb-rolled ice cream scoop center Drizzle chocolate
Sprinkle pistachios Add chocolate curl