Shelly's Recipe

CANNOLI ICE CREAM CAKE

Category: Frozen Desserts

3 almond biscotti cookies (3 ounces), broken into large chunks
2 tbsp unsalted butter , melted
2 pints vanilla ice cream
8 oz whole-milk ricotta
1/2 cup orange marmalade
1/4 cup mini semisweet chocolate chips
1/4 cup shelled pistachios , chopped rough
1/8 tsp vanilla extract
1/8 tsp ground cinnamon

Adjust an oven rack to the middle position and heat the oven to 350 degrees. Pulse the biscotti and butter in a food processor until coarsely ground, about 10 pulses. Spread the mixture out over a baking sheet and bake until golden brown and fragrant, 5 to 10 minutes. Let cool.

Line a loaf pan with plastic wrap, letting the ends of the plastic wrap overhang the pan by 6 inches. Scoop the ice cream into a large bowl, then work to soften, (see related Tip). Fold the ricotta, marmalade, chocolate chips, pistachios, vanilla, and cinnamon into the ice cream until uniformly mixed. Spread the mixture evenly in the prepared loaf pan. Sprinkle the toasted biscotti crumbs evenly over the top, pressing them lightly into the ice cream to form a crust. Wrap the pan tightly with plastic wrap and freeze until firm, about 6 hours.

To serve, unwrap and gently tug at the overhanging plastic wrap to remove the loaf from the pan. (If necessary, dip the bottom of the pan into hot water.) Using the plastic wrap to handle the loaf, invert it onto a serving platter. Peel away and discard the plastic wrap. Allow the cake to sit at room temperature for a few minutes before slicing. Serves 6 to 8

To Make Ahead: This ice cream cake can be assembled and held in the freezer, wrapped tightly in plastic wrap, for up to 1 week. Because the ricotta becomes icy at very low temperatures, remove the cake from the loaf pan and let it sit out for about 15 minutes before slicing.