Dessert

Cannoli Icebox Cake Recipe

ByMariam Harutyunyan September 5, 2026September 5, 2026

Introduction

This Cannoli Icebox Cake is a delightful no-bake dessert that layers creamy ricotta filling with crunchy graham crackers. Inspired by classic cannoli flavors, it’s studded with pistachios and mini chocolate chips for a sweet and nutty treat that’s perfect for warm days or easy entertaining.

The image shows two rectangular slices of a layered dessert placed on a white marbled surface. Each slice has five visible layers of light brown biscuit layers alternating with creamy white filling that has a soft, slightly fluffy texture with small dark chocolate chips mixed inside. The top layer is a thicker spread of the same creamy white filling, sprinkled with a mix of dark chocolate chips and chopped green pistachio nuts, giving a contrast of dark brown and light green on white. Small pieces of pistachios and chocolate chips are scattered around the slices on the white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 cup heavy cream
1 pound whole-milk ricotta

1 cup (113 g) confectioners’ sugar
1/2 orange, zested

1 teaspoon pure vanilla extract
1/4 teaspoon ground cinnamon

1/4 teaspoon kosher salt
1/3 cup finely chopped roasted pistachios
1/3 cup mini chocolate chips

12 graham crackers

Instructions

Step 1: In a large bowl, use a handheld mixer on medium-high speed to beat the heavy cream until stiff peaks form. In another large bowl, beat the ricotta, confectioners’ sugar, orange zest, vanilla extract, cinnamon, and salt until well combined. Gently fold the whipped cream into the ricotta mixture until just combined.
Step 2: In a small bowl, mix together the chopped pistachios and mini chocolate chips. Add about half a cup of this mixture to the ricotta mixture and fold to combine. Reserve the remaining pistachio mixture for topping.

Step 3: Line a 9″ x 5″ loaf pan with plastic wrap, leaving a 2-inch overhang on the long sides. Spread about a quarter of the ricotta mixture evenly on the bottom of the pan. Add a layer of graham crackers on top, breaking them as needed to fit.
Step 4: Repeat layering the ricotta mixture and graham crackers to create four layers total, finishing with a layer of graham crackers. Wrap the plastic wrap over the top and refrigerate the cake until chilled, at least 4 hours or overnight.
Step 5: When ready to serve, unwrap the top and place a platter or cutting board over the loaf pan. Carefully invert the pan to release the cake, then remove the plastic wrap. Sprinkle the reserved pistachio and chocolate chip mixture over the top before slicing and serving.

Tips & Variations

For extra flavor, toast the pistachios lightly before chopping to enhance their nuttiness.
Try adding a splash of orange liqueur to the ricotta mixture for an adult twist.
If you prefer a crunchier texture, substitute the graham crackers with cannoli shells broken to fit the pan.

Use full-fat ricotta for the creamiest texture and best flavor.

Storage

Store the icebox cake covered in the refrigerator for up to 3 days. It’s best enjoyed chilled to keep the graham crackers slightly crisp. If the crackers soften too much, you can freeze the cake for about an hour before serving to firm it up slightly.

How to Serve

A slice of layered dessert sits on a white plate with a silver fork beside it. The dessert has five layers of light brown, crumbly biscuit or wafer alternating with four thick layers of creamy white filling that has small bits of dark chocolate chips and pistachio nuts inside. The top layer is creamy white with scattered pieces of green pistachios and chocolate chips adding texture and color. The white plate is placed on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use part-skim ricotta instead of whole-milk ricotta?

While whole-milk ricotta provides a richer and creamier texture, part-skim ricotta can be used if you prefer a lighter dessert, though the filling may be less smooth.

How long can I make this cake in advance?

This icebox cake can be assembled up to a day ahead and stored in the refrigerator. The flavors meld nicely overnight, but avoid making it much earlier to prevent the crackers from becoming overly soggy.