cannoli icebox cake!

Cannoli icebox cake just might be your new favorite way to eat a cannoli!

so I had an idea………

Longtime readers know that I LOVE a good mashup . From popsicles to hamantaschen to muddy buddies I love taking familiar treats and flavors and reimagining them. Longtime readers ALSO know that I’m not the strongest when it comes to recipe development, so starting with an idea that’s somewhat established gives me the boost I need to create something new.

For this month’s “Sweet Treats for your Sweet Tooth” series with Elizabeth, we chose a no-bake dessert to serve up during the warmer months. And by some miracle I already had an idea in mind – a cannoli icebox cake!

wonton wrappers to the rescue (again)!

If there’s one thing you will always find in my freezer it’s a package of wonton wrappers. These babies are SO versatile and can go sweet as well as savory. I used them most recently in this chicken salad (SO GOOD), and noticed how much their texture reminded me of cannoli shells.

And an idea was born!

what is icebox cake?

One of my most viral posts is this Biscoff icebox cake. It is one of my most requested desserts, and with good reason – it’s fast, easy and delicious! 

At its most basic, an icebox cake is a no-bake dessert consisting of some kind of cookies, wafers or crackers layered in a pan with whipped cream, then refrigerated overnight. As it sits the cookies absorb the whipped cream, soften and expand, and the end result is a sliceable “cake” that doesn’t require an oven!

I envisioned layers of cinnamon-sugar wonton wrappers layered with a cannoli filling and couldn’t wait to get started!

what ingredients do you need for cannoli icebox cake?

For this recipe you will need:

• wonton wrappers
• butter
• granulated sugar
• ground cinnamon
• heavy cream
• cream cheese
• confectioner’s sugar
• ricotta cheese
• mini chocolate chips

how do you make it?

Start by making the cinnamon-sugar wontons. Brush both sides of the wrappers with melted butter and sprinkle both sides with cinnamon-sugar. I like to bake these on a wire rack set over a baking sheet so that the heat circulates on the tops and bottoms, resulting in the crispiest texture.

While the wontons are baking and cooling, make the cannoli filling. This is as easy as combining all of the ingredients in a bowl!

Now it’s time to layer your icebox cake. Line a loaf pan with plastic wrap in both directions, being sure to leave an overhang on all sides. This will assist in removing the cake from the pan. Spread a thin layer of cannoli filling on the bottom of the pan and then a layer of wontons. Since the wontons are thinner than the typical cookie/wafer used in these types of cakes, I did a double layer, slightly overlapping the wontons. You’ll then spread one-third of the remaining cannoli filling over the wontons, using the back of a spoon to even it out. Repeat this layering twice more, cover and freeze overnight.

When ready to serve remove the cake from the pan and invert onto a serving board or tray. Crush the remaining wontons and sprinkle on top. Slice and serve!

embrace the mess!

I typically like to test a recipe at least once before sharing here, but it’s been a busy month that didn’t leave time to try this cake out earlier. That said, I couldn’t be more pleased with how it came out! The wontons didn’t absorb the filling like a typical cookie or cracker, but were delicious nonetheless. The crunch of the reserved wontons on top was the perfect counterpart, and the filling tasted exactly like a cannoli filling!

Icebox cakes typically slice more neatly than this one did, but if you ever eat a cannoli you know that it’s a bit of a mess – so I decided to “lean in” and embrace it here!

a few notes!

Before you come at me for calling this a no-bake dessert, let me address it by saying that you can make the wontons at least a week in advance and keep them in a ziploc bag. 

I considered frying the wrappers to get a more “cannoli shell” appearance and flavor – but it seemed like a waste given that the wrappers would not be visible. As for that fried flavor of cannoli shells I was willing to forego for the ease of baking them. You can check out this recipe for how to fry the wrappers – you can skip the melted butter and simply coat the drained wrappers in the cinnamon-sugar.

I know that cannoli filling can vary – containing everything from citrus zest to candied fruits. You do you; this is a very forgiving recipe!

Be sure to check out Elizabeth’s fun and festive red white and blue ice cream recipe and let me know if you try this cannoli icebox cake!

Cannoli Icebox Cake!

sherisilver

It's like eating a cannoli - in cake form!

5 from 3 votes

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 7 minutes mins

Total Time 27 minutes mins

Course Dessert

Servings 8

Calories 481 kcal

Equipment

• Sheet pans
• wire cooling racks
• pastry brush
• hand mixer
• 9 x 5 loaf pan

Ingredients

  

1x2x3x

For the cinnamon-sugar wontons:

• 24 wonton wrappers
• 4 tablespoons unsalted butter
• 1/2 cup granulated sugar
• 1 tablespoon ground cinnamon

For the cannoli filling:

• 3/4 cup chilled heavy cream
• 8 ounces cream cheese at room temperature, cubed
• 1/2 cup confectioner's sugar
• 1 cup ricotta cheese
• 1/2 teaspoon ground cinnamon
• 1/2 cup mini chocolate chips

Instructions

 

Make the cinnamon-sugar wontons:

• Pre-heat the oven to 400 degrees. Line 2 sheet pans with parchment paper and top with wire cooling racks. Divide the wontons between the 2 prepared pans.
• Melt the butter and set aside to cool slightly. Mix the sugar and cinnamon in a small bowl.
• Use a pastry brush to brush the tops of the wontons with the melted butter. Sprinkle with the cinnamon-sugar. Flip the wontons over and repeat. Bake till golden brown, 5 - 7 minutes (watching carefully after 5 minutes to avoid burning). Remove from the oven to cool (can be prepared 3 - 5 days ahead. Store in an airtight container at room temperature).

Make the cannoli filling:

• In a medium bowl whip the cream to stiff peaks, being careful not to over whip. Place in the fridge while you proceed with the rest of the recipe.
• Beat the cream cheese and sugar till smooth and fluffy. Add the ricotta and cinnamon and beat again. Fold one-fourth of the whipped cream into the mixture to lighten. Then add the rest of the whipped cream, along with the chocolate chips and fold until combined.

Assemble the cake:

• Line a 9 x 5 loaf pan with plastic wrap in both directions, leaving an overhang on all sides. Spread some of the ricotta mixture on the bottom of the pan. Top with 6 of the wontons, overlapping as needed. Top with one-third of the ricotta mixture and spread evenly over the wontons. Repeat this layering two more times (you will have leftover wontons; these will be used for the garnish).
• Cover with plastic wrap and freeze for at least 8 hours, or overnight.
• To serve, remove the cake from the freezer about 30 minutes in advance. Invert the cake onto a serving plate or platter and remove the plastic wrap. Crumble the reserved wonton wrappers and place on top of the cake. Slice and serve.

Nutrition

Serving: 1gCalories: 481kcalCarbohydrates: 45gProtein: 9gFat: 31gSaturated Fat: 19gPolyunsaturated Fat: 1gMonounsaturated Fat: 7gTrans Fat: 0.3gCholesterol: 88mgSodium: 259mgPotassium: 117mgFiber: 1gSugar: 29gVitamin A: 1053IUVitamin C: 0.2mgCalcium: 143mgIron: 1mg

Keywords cake, cannoli, icebox cake, wontons

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About the author

Sheri Silver

Sheri Silver is a New York-based food photographer and recipe developer who has been cooking and baking for over 30 years. She works with brands, authors and restaurants to create recipes that are as beautiful as they are foolproof - and every recipe on this blog has been made, tweaked and eaten in her own kitchen.

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