Cannoli Milkshake

The Sicilian antidote to hot summer evenings.


  • 1 ¾ cup flour
  • 1 ½ teaspoon sugar
  • ½ teaspoon salt
  • 3 tablespoons chilled butter, cut into pieces
  • 1 egg
  • ⅓ cup marsala wine, plus more
  • Metal straw
  • Vegetable oil
  • 1 egg white
  • ½ cup ricotta
  • ½ cup vanilla ice cream
  • ¼ cup chocolate chips
  • ¼ teaspoon cinnamon



Make the straws, about 20: Whisk together flour, sugar and salt. Add in butter and push pieces apart using your fingers until the butter chunks are the size of peas. Mix in egg and wine until shaggy dough forms. If the dough is still too dry, add one tablespoon of wine at a time. Let dough rest at room temperature for at least 30 minutes.

Heat ½ inch of vegetable oil in a skillet to 350 degrees. Roll out dough into a very thin sheet, about 1/16th inch. Cut into ½ inch by length of metal straw you are using. (example: my straw was 8 inches, so my rectangles measured ½ inch by 8 inches). Roll the rectangle around metal straw and seal edges well. Drop in hot oil and fry until golden and puffed, about 30 seconds to one minute. Repeat with the rest of the dough for more straws. These can be stored in the freezer for future use.

Make the milkshake: Blend ricotta, ice cream, chocolate chips and cinnamon until smooth and frothy. Served in a chilled glass and garnish with chocolate chips.

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