Ice Cream Cone Cannoli

My house is crazy-town right now.  Loon-ville.

My 8 year old has played Mary Had a Little Lamb seventy bazillion times on his recorder in the past 30 minutes, my dogs have not accepted the time change and won’t stop barking at me to feed them an hour early, I still have groceries in the bags on my dining room table ever since I got back from the super-market 6 hours ago, my 6 year old is insisting we decorate his gingerbread house right now and dinner is totally not getting cooked.

Yet, I sit here typing.

I don’t think I have ever given you the illusion that I have it all together…at least, I certainly don’t hope so.


The other day I legitimately wrote “take a shower” on my “to-do” list.  It’s true.


So instead of doing any of the grown-up things I SHOULD be doing, like making schedules and addressing Christmas cards, I decided to attempt cannoli cream.

It’s like my super-hero power…coming up with completely unrelated diversions from my adult responsibilities.

I will be called Procrastination Girl.  I will wear sweats and a pink cape made of cozy fleece and my weapon will be a laser-shooting gun that looks like nail polish.  Because, honestly, painting my nails is my go-to form of procrastination.  Why?  Because not only does it take a good 30 minutes,  you have at least an hour after you’re done to procrastinate more while they dry.

Fold laundry?  Nope, sorry, my nails are wet.

Unload the dishwasher?  No can do…wet nails.


Ok, back to cannoli cream.

I tried to make it once before and it was a huge heaping pile of suck.

It seems the trick is to let your ricotta drain, drain, drain.  And then drain a little more.   When you’re done with all the draining, it’s about as easy as anything I have ever made.

Here’s how I did it…

I used a strainer and a paper towel, but if you have a cheese cloth that would work better.

I let it sit in my fridge overnight.  I am not a ricotta cheese expert, but it worked perfect for me.  See in the last picture the liquid that drained out?  I would occasionally give it a little squeeze and I changed the paper towel once or twice when it appeared to be getting really wet.  If you have a cheese cloth, that would be best, but it worked for me with a paper towel.

When my ricotta was dry I mixed in some sifted powdered sugar and chocolate chips.  I filled a ziplock with the cream and stuck it back in the fridge until I was ready to use it.

Now to the cannoli “shells”.

Since I am all about taking the easy route I decided to fill ice cream cones with the cannoli cream instead of going to all the trouble of making shells…because that would require me to fry stuff and that doesn’t fit in with my procrastination schedule.

The idea has been around for a while, but I thought it was just too cute not to try and share.

Ice Cream Cone Cannoli.

Here’s the details..

You need sugar cones, melted chocolate and mini chocolate chips…or you could use pistachios…that’d be really good!

Just melt some chocolate and dip the edge of your cone in that…

and then roll the chocolate into the chips…

Let them set up…it shouldn’t take too long and fill them with your prepared cream when you are ready to serve.  The cones will get soggy if you fill them too far in advance.

Ok, Procrastination Girl must now remove her cozy fleece cape and start dinner.  My family insists on eating, it’s kind of a drag.


Ice Cream Cone Cannoli

  • Author: Cookies & Cups


makes enough filling for 12 cones


  • 24 oz whole milk ricotta
  • 3/4 cup sifted powdered sugar
  • 1 cup chocolate chips


  1. Place your ricotta in a strainer lined with a cheese cloth or paper towel. Let it sit overnight, occasionally squeezing to help release the liquid.
  2. When the ricotta is strained, stir in your sifted powdered sugar and chocolate chips until combined thoroughly.
  3. Place in a piping bag or ziplock until ready to use.


* Optional ~ you can add 1 teaspoon of vanilla or the zest of an orange or lemon to give it a different flavor

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Hi! I’m Shelly and I’m an addict. Of the buttercream sort. I started this site a few years ago as a way to justify my sugary, buttery obsession with desserts. It has worked out well for me so far, because as it turns out you guys all love sugary, buttery desserts too! It feels good to know you're not alone, doesn’t it?

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73 Responses
  1. Melissa

    So I see from your comments, I am the only one with a question. Maybe have two…first for my girls’ birthday I dipped sugar cones in chocolate (it was an ice cream party) but the chocolate went on so heavy, to roll them in more chocolate would be a lot of chocolate. My question is how can that not happen? And two, would it be more tasty to dip more than just the top of the cone, or would that be too much?

    1. shelly

      Well, too much chocolate isn’t a phrase I have ever used 🙂 BUT you could certainly dip them in chocolate and omit the chips, that would be fine! I think next time I make them I will pour melted chocolate on the inside of the cone (then tap off the excess), like a Drumstick, so the entire inside of the cone is coated in chocolate. It will be tasty but also help as a shield for the cannoli cream, so the cone won’t get soggy…does that make sense?

  2. Great idea! I recently tried to make cannoli shells from scratch and though they fried up nicely, they were really chewy. I certainly won’t go to all that trouble again. I ended up picking up some shells at the local Italian deli instead. But I think using ice cream cones is a wonderful substitution and I think I’ll serve these for Christmas dessert after we devour the cioppino I am making as the main course! Great post!

  3. From a fellow procrastinator- just remember, never do today what can be put off until tomorrow! I really and truly had to LOL at your “huge heaping pile of suck” comment regarding previous cannoli cream attempts! That is a keeper in the spicy adjectives department. Love it!

  4. Hey Procrastination Girl – Do you have an extra cap for me? I should be at least planning dinner, putting away my groceries and hiding a few presents before the kids get home from school but instead I’m sitting here reading your blog! Love the ice cream cone idea – much easier!

  5. This is fabulous…..I love cannoli anything. And it’s seems super easy.
    I’m a fan of procrastination… fact I’m sort of an expert at it….so keep procrastinating and coming up with these amazing concoctions to help the rest of us procrastinators do what we do best!!!

  6. Kristen E

    Brilliant! Cannoli are my very very favorite dessert, and while I have cannoli molds to make the shells, it’s a lot of work, and I’m kind of with you on the procrastination thing. These are adorable and perfect and now I have to make them. 🙂 Thanks!

  7. I write ‘take shower’ ‘eat breakfast’ and other random, OBVIOUS things on my to-do list too. Mainly so I get the satisfaction of crossing them off, making me feel like I ACTUALLY did something I was supposed to do. Speaking of nail polish, just painted mine instead of packing lunches. And now, instead of working out, I want to make THESE. They’re cute and look Deeeeelicious!

  8. I totally use baking as procrastination also! Plus then you have cookies to console when you don’t do so hot on your exams.

    Not that I know anything about that,

    Cannoli cream! You are my hero.

  9. I think your outfit should be footy pj’s instead, you know, more functional, if you ask me 😛

    And where you come up with these ideas is beyond me, I fall deeper in love with your sweet mind every time I read something here, then I cry a little at the thought of all the calories I will be consuming.

  10. Mandy

    Sounds Amazing! My son LOVES Cannolis and has a cannoli eating contest every time we go to this Italian buffet here in Denver! I will have to try this for him!!

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Shelly Hi! I’m Shelly and I’m an addict. Of the buttercream sort. I started this site a few years ago as a way to justify my sugary, buttery obsession with desserts. It has worked out well for me so far, because as it turns out you guys all love sugary, buttery desserts too! It feels good to know you're not alone, doesn’t it?

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