Ice Cream Cone Cannolis Recipe

These Ice Cream Cone Cannolis are an adorable twist on the classic Italian dessert recipe! The cannoli cream is super easy to make with just 3 ingredients!

Image of Ice Cream Cone Cannolis

Ice Cream Cone Cannolis Recipe

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.

How to Make Cannolis

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.

Image of Ice Cream Cone Cannolis From Above

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 Cannolis Recipe

  • Author: Shelly
  • Prep Time: 10 minutes
  • Cook Time: 0 minutes
  • Total Time: 10 minutes
  • Yield: 12 Cannoli Cones 1x
  • Category: Dessert
  • Method: No Bake
  • Cuisine: Italian


These Ice Cream Cone Cannolis are an adorable twist on the classic Italian dessert recipe! The cannoli cream is super easy to make with just 3 ingredients!


  • 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

Keywords:: how to make cannolis, cannolis recipe, cannoli cream recipe, cannoli cream, italian dessert, italian dessert recipe, homemade cannoli

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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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I just stumbled upon this. Can’t wait to try! I truly enjoyed the author’s post ;-). My kind of gal!

Barbara Niemeyer
Barbara Niemeyer

I would also like to know how far in advance you can make them without them getting this a make them the day of and serve? or can i make them a couple of days out and freeze?

Gluta Aura Wink

It’s in fact very difficult in this full of activity life to listen news on Television,
thus I simply use world wide web for that purpose, and get the latest information.


Does anyone know if you can make them and freeze fully assembled? Would they get too soggy as they thaw?


Thank you so much for this amazing recipe. I’m the baker in our group of friends and they has been begging for me to try them. These were a huge hit. The only problems were the belly aches from eating too many! I did fold in a cup of heavy cream into the filling. It kicked up the creamy mess a notch.


Instead of draining the ricotta if you can get a ricotta called IMPASTATA it’s thick and is the ricotta best used for Cannoli. Also use vanilla and a *few drops of cinnamon oil. I use regular sugar instead of powdered sugar. It’s important to mix the ricotta very well making it creamy. My family has been making Cannoli for generations. Enjoy!


Just found this on Pinterest. SO excited to try it! Thank you =)


My Sicilian grandmother used to add just a bit of red wine to the cannoli filling. I haven’t made them in ages because the shells are difficult. The ice cream cone is genius!! Tip: shaved chocolate is a nice alternative to chocolate chips if you have a block of it in the pantry.


what a great idea! May i ask (i swear i read thru this twice to see) are these regular size sugar cones, or the mini sugar cones (which i cannot find, but i love in all their cuteness!)


This looks WONDERFUL!! Thanks for sharing. I’m thinking “girls’ night” treat! 🙂

Aninas Recipes

Really look amazing!! Great recipe!!

Ranee @ Arabian Knits

My husband suggested that you call these conolis. 🙂


WOW you just gave me something to make for New Years eve!!! I DON’T COOK anymore. I am not one of those doting little old ladies (74) that love to cook so for NYE I am going to bake the pumpkin cookies and make the Cannoli’s. After 5 kids, 9 grands, and 5 great’s I am tired. Throw in 64 Foster kids also. I need easy stuff!!!!


As a snotty New Yorker, I have a really hard time believing that anyone outside of this city knows what a real cannoli tastes like. Until I try some out-of-state cannoli and prove it to myself, I’ll suspend my disbelief and say these look really good.

Ms. Morgan

Holy Smokes Procrastination Girl! You’ve become my hero with this recipe? Can I be you when I grow up? 😉

Seriously though my younger sister is a huge cannoli addict and these will make her very happy.


I made these this past weekend for a cookie swap party (or well really just a cookie binge eating party) but used crushed red and green m&ms to line the cones. they were a huge hit and holy cow they were so easy to make! my mom taught me to make cannolis using mascarpone cheese but i always felt the texture was a bit thick and way too sweet. but i had never thought to drain the ricotta cheese first, it all makes so much sense now! delicious. I save the left over filling in a tub and i’ve been… Read more »


How far ahead can I make the filling?


My daughter-in-law sent this link to me and so glad she did. She knew that I have been wanting to try making cannolis. These look great and I will be making these soon!


This is fantastic! I was just talking about my need for making cannolis. I feel this is my perfect recipe! Thank you!

Mighty Morgan

Yup…I made this….instead of doing what I was supposed to have been doing (Procrastinating) and they were ddddeeeeelllliiiiiccccciiiioooouuuusssss!


These are great for entertaining! I’ve made these before (similar recipe) and they were a huge hit! Beautiful photography!

Cranberry Morning

Those look amazing! Believe it or not, I’ve never ever eaten OR seen a canoli! Gotta make these. What a treat! 🙂


AH! I think this is SO YUMMMY! I need to make it ASAP. I love cannoli but this is better

Kayle (The Cooking Actress)

Omigosh. You’re my hero. I love cannoli but have been so afraid of making those shells. Now I have a great way to make them! Thank you!


You may be Procrastination Girl but I am Procastination QUEEN lol – the cannoli cones look great but it’s the writing that dazzles me – you really are on to something with the nail polish trick, never thought of it that way. Thanks for making me smile today!

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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