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.

MY OTHER RECIPES

 

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.

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Ice Cream Cone Cannoli

  • Author: Cookies & Cups

Description

makes enough filling for 12 cones


Ingredients

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

Instructions

  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.

Notes

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

75 Responses

  1. 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!!

  2. 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.

  3. 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.

  4. 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!

  5. 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!

  6. This is fabulous…..I love cannoli anything. And it’s seems super easy.
    I’m a fan of procrastination…..in 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!!!

  7. 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!

  8. 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!

  9. 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!

  10. 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?

  11. These are so flippin’ cute, Shelley! As for the recorder playing – well, it just might drive me to an early grave. In our house, it’s “Hot Cross Buns” over and over (and over) again.

  12. Andrea

    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!

  13. 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!

  14. 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 eating it for dessert with the broken cones i couldn’t use :]

  15. 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.

  16. Stephanie

    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.

  17. Nancy

    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!!!!

  18. terry

    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!)

  19. barbara

    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.

  20. Concetta

    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!

  21. Tina

    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.

  22. Barbara Niemeyer

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

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