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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!

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.

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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

Description

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!


Ingredients

Scale
  • 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

Nutrition

  • Serving Size:
  • Calories: 240
  • Sugar: 23.3 g
  • Sodium: 47.8 mg
  • Fat: 12.7 g
  • Trans Fat:
  • Carbohydrates: 26.2 g
  • Protein: 7.7 g
  • Cholesterol: 28.9 mg

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

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73 comments on “Ice Cream Cone Cannolis Recipe”

  1. 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!

  2. 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.

  3. 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!)

  4. 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!!!!

  5. 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.

  6. 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.

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