Ice-Cream Cone Cannoli (PureWow)
·1 min read

Ice-Cream Cone Cannoli

Servings: 12 servings

Time: Start to Finish: 35 minutes


12 sugar cones

2 cups whole-milk ricotta cheese

1 cup confectioners’ sugar

1 teaspoon pure vanilla extract

2 tablespoons orange zest

¼ cup chopped dark chocolate

¼ cup chopped pistachios


1. Using a serrated knife, cut about 1½ inches off the end of each cone, removing the pointy ends. (Save these for crumbling on top of ice cream.)

2. In a medium bowl, whisk the ricotta with the sugar, vanilla extract and orange zest to combine. Add the chocolate and mix to combine.

3. Transfer the ricotta mixture to a 1-gallon Ziploc plastic bag. Cut ¼ inch off one of the bottom corners of the bag.

4. Working with one cone at a time, pipe the filling into each cone, stopping when it just reaches the edge.

5. Dip both ends of the cannoli into the pistachios. Serve within 45 minutes of filling.