Ice-Cream Cone Cannoli

Ice-Cream Cone Cannoli

Photo by


  • Prep Time

    minutes

  • Total Time

    minutes

  • Servings

    servings


Ingredients

  • 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

Directions

With a serrated knife, cut about 1½ inches off each cone, removing the pointy ends. (Save these for crumbling on top of ice cream.) In a medium bowl, whisk the ricotta with the sugar,vanilla extract and orange zest to combine. Add the chocolate and mix to combine. Transfer the ricotta mixture to a 1-gallon ziplockplastic bag. Cut ¼ inch off a bottom corner of the bag. Working one at a time, pipe the filling into each cone, stopping when it just reaches the edge. Dip the ends of the cannoli into the pistachios. Serve within 45 minutes.


Nutrition

Facebook Conversations