Ice-Cream Cone Cannoli
By MooK
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Ingredients
- 12 sugar cones
- 2 cups whole-milk ricotta cheese
- 1 cup confectioners' sugar
- 1 teaspoon pure vanilla extract
- 2 tablespoons orange zest
- 1/4 cup chopped dark chocolate
- 1/4 cup chopped pistachios
Details
Preparation
Step 1
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.
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