Ice-Cream Cone Cannoli

By MooK

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

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.