Ice-Cream Cone Cannoli

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ice cream cone cannoli recipe
Photo: Liz Andrew/Styling: Erin McDowell

Ever heard the phrase “fake it till you make it?” Aside from being some of the wisest words ever spoken, it 100 percent applies to cooking. Take this recipe for cannoli. We keep the filling traditional—just like you'd get at any Italian bakery—but don’t futz around trying to make fancy shells for the filling.

We prefer a shortcut involving ice-cream cones, which means you can have dessert ready in about 30 minutes and you don’t have to turn on the oven to get there. In the words of Ina Garten, how fabulous is that?


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.

Nutrition Facts
  • 185 calories

  • 8g fat

  • 23g carbs

  • 6g protein

  • 15g sugars

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Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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