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If you love the sweet, creamy filling of a classic cannoli and the crunchy, chocolate-dipped cones from the ice cream truck, Cannoli Ice Cream Cones are the best of both worlds! With chocolate-lined sugar cones filled with rich no-churn cannoli filling ice cream and topped with a sprinkle of pistachios and chocolate chips, it’s a fun, easy summer treat!
Delicious Details
- Cuisine Inspiration: American, Italian
- Primary Cooking Method: No-bake
- Dietary Info: Gluten-free option
- Skill Level: Easy
Cannoli Ice Cream Cones – Dessert Mash-Up
Is this a fun way to eat a fancy, gourmet Italian pastry? Or is it a glammed-up gourmet version of those Drumstick ice cream cones from the ice cream truck or a box in your freezer? Either way, they are easy and so good.
I’m not even a big cannoli fan, but my husband, well, he loves them! So I decided that one of his favorite desserts and my favorite – ice cream – should get together and have a dessert baby that we will both enjoy! So that’s how these cannoli ice cream cones came about. And I think you’ll love them as much as we do – here’s why…
- Fun to make. There’s always such satisfaction in making something that looks impressive, but is really quite simple. Add in the nostalgia factor with a foodie twist, and it doesn’t get better!
- Great flavors and textures. You have everything you love about a cannoli, from the crisp shell, bits of chocolate and pistachio, and creamy filling with the ricotta balancing the sweetness. All in a frosty summery treat!
- Easily gluten free. It’s easier than ever to find gluten free sugar cones in the grocery store, and that’s the only swap you have to make to enjoy this ice cream dessert.
Recipe Ingredients
Here’s a brief overview of what you’ll need to make these cannoli ice cream cones, as well as any information you might need, including substitutions. You’ll find the full amounts and detailed instructions in the recipe card further down in the post.
For the cones
- Sugar cones. You can use gluten free cones like the ones from Joy Cones or Let’s Do… Gluten Free, if needed.
- Dark chocolate. Chopped.
- Mini chocolate chips. You can also use more chopped chocolate instead, if you prefer.
- Chopped pistachios. Raw or roasted, salted or unsalted, depending on your preferences.
For the cannoli ice cream
- Ricotta cheese. Either part-skim or whole milk ricotta can be used.
- Sweetened condensed milk. You’ll need one can. Do NOT use evaporated milk.
- Vanilla extract.
- Heavy cream. Make sure it is very cold so it whips more easily.
- Mini chocolate chips. Again, chopped chocolate can be substituted.
- Chopped pistachios. Same options as above.
Quick Tips
- Don’t skip the first step. Yes, I want to make sure you line the cones with chocolate and let it firm up. This keeps the cones from getting soggy during the freezing process. And more chocolate never hurt anything!
- Hold them up. When I first made these, I just set the cones inside glasses and jars to keep them upright, but now you can get a cone holder to make things even easier.
- Fill them up. Pour the ice cream into the wrapped cones so that it comes up just about an inch above the top of the cone, but still below the top of the wax paper that you’ve wrapped around the cones. You don’t want it overflowing, but you want a nice amount above the cone.
- Freeze what’s left. If you don’t want to make 12 cones or have extra ice cream base, just put it into a container and freeze it to enjoy by the scoop.
Cannoli Ice Cream Cones
Ingredients
For the cones
- 3 oz chopped dark chocolate
- 12 sugar cones, gluten free if needed
- 1/4 cup mini chocolate chips
- 1/4 cup chopped pistachios
For the cannoli ice cream
- 15 oz ricotta cheese (part skim or whole milk)
- 14 oz can sweetened condensed milk
- 1 tablespoon vanilla extract
- 1 pint heavy cream , well chilled
- 1/2 cup mini chocolate chips
- 1/4 cup chopped pistachios
Instructions
For the cones:
- Melt 3 oz chopped dark chocolate in the microwave at 50% power, stirring every 15-30 seconds, until melted and smooth, or in a small saucepan over very low heat on the stove.
- Using a pastry brush, brush the melted chocolate on the inside each of the 12 sugar cones, and allow to harden, placing in the refrigerator if necessary.
- Wrap each cone in wax paper tightly so that it comes about 1 1/2-2 inches above the tops of the cones, taping the paper to keep it in place. Place the cones upright in empty jars or glasses.
- Prepare the ice cream mixture as per the directions below and carefully pour the mixture into the cones so that it comes about an inch above the top of the cone.
- Sprinkle the top of each with 1/4 cup mini chocolate chips and 1/4 cup chopped pistachios about a teaspoon of each on top of each cone.
- Place in the freezer upright for about 6 hours or until frozen.
For the ice cream:
- Place a large glass or metal bowl in the refrigerator or freezer for whipping the cream.
- In a medium bowl, whisk together 15 oz ricotta cheese, 14 oz can sweetened condensed milk, and 1 tablespoon vanilla extract until smooth. Set aside.
- In the chilled bowl, using an electric mixer or whisk, beat 1 pint heavy cream to soft peaks.
- Gently fold the condensed milk mixture into the whipped cream, then fold in 1/2 cup mini chocolate chips and 1/4 cup chopped pistachios.
- Fill the cones as directed above. If there is any extra ice cream mixture, pour it into a container that you can freeze and has an airtight lid, cover, and place in the freezer until frozen.
Notes
Did you make this?
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Hi Marlene,
Honestly, I’ve never tried canoli like this, but your way of presenting the recipe convinced me. I might as well give this a try after a quick trip to the supermarket. And I really loved that you added pistachio instead of hazelnuts, btw!
I hope you enjoy the cannoli ice cream cones. They’re a favorite at our house!
This looks like an awesome recipe to try. Really enjoy your site very much!
Thank you, Brianne.
Thank you, Laura!
If you are ever in Boston, go to Mike’s in the North End and have their cannoli. the very best!!!
Thanks for the tip, Marlene!