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Cannoli Ice Cream Cones

Fill sugar cones with a no-churn cannoli ice cream for a fun frozen fusion of the classic Italian dessert and childhood favorite Drumstick cones.
Course Dessert
Cuisine American
Keyword frozen desserts, gluten free desserts, ice cream, kid friendly, no-churn ice cream, vegetarian
Prep Time 30 minutes
Cook Time 6 hours
freezing time 6 hours
Total Time 6 hours 30 minutes
Servings 12
Calories 483kcal
Author Brianne @ Cupcakes & Kale Chips

Ingredients

For the cones

  • 12 sugar cones can use gluten free
  • 3 oz dark chocolate, chopped
  • 1/4 cup mini chocolate chips
  • 1/4 cup chopped pistachios

For the cannoli ice cream

  • 16 oz ricotta cheese
  • 14 oz sweetened condensed milk (1 can)
  • 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 the chocolate in the microwave at 50% power, stirring ever 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 of the 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 in 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 about a teaspoon of mini chocolate chips and a teaspoon of chopped pistachios.
  • 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 the ricotta cheese, sweetened condensed milk, and vanilla until smooth. Set aside.
  • In the chilled bowl, using an electric mixer or whisk, beat the heavy cream to soft peaks.
  • Gently fold the cream cheese mixture into the whipped cream, then fold in the mini chocolate chips and 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

 Ice cream recipe adapted from Just a Little Bit of Bacon.

Nutrition

Serving: 1cone | Calories: 483kcal | Carbohydrates: 35g | Protein: 10g | Fat: 31g | Saturated Fat: 18g | Cholesterol: 86mg | Sodium: 108mg | Potassium: 299mg | Fiber: 1g | Sugar: 27g | Vitamin A: 885IU | Vitamin C: 1.4mg | Calcium: 222mg | Iron: 1.5mg