This party-perfect version of cannoli swaps the usual fried pastry dough wrap for ice cream cones—so they're not just fun to eat, they're easier to make.
What You Need
Original recipe yields 12 servings
2-3/4 cups (22 oz.) POLLY-O Original Ricotta Cheese
3/4 cup powdered sugar
1 teaspoon vanilla extract
1/4 teaspoon ground cinnamon
zest of one lemon
1/2 cup miniature semi-sweet chocolate chips, divided
12 sugar ice cream cone
assorted sprinkles or chopped nuts
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Let's Make It
Beat ricotta, powdered sugar, vanilla extract, ground cinnamon and lemon zest with an electric mixer on medium high speed until fully incorporated and smooth.
Fold in ¼ cup of the chocolate chips and transfer mixture to a large zip top bag. Refrigerate for at least 30 minutes while preparing the cones.
In a microwave safe bowl, heat remaining ¼ cup of chocolate chips in 30 second intervals, stirring until melted and smooth.
Dip the wide opening of each cone into melted chocolate, tap off excess and roll in either sprinkles or nuts. Place on a sheet of wax paper to set.
When chocolate has set, remove filling from refrigerator and cut a small opening in one corner of the bag. Pipe filling into each cone and serve immediately.
Calories From Fat
% Daily Value*
Total Fat 0g
Saturated Fat 0g
Trans Fat 0g
Dietary Fibers 0g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.