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Easy Ice Cream Cannoli Cones recipe is a cute twist on the classic Italian dessert recipe! The cannoli cream is super easy to make with just 5 ingredients! Perfect for holidays and birthdays!

Ice Cream Cannoli Cones

Ashley
Ice Cream Cannoli Cones recipe is an adorable twist on the classic Italian dessert recipe! The cannoli cream is super easy to make with just 5 ingredients!
5 from 3 votes
Prep Time 15 mins
Total Time 15 mins
Servings 10

Ingredients
  

  • 24 Ounces ricotta cheese
  • 12 Tablespoons chocolate chips 6 tablespoons for ricotta and 6 tablespoons for the cones (melted in the bottom of cone and rim of cone
  • 1/2 Cup raw cane sugar or regular sugar
  • 1 Tablespoon vanilla extract
  • Zest of ½-1 orange

 Optional Vegan Ricotta

  • 3 (32-ounce containers of soy milk (soy and water only)
  • 7 tbsp apple cider vinegar or lemon juice

Instructions
 

  • Using an electric mixer or a large mixing bowl and spoon, add the ricotta cheese, sugar, orange zest, and vanilla extract. Mix well to make sure sugar is thoroughly mixed.
  • Fold in the chocolate chips and mix together using a spatula or spoon. Cover and set aside.
  • Take the remaining 6 tablespoons of chocolate chips and melt by placing in a microwave for 30 seconds at a time and then stirring after each time.
  • Take each cone and dip it in the melted chocolate to coat the rim.
  • Fill each ice cream cone bottom with melted chocolate (like the Nutty Buddy cones you buy at the store).
  • There are two methods to fill each of the cones with cannoli. One method is to use an ice cream scoop. Fill the cone with cannoli using the scooper or a spoon and then use the ice cream scooper for the very top layer to get that ice cream cone look. The second method is to use a frosting piping bag and fill it using your favorite piping tip.
  • Place extra chocolate chips on top. (optional, but makes them look much better)
  • For presentation you can use an ice cream cone holder or glasses filled with chocolate chips (or rice, or coffee beans) or two in a glass.

Instructions for the vegan ricotta

  • Take the three 32-ounce containers of plain soy milk and place in a large pot.
  • Bring soy milk to almost a boil and remove from the heat
  • Add the vinegar or the lemon juice and stir well then let sit for at least 10 minutes or longer to curdle (you can place in refrigerator for a few hours or even better - overnight to get the maximum curdle). 
  • Using a large pot place with a colander in it and place a cheesecloth or thin linen inside the colander. Pour the curdled soy mixture into the cheese cloth slowly until empty. 
  • Optional: Place a dish on top of the cheese cloth to help squeeze out all of the liquid.
  • Let the liquid drain for at least an hour (or place in the refrigerator overnight).
  • Squeeze out remaining liquid from cheese cloth and remove the pulp and place in a separate bowl. 
  • Use desired amount of “vegan ricotta” for the cannoli (24 ounces) and place the remaining amount in the refrigerator for up to 2-3 days.

Notes

FAQ’s:

Can I add other flavors?
Yes, use the ricotta as a base and go from there.  Cocoa, and vanilla work very well but any flavor can be added to make these taste great.
Can I lay them flat instead of upright?
Yes, the cannoli filling should be thick enough to lay on the side and still be intact.
Tried this recipe?Let us know how it was!