Go Back
two cannoli ice cream cones
Print Recipe
5 stars from 1 review

Cannoli Ice Cream Cones

Cannoli Ice Cream Cones
Author: Donna Elick
Servings: 12
Prep Time16 hours 39 minutes
Total Time16 hours 39 minutes

Ingredients

Cannoli Ice Cream

  • 15 ounces whole milk ricotta cheese
  • 1 cup whole milk
  • 1/2 teaspoon vanilla extract
  • 1 cup mini semisweet chocolate chips

Simple Syrup

  • 1 cup water
  • 1 cup sugar

For the Cones

  • 12 sugar cones
  • 2/3 cup chocolate hazelnut spread (Nutella)
  • 1/2 cup semisweet chocolate chips

Instructions

  • For the simple syrup: In a small saucepan, combine water and sugar over medium heat. Bring to a boil, reduce heat and simmer for 5 minutes, stirring occasionally, until the sugar has dissolved. Take the pan off the heat and allow the syrup to cool.
  • For the Ice Cream: In a medium bowl, whisk together ricotta cheese and milk until smooth.
  • Add the simple syrup and vanilla extract. Stir to combine.
  • Pour the ricotta mixture into an ice cream maker and churn according to the manufacturer's directions. Add the mini chocolate chips 10 minutes before the end of churning.
  • For the Sugar Cones: Stand 4 sugar cones up in each of the 3 glass tumblers.
  • Mix the chocolate-hazelnut spread and chocolate chips together in a small bowl. Place the bowl over a saucepan of simmering water, making sure the bottom of the pan does not touch the water. Stir until the chocolate chips have melted and the mixture is smooth.
  • Spoon 2 teaspoons of chocolate mixture into each sugar cone.
  • (I got over excited with spooning, only put about 1/2 this much)
  • Place the glasses in the freezer for 10 to15 minutes until the chocolate becomes firm.
  • Stand 4 sugar cones in each of the 3 glass tumblers.
  • Mix the chocolate-hazelnut spread and chocolate chips together in a small bowl. Place the bowl over a pan of simmering water, making sure the bottom of the pan does not touch the water. Stir until the chocolate chips have melted and the mixture is smooth.
  • Spoon 2 teaspoons of chocolate mixture into each sugar cone.
  • Place the glasses in the freezer for 10 to 15 minutes until the chocolate inside the cones becomes firm.
  • Using a 2-ounce ice cream scoop, place 1 scoop of ice cream on top of each sugar cone. Serve immediately.

Nutrition

Serving: 1 cone | Calories: 426cal | Carbohydrates: 52g | Protein: 8g | Fat: 21g | Saturated Fat: 14g | Cholesterol: 22mg | Sodium: 78mg | Sugar: 39g | Fiber: 3g | Calcium: 138mg | Iron: 3mg