Super Easy No Bake Cannoli Cones
Looking for an easy way to make cannoli? These no bake cannoli cones are fun to make. These ice cream cone cannolis with creamy ricotta cannoli filling are adorable, and they make a great dessert! This is an easy no bake dessert recipe that tastes delish!
Servings: 9
Ingredients
- 15 Oz. ricotta cheese whole milk variety
- 3/4 Cup whipping cream heavy
- 2/3 Cup icing sugar
- 1/4 Tsp cinnamon
- 1/2 cup semi-sweet chocolate chips minis
- 9 ice cream cones sugar cones are what I used
Topping Suggestions
- 4 Tbsp. Shredded coconut
- 2 Tbsp. Turbinado sugar
- 4 Tbsp. peanuts Crushed or walnuts, pistachios, or almonds
- 9 Cocoa nibs
- 3 Tbsp. Sprinkles
- 9 Maraschino Cherries
Instructions
- In a small microwave safe dish, melt the semi- sweet chocolate chips. If you are adding any toppings to the rim of your cones, pour some of the toppings onto a small plate and set aside.
- Once the chocolate is melted, begin dipping the tops of the cones into the chocolate, about and inch deep. If you are adding toppings to the rim of your cones, while the chocolate is still wet roll the cones into your topping of choice. Set finished cone aside to cool and harden
- While your cones are cooling, take your ricotta cheese and scoop it into the center of a piece of cheesecloth or a clean flour sack style towel. (it is best to do this step over an empty bowl or sink) Gather all the edges of the towel and twist as tight as you can. This will help drain any liquid that is inside of the ricotta.
- After the ricotta has been drained, take it out of the towel and put it into a bowl of a mixer.
- Add the powdered sugar and cinnamon to the ricotta and mix until well combined. Set aside
- Whip your heavy cream to stiff peaks, when complete, pour your ricotta mixture into the bowl with the whipped cream and fold to combine
- Pour your ricotta whipped cream into a piping bag. Starting at the bottom of the cooled chocolate dipped cones pipe the cream into the cones. Set the finished cone aside upright. If you do not have an ice cream cone holder, you can use wine glasses or a cardboard box with holes cut out of the top to set the cones in
- Continue filling all of your cones. Once all filled, you can top with any topping of your choice.
- Best served right away. If you need to make in advance, stop after step 6 and store the cream in an airtight container in the fridge, and the cones in a separate airtight container on the counter. Fill cones immediately before serving
Notes
If you do not have a piping bag, you can easily make your own using a zip top plastic bag, fill it with the cream,
then snip one of the bottom corners.
The more liquid you squeeze out of the ricotta mixture the better!
If you need a little extra time before serving and are worried about the ricotta whipped cream melting, you can
add a stabilizer such as gelatin to the ricotta whipped cream. This will help keep it a bit more stable
then snip one of the bottom corners.
The more liquid you squeeze out of the ricotta mixture the better!
If you need a little extra time before serving and are worried about the ricotta whipped cream melting, you can
add a stabilizer such as gelatin to the ricotta whipped cream. This will help keep it a bit more stable
Nutrition
Calories: 343kcal | Carbohydrates: 33g | Protein: 7g | Fat: 21g | Saturated Fat: 13g | Trans Fat: 1g | Cholesterol: 52mg | Sodium: 76mg | Potassium: 154mg | Fiber: 2g | Sugar: 25g | Vitamin A: 509IU | Vitamin C: 1mg | Calcium: 123mg | Iron: 1mg
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