Ice Cream Cone Cannoli Food
CANNOLI CONES
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.
Provided by My Food and Family
Categories Home
Time 45m
Yield 12 Cones
Number Of Ingredients 8
Steps:
- 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.
Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g
ICE CREAM CONE CANNOLI
Make and share this Ice Cream Cone Cannoli recipe from Food.com.
Provided by coconutcream
Categories Dessert
Time 1h10m
Yield 8 serving(s)
Number Of Ingredients 7
Steps:
- With a woodwn spoon, mix ricotta, sugar, vanilla, and orange rind until smooth.
- Add chips and stir until evenly blended.
- Cover and refrigerate for one hour.
- Spoon mixture into ice cream cones. Add sprinkes and serve.
Nutrition Facts : Calories 188.6, Fat 8.9, SaturatedFat 5.4, Cholesterol 27.1, Sodium 70.5, Carbohydrate 21, Fiber 0.5, Sugar 13, Protein 7
ICE CREAM CONE CANNOLI
This recipe is different from the other on 'zaar, so I thought I would post it. It comes from Woman's World magazine. You can substitute the pistachios with another chopped nut or candy "jimmies". NOTE: Cooking time=chill time.
Provided by Sweet PQ
Categories Dessert
Time 45m
Yield 8 serving(s)
Number Of Ingredients 8
Steps:
- Line a jellyroll pan with waxed paper.
- In a very small microwave safe bowl, microwave the 1/2 cup chocolate chips on "high", in 10 second intervals, stirring, until melted. Dip the top 1 1/2" of the ice cream cone into the chocolate and immediately sprinkle with the pistachios. Place on the wax paper lined pan to harden.
- Beat the cream cheese, ricotta cheese, icing sugar and almond extract until smooth (about 1 minute).
- Transfer to a pastry bag fitted with a medium star tip (or alternately, use a ziploc bag and snip the corner). Pipe the filling into the cones.
- Sprinkle with the remaining chocolate chips. Chill at least 30 minutes before serving.
Nutrition Facts : Calories 356, Fat 19.2, SaturatedFat 11.3, Cholesterol 46.9, Sodium 143.5, Carbohydrate 41.6, Fiber 1.2, Sugar 32.3, Protein 7.4
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- Using a serrated knife, cut about 1½ inches off the end of each cone, removing the pointy ends. (Save these for crumbling on top of ice cream.)
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