I had a real grammar struggle when titling this post. I settled on what sounded correct to me and is apparently correct in English, but incorrect in Italian. In Italian the plural is cannoli and the singular is cannolo. But my spell check tells me both “cannolis” and “cannolo” are incorrect…While googling about this I came across some research on how we have adopted biscotti as a plural word, but not cannoli and they claimed it is because biscotti have become so popular in the US, but cannolis not as popular… I think it’s one of those I say cannolis you say cannoli kind of deals.
I made some cannoliS over the weekend to bring to a Nicecream picnic on Sunday afternoon. Since it was a Nicecream party I wanted to bring something ice cream themed that was not ice cream. Lots of people ask me if I get sick of ice cream because I work at Nicecream and the answer is no… I think it has actually had the opposite effect and my love for ice cream has grown even deeper (if that is possible). But, since we have access to ice cream pretty much whenever we want it our team events do not normally include ice cream.
Something that we never have, however, is cones! Nicecream is thicker than your average ice cream due to the freezing process so it does not hold up well in a cone. This does not bother me because I prefer to eat my hard ice cream in a cup, but I cannot deny that cones are beautiful. When you think of ice cream or see a picture of it it is almost always in a cone. An ice cream cone is iconic though the majority of ice cream, if you really thick about it, is eaten from a cup.
Where am I going with this… other desserts in ice cream cones, like ice cream cone cannolis, are also beautiful and delicious. I used a dozen standard sugar cone (the smaller the better) and dipped the tops, half in melted dark chocolate and half in melted white chocolate. I then dipped them all in sprinkles for decoration.
For the filling I strained whole milk ricotta cheese overnight to remove excess liquid. The next day I mixed in powdered sugar and cinnamon. In an electric mixer, I whipped up heavy cream until it was firm and then folded it into the cheese mixture. Finally, I mixed in the chocolate chips.
To pipe the cannoli filling into the cones I used a gallon sized plastic bag and cut off one of the bottom corners. I did not bother with a frosting piping bag or tip and it worked just as well, plus it makes for a much easier clean up 😉
It is best to fill the cones just prior to serving so they do not get soggy. But you can dip the cones and make the filling a day or 2 ahead of time making them a great party dessert!
- 12 sugar ice cream cones
- 1/4 cup white chocolate chips
- 1/4 cup dark chocolate chips
- 1/2 cup sprinkles
- 2 cups whole milk ricotta cheese
- 2 cups powdered sugar
- 1 tsp cinnamon
- 1/2 cup heavy whipping cream
- 1/2 cup chocolate chips
- Pour 1/2 of the sprinkles onto a small plate
- Melt the white chocolate until smooth
- Dip the tops of 6 cones into the white chocolate and then directly into the sprinkles to coat
- Lay on a dry surface to harden
- Repeat with dark chocolate and the other 6 cones
- Put the ricotta cheese in a strainer with a bowl underneath, wrap the cheese in cheese cloth, let sit in the refrigerator over night
- The next day the cheese will be dry and ready to use
- Put it into a mixing bowl and add powdered sugar, stir until combinded
- Add cinnamon, mix
- In an electric mixer, beat the heavy whipping cream on high until firm (3-5 minutes)
- Fold the whipped cream into the cheese mixture
- Mix in the chocolate chips
- Scoop the mixture into a gallon sized ziplock bag
- Cut off one of the bags bottom corners (3-4 centimeters)
- Pipe the cheese through the hole into the cones
- Serve immediately
- You can dip the cones and make the filling 1-2 days in advance (store filling in the refrigerator)