Cannoli Ice Cream Cones

When I saw these cannoli ice cream cones on Emily’s blog last week, I quickly bookmarked them.  They were cute, but also seemed like they’d be easy to put together while still looking impressive.


I heated up 1/3 cup of this chocolate & sea salt caramel sauce in a small saucepan. 


You could just as easily use hot fudge or caramel sauce.  Honestly, I just wanted an excuse to have this in the house.  I pulled the chocolate caramel sauce off the heat when it was warm and moved easily when I tilted the pan.  I dipped each cone briefly in the hot caramel, and then placed it in the sprinkles and turned it until the edges of the cone were fully covered.  I repeated this with 8 cones, and placed each cone sprinkle side down on a plate when finished.  I put the plate of cones in the fridge for about 15 minutes to let the caramel harden so the sprinkles wouldn’t slide off when I flipped them upside down.  (This was a trial and error discovery, as the sprinkles slid right off the first cone I made)

I forgot to drain the ricotta overnight like Emily recommended, but I just wrapped it in paper towels and gave it a good squeeze before mixing in the powdered sugar, and it seemed fine.  I put the sweetened ricotta into a large zip loc bag, and cut off a corner to pipe it into the sprinkle-topped cones.  Then I topped the cones with mini chocolate chips.

I had been concerned about how I was going to get the cones to stand up, but I then I had the brilliant (really, I was pretty impressed with myself) idea to cut X shapes in the ice cream cone box and use that as a stand for the ice cream cones.


Thanks for the great idea, Emily!  The ice cream cone cannoli recipe can be found on her blog.


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