Cannoli Ricotta Ice Cream Cones with Chocolate Chip Filling
Homemade ricotta ice cream studded with mini chocolate chips gets spooned into sugar cones lined with melted chocolate hazelnut spread for an elegant twist on traditional cannoli flavors. The creamy, lightly sweetened ice cream captures the essence of cannoli filling while the chocolate-lined cones provide textural contrast and prevent soggy bottoms. Perfect for dinner parties or special occasions when you want to impress guests with a sophisticated frozen dessert that combines Italian-inspired flavors in a fun, handheld format.
Ingredients
- 15 ounces whole milk ricotta cheese
- 1 cup whole milk
- ½ teaspoon vanilla extract
- 1 cup mini semisweet chocolate chips
- 1 cup water
- 1 cup sugar
- 12 sugar coneswaffle cones1:1gluten-free available
different texture
- ⅝ cup chocolate hazelnut spreadmelted dark chocolate1:1nut-freetree_nuts-free
less sweet
- ½ cup semisweet chocolate chips
Instructions
- 1
Combine water and sugar in small saucepan over medium heat
- 2
Bring to boil, reduce heat and simmer for 5 minutes, stirring occasionally, until sugar dissolves
- 3
Remove from heat and cool syrup completely
- 4
Whisk ricotta cheese and milk in medium bowl until smooth
- 5
Add cooled simple syrup and vanilla extract, stir to combine
- 6
Pour mixture into ice cream maker and churn according to manufacturer directions
- 7
Add mini chocolate chips 10 minutes before churning ends
- 8
Stand sugar cones in glass tumblers, 4 cones per tumbler
- 9
Mix chocolate hazelnut spread and chocolate chips in small bowl
- 10
Place bowl over saucepan of simmering water, ensuring bowl bottom does not touch water
- 11
Stir until chocolate chips melt and mixture is smooth
- 12
Spoon 2 teaspoons chocolate mixture into each sugar cone
- 13
Place glasses in freezer for 10 to 15 minutes until chocolate firms
- 14
Scoop ice cream into each prepared cone using 2-ounce scoop
- 15
Serve immediately
Tips
Chill ice cream maker bowl overnight for best churning results and faster freezing time.
Use high-quality ricotta cheese for smoothest texture - strain through fine-mesh sieve if needed.
Work quickly when scooping ice cream to prevent melting, or return to freezer between servings.
Good to Know
Store leftover ice cream in airtight container in freezer up to 1 week. Store prepared cones covered in freezer up to 3 days.
Ice cream can be made 1 day ahead. Chocolate-lined cones can be prepared 3 hours ahead and kept frozen.
Serve immediately after scooping to prevent melting. Place on chilled plates if desired.
Common Mistakes
Do not overfill cones with chocolate mixture to avoid overflow when adding ice cream.
Ensure chocolate is completely firm before adding ice cream to prevent mixing.
Substitutions
Gluten-Free Swaps
different texture
Nut-Free Alternatives
less sweet
General Alternatives
FAQ
Can I make this without an ice cream maker?
Yes, pour mixture into shallow dish and freeze, stirring every 30 minutes for 3-4 hours until firm, though texture will be less smooth.
What if I don't have chocolate hazelnut spread?
Mix equal parts melted chocolate and chopped toasted hazelnuts, or use melted chocolate alone for simpler coating.
How long will the assembled cones keep?
Best served immediately, but assembled cones can be stored in freezer up to 2 hours before ice cream becomes too hard.