“Mom, what’s that?” my 9-year-old daughter asked as I spooned creamy filling into a cone.
“A cannoli cone!” I replied, and her eyes lit up with excitement.
A good dessert will do that. And cannolis, those crispy pastry shells filled with sweet, vanilla-y cream are definitely a good dessert.
In this version, cannolis are given a quick, easy and simple makeover to make cannoli cones. In fact, the cream filling — made with just three ingredients — can be whipped up ahead of time and chilled until you’re ready to use it. Then just spoon it into sugar cones, top with mini chocolate chips or sprinkles, and serve.
A few quick notes: You must use whole milk ricotta. Part skim and skim are too watery and will result in a loose, liquidy cream filling. Also, don’t fill the cones until you’re ready to eat them. They will get soggy upon standing (after a bit).
Want to make your own cannoli cones? See my recipe below!