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Ice Cream Cone Cannolis

  • Author: Chocolate Covered Cheetah


  • 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


For the Cones

  1. Pour 1/2 of the sprinkles onto a small plate
  2. Melt the white chocolate until smooth
  3. Dip the tops of 6 cones into the white chocolate and then directly into the sprinkles to coat
  4. Lay on a dry surface to harden
  5. Repeat with dark chocolate and the other 6 cones

For the Filling

  1. Put the ricotta cheese in a strainer with a bowl underneath, wrap the cheese in cheese cloth, let sit in the refrigerator over night
  2. The next day the cheese will be dry and ready to use
  3. Put it into a mixing bowl and add powdered sugar, stir until combinded
  4. Add cinnamon, mix
  5. In an electric mixer, beat the heavy whipping cream on high until firm (3-5 minutes)
  6. Fold the whipped cream into the cheese mixture
  7. Mix in the chocolate chips
  8. Scoop the mixture into a gallon sized ziplock bag
  9. Cut off one of the bags bottom corners (3-4 centimeters)
  10. Pipe the cheese through the hole into the cones
  11. Serve immediately


  • You can dip the cones and make the filling 1-2 days in advance (store filling in the refrigerator)