Cannoli Cones - Kraft Recipes Top
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Cannoli Cones

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Total Time

12 Cones

This party-perfect version of cannoli swaps the usual fried pastry dough wrap for ice cream cones—so they're not just fun to eat, they're easier to make.

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What You Need

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Make It

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  • Beat ricotta, powdered sugar, vanilla extract, ground cinnamon and lemon zest with an electric mixer on medium high speed until fully incorporated and smooth.
  • Fold in ¼ cup of the chocolate chips and transfer mixture to a large zip top bag. Refrigerate for at least 30 minutes while preparing the cones.
  • In a microwave safe bowl, heat remaining ¼ cup of chocolate chips in 30 second intervals, stirring until melted and smooth.
  • Dip the wide opening of each cone into melted chocolate, tap off excess and roll in either sprinkles or nuts. Place on a sheet of wax paper to set.
  • When chocolate has set, remove filling from refrigerator and cut a small opening in one corner of the bag. Pipe filling into each cone and serve immediately.

Special Equipment Needed


  • 12 Cones

Nutritional Information

Serving Size 12 Cones
% Daily Value

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

Ratings & Reviews

Rated 1 out of 5 by from Would not make again. Would not make again. The mini chips did not want to melt. Ultimately I used a cup of regular chips, which I fortunately had on hand. The ricotta would not set up even after hours in the frig. Eventually I put the cones in the freezer. Scooped the frozen part that spilled out and stuffed it back into the cones. My guests (grown ups) enjoyed them but this was WAY too much work for the outcome! I could have had a fabulous dessert for the cookout with less fuss than this recipe.
Date published: 2014-09-14
Rated 1 out of 5 by from Does anyone actually taste these recipes before they are submitted? Does anyone actually taste these recipes before they are submitted? These were terrible! The Ricotta made the batter very grainy and and the consistency was ended up being extremely runny. The photos show the cones on their side which using this formula would be impossible. We not only wasted a trip to the store but also blew some good coin based on a Kraft recipe.
Date published: 2014-08-22
Rated 3 out of 5 by from I've never had a cannolie but always thought they looked delicious and decided to try these for an... I've never had a cannolie but always thought they looked delicious and decided to try these for an Italian potluck I was going to. They were ok. Kind of grainy. Not sure if that's how a connoli is supposed to taste. They were pretty easy to make though and people seemed to like them. I may make them again.
Date published: 2014-08-24
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