New This Month

Cannoli Cones


Ice cream cones are a replacement for the usual fried shells in this fun twist on the Italian classic.

  • Prep:
  • Yield: Makes 10

Photography: Sang An

Source: Martha Stewart Living, June 2011


  • 1 pound ricotta cheese
  • 10 sugar cones
  • 4 ounces dark chocolate, coarsely chopped and melted
  • 3 tablespoons finely chopped salted, roasted pistachios
  • 1/2 cup confectioners' sugar
  • 2 teaspoons Marsala wine
  • 1/2 vanilla bean, split and scraped, pod reserved for another use
  • 2 tablespoons finely chopped candied orange peel
  • 2 tablespoons mini chocolate chips


  1. Place ricotta in a fine sieve set over a bowl; cover with plastic wrap. Refrigerate until drained, at least 2 hours or overnight.

  2. Break off a portion of the top of each cone to create a 1 1/2-inch-deep arc on 1 side. Holding each cone at an angle, dip about 1/4 inch of rim into melted chocolate, and immediately sprinkle with pistachios, reserving some for garnish. Transfer to a parchment-lined sheet, broken side up. Refrigerate until set, about 10 minutes.

  3. Mix together ricotta, sugar, wine, and vanilla seeds. Mix in orange peel and chocolate chips.

  4. Transfer ricotta filling to a pastry bag fitted with a large open-star tip. Pipe filling into cones. Sprinkle with reserved pistachios. Serve immediately.

Reviews Add a comment

  • ironside99
    24 APR, 2013
    Nice idea and yes the opening up of the cone top has got to be typical Martha Stewart Way of Showing off to look good for the pictures. You might want to tweek the recipe to satisfy your taste.
  • grizzli
    21 APR, 2013
    to my fellow fans of Martha Stewart's wonderful website.... i am pretty certain that the purpose of the cut-out is to display and "show off" the filling and decor with a larger area... i.e. more of the filling is exposed this way.....i can't wait to try it either!!!!
  • christineaiello
    21 APR, 2013
    i'm sure its just to mimic a cannoli shell as much as possible...if you are against wasting that part of the cone you don't have to brake it,but you will be using more cannoli filling per cone.
  • RootieK
    21 APR, 2013
    really want to try this recipe... but WHAT'S THE DEAL WITH BREAKING OFF 1 and 1/2" of the SIDE OF EACH CONE?? What is the purpose of that instruction??? sorry, but I see absolutely NO RELEVANCE of that instruction to the overall success of the recipe. thanks, Rootie