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.

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