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Cannoli Cones

Recipe photo courtesy of Sang An

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

Source: Martha Stewart Living, June 2011
Prep Yield



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How would you rate this recipe?
  • 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!!!!
  • MS11167359
    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

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