Pistachio Cherry Cannoli Cone Twists

Cannoli trace their roots to Sicily, where crisp shells cradle sweet ricotta cream. These playful cone twists swap traditional tubes for sugar ice cream cones, folding in pistachios, cherries, and mini chips for a no-cook celebration of that classic filling.

Serves 4 · 25 min prep

Estimate for one serving

• 385 cal
• 9g protein
• 44g carbs
• 20g fat
• 3g fiber

Every recipe here is free to read.

Ingredients

• 8 sugar ice cream cones
• 1 1/2 cups whole-milk ricotta
• 1/2 cup powdered sugar
• 1 tsp vanilla extract
• 1/2 cup chopped pistachios
• 1/3 cup maraschino cherries
• 1/4 cup mini chocolate chips
• 1/4 cup heavy cream
• 1/3 cup melted dark chocolate

Instructions

1. 1Drain the ricotta in a fine-mesh strainer for 10 minutes if it looks wet, then transfer to a mixing bowl.
2. 2Beat the ricotta with powdered sugar and vanilla until smooth and lightly fluffy.
3. 3Fold in half the chopped pistachios, the drained and chopped maraschino cherries, and the mini chocolate chips.
4. 4Whip the heavy cream to soft peaks and gently fold it into the ricotta mixture to lighten the cannoli-style filling.
5. 5Dip the open rim of each sugar cone into melted dark chocolate, letting excess drip off, then immediately roll the rim in remaining chopped pistachios.
6. 6Stand the dipped cones upright and let the chocolate set for 5 minutes in the refrigerator.
7. 7Spoon or pipe the pistachio-cherry cannoli filling into each cone, packing it gently so the crisp shell holds the creamy center.
8. 8Add a final sprinkle of pistachios and a few extra cherry pieces on top of each filled cone.
9. 9Chill the filled cones for 10 minutes so the filling firms slightly while the cone stays crunchy.
10. 10Serve right away, highlighting the contrast between the shatter-crisp cone and the rich cannoli cream.