Pistachio Cherry Cone Cannoli Twist

Cannoli trace their roots to Sicily, where crisp shells cradle sweet ricotta. This playful cone twist folds pistachio ice cream and cherry-studded ricotta into waffle cones for a no-cook Italian-inspired dessert.

Serves 4 · 15 min prep

Estimate for one serving

• 390 cal
• 8g protein
• 44g carbs
• 21g fat
• 3g fiber

Every recipe here is free to read.

Ingredients

• 4 waffle cones
• 1 pint pistachio ice cream
• 1/2 cup ricotta cheese
• 2 tbsp powdered sugar
• 3 tbsp mini chocolate chips
• 8 maraschino cherries
• 1/4 cup chopped pistachios
• 1 tsp orange zest

Instructions

1. 1Drain the ricotta in a fine-mesh strainer for 5 minutes if it looks watery, then stir it with the powdered sugar and orange zest until smooth and lightly sweet.
2. 2Fold the mini chocolate chips into the sweetened ricotta so they are evenly distributed for a cannoli-style filling.
3. 3Let the pistachio ice cream soften just until spreadable, about 5 minutes at room temperature, keeping it cold enough to hold peaks.
4. 4Stand each waffle cone upright in a tall glass so you can layer without tipping.
5. 5Spoon a thin layer of the ricotta-chocolate mixture into the bottom of each cone to echo classic cannoli cream.
6. 6Add scoops of pistachio ice cream on top of the ricotta layer, pressing gently so the crisp waffle walls support the fillings.
7. 7Halve the maraschino cherries and nestle two halves into the top of each cone along with a final dollop of ricotta cream.
8. 8Roll or press the top rim of each cone into the chopped pistachios so the nuts cling to the ice cream and cream, then serve immediately for maximum crunch and cannoli flavor contrast.