I was all set to bake a batch of Peanut Butter Blossom Cookies this weekend, but then I stumbled across this recipe for Ice Cream Cone Cannolis, and it was game over!
15 ounces whole milk ricotta cheese or 15 ounces part-skim ricotta cheese
1/2 cup powdered sugar
1/2 teaspoon vanilla extract
1/4 teaspoon grated orange rind
1/4 cup mini chocolate chip
8 -10 sugar ice cream cones
Multicolored candy sprinkles
- With a wooden spoon, mix ricotta, sugar, vanilla, and orange rind until smooth.
- Add chips and stir until evenly blended.
- Cover and refrigerate for one hour.
- Spoon mixture into ice cream cones. Add sprinkes and serve.
Instead of simply adding sprinkles on top like the recipe calls for, I took Christine’s advice and dipped my cones into melted chocolate, and then dipped the cones into the jimmies. It gives everything a more finished look.