Description
Experience a must-try dessert delight with this Ice Cream-Stuffed Cannolis dessert—crispy shells filled with luscious ice cream and topped with your favorite toppings.
Ingredients
Units
Scale
- 6 Cannoli Shells
- 1/2 gallon vanilla ice cream or preferred flavor
- 1 lb. Milk Chocolate and/or White Chocolate Coating
- Toppings: Sprinkles, chopped nuts, chopped pistachios, mini chocolate chips, toffee pieces
Instructions
- Remove the ice cream from the freezer and allow it to sit at room temperature for 10 minutes until softened.
- Use a spoon, scrape some ice cream from the container, and stuff the cannoli carefully so it doesn’t break. It is best to use your hands to stuff the cannolis. Make sure you do both sides of the cannoli.
- Once the cannolis are stuffed, smooth the ends and place them on a baking sheet or back into the plastic tray. Place them back in the freezer for 1-2 hours.
- Melt the chocolate coating and use a spoon to spoon some of the chocolate on the side of the cannolis. Don’t dip the ice cream into the chocolate because it can begin to curdle.
- Place the topping inside a small ramekin or bowl. Once the cannolis are covered with chocolate, immediately dip the cannoli into the toppings and place them back onto the baking sheet or plastic tray.
- Once the cannolis are complete, place them back into the freezer for 1-2 hours or until ready to serve.
Notes
- If you use your hands, I recommend using plastic disposable gloves.
- You can also use the magic shell chocolate coating on the ends as well, but you will have to move even faster to sprinkle with your desired toppings.
- Prep Time: 2 hours 15 mins
- Cook Time: 0 minutes
- Category: Dessert
- Method: Freeze
- Cuisine: Italian
