Ice Cream-Stuffed Cannolis – a delicious recipe with Vanilla, Cannoli Shells, Chocolate, Pecans, Toffee. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Remove the ice cream from the freezer and allow it to sit at room temperature for 10 minutes just until softened. Use a spoon and scrape some of the ice cream from the container and carefully stuff each cannoli shell so it doesn't break. Make sure to fill both ends. Once the cannoli shells are stuffed, place them on a baking sheet and into the freezer for 1 hour before proceeding to the next step.
2
Melt the chocolate coating according to package instructions. Use a spoon to spoon some of the chocolate on both ends of each cannoli. Don't dip the ice cream into the chocolate because it can begin to curdle.
3
Place the toppings inside a small ramekin or bowl. Once the cannolis are covered with chocolate, immediately dip them into the toppings and place back onto the baking sheet.
4
Move quickly before any ice cream melts. Once the cannolis are complete place them back into the freezer for one hour or until ready to serve.
749
kcal
Calories
45
g
Fat
72
g
Carbs
7
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 5 ingredients. The key ingredients include: 1/2 gallons Vanilla Bean Ice Cream, 6 whole Cannoli Shells, 1 pound Chocolate Candy Coating, 1/2 cups Chopped Pecans, and more.
Yes, Ice Cream-Stuffed Cannolis falls under the Baking & Desserts category and is a great choice for this type of meal.
Keep frozen in an airtight container for up to 1–2 months. Let it soften for a few minutes before serving.
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