How to Make Ice Cream-Filled Cannoli: A Delicious Italian Treat

Few desserts can rival the delightful crunch and creamy sweetness of a perfectly made cannoli. This classic Italian pastry, with its crispy fried shell and rich, ricotta-based filling, is a true celebration of flavor and texture. And while traditional cannoli are undeniably delicious, there’s a fun and refreshing twist that’s captured the hearts (and taste buds) of dessert lovers everywhere: ice cream-filled cannoli!

Imagine biting into a chilled cannoli shell, its delicate crunch giving way to a scoop of your favorite ice cream. It’s a match made in dessert heaven, offering a delightful contrast of temperatures and textures that’s simply irresistible.

Whether you’re a seasoned baker or a curious beginner, this guide will walk you through the steps of crafting your own batch of ice cream-filled cannoli. Get ready to impress your family and friends with this crowd-pleasing dessert!

Gathering Your Ingredients & Tools

Before we embark on this delicious journey, let’s gather everything we need. Don’t worry, the ingredients are readily available, and the process is easier than you might think.

Ingredients for the Cannoli Shells:

• 1 cup all-purpose flour
• 2 tablespoons granulated sugar
• 1/4 teaspoon ground cinnamon
• 1/4 teaspoon salt
• 2 tablespoons unsalted butter, melted
• 1/4 cup dry Marsala wine (you can substitute with sweet vermouth or even grape juice)
• 1 large egg yolk
• Oil for frying (vegetable or canola oil work well)

Ingredients for the Ice Cream Filling:

• 1 pint of your favorite ice cream (Vanilla bean, chocolate, pistachio, and strawberry are all excellent choices!)
• Optional toppings: Mini chocolate chips, chopped pistachios, sprinkles

Equipment:

• Large mixing bowl
• Whisk
• Rolling pin
• 3-inch round cookie or biscuit cutter
• Cannoli tubes (metal tubes used to shape the cannoli shells)
• Slotted spoon or spider strainer
• Paper towels
• Piping bag or freezer bag

Cannoli Shells

Crafting the Perfect Cannoli Shell

1. Making the Dough: In a large mixing bowl, whisk together the flour, sugar, cinnamon, and salt. Create a well in the center and add the melted butter, Marsala wine, and egg yolk. Stir until the dough comes together.

2. Kneading and Resting: Transfer the dough to a lightly floured surface and knead for 2-3 minutes, until smooth and elastic. Shape the dough into a ball, wrap it tightly in plastic wrap, and let it rest at room temperature for at least 30 minutes.

3. Rolling and Cutting: On a lightly floured surface, roll out the dough to a very thin sheet, about 1/8-inch thickness. Using a 3-inch round cookie or biscuit cutter, cut out circles of dough.

4. Frying the Shells: Heat about 2 inches of oil in a large, heavy-bottomed pot over medium heat. Carefully wrap each dough circle around a cannoli tube, overlapping the edges slightly and pressing to seal. Fry the shells, one or two at a time, until golden brown and bubbly. This will take about 2-3 minutes.

5. Cooling and Removing Tubes: Using a slotted spoon or spider strainer, carefully remove the fried shells from the hot oil and transfer them to a plate lined with paper towels to drain. Once cool enough to handle, gently twist the cannoli tubes to release the shells.

Frying Cannoli Shells

The Scoop on the Filling and Assembly

1. Softening the Ice Cream: Remove your chosen ice cream from the freezer and let it sit at room temperature for 10-15 minutes, or until slightly softened. This will make it easier to pipe into the cannoli shells.

2. Filling the Shells: Transfer the softened ice cream to a piping bag or a freezer bag with a corner snipped off. Carefully pipe the ice cream into the cooled cannoli shells, filling them generously.

3. Adding the Finishing Touches: Once filled, you can dip the edges of the cannoli shells in mini chocolate chips, chopped pistachios, sprinkles, or any other toppings that tickle your fancy.

Tips and Tricks for Cannoli Success

• For extra crispy shells: Add a tablespoon of white vinegar to the dough. This helps inhibit gluten formation, resulting in a lighter, crispier texture.

• Don’t overfill the shells: It’s tempting to load them up, but overfilling can make the shells soggy. Aim for a generous but manageable filling.

• Serve immediately: Ice cream-filled cannoli are best enjoyed fresh, as the shells will eventually soften.

Conclusion

There you have it – your guide to making impressive and delicious ice cream-filled cannoli. This delightful dessert is sure to be a hit at your next gathering or a sweet treat for a special occasion. So, gather your ingredients, put on your apron, and get ready to create a taste of Italy in your own kitchen! Don’t forget to share your culinary masterpiece with us in the comments below. Happy baking!

Ice Cream-Filled Cannoli