These strawberry cannoli cones are a fun twist on traditional cannoli that everyone will love! Waffle cones replace cannoli shells and are then filled to the brim with a sweet ricotta cheesecake filling that’s rich, delicious, and irresistible!
To a medium saucepan over medium-low heat, add the frozen strawberries and 3 tablespoons of the powdered sugar. Heat until softened, about 5 minutes, stirring often.
Remove the pan from the heat, pour the mixture into a bowl and use an immersion blender to puree the strawberries.
Place the bowl in the freezer to cool for approximately 10 minutes.
While the strawberry mixture is cooling, in a large mixing bowl, use a hand mixer to beat the cream cheese on high speed for 30-45 seconds or until smooth.
Add in the vanilla extract and mix until combined.
Next, add the drained ricotta and 1 ¼ cups of powdered sugar.
Beat on medium speed for approximatey 1 minute. (If you are still waiting for the strawberry puree to cool, place the ricotta mixture into the fridge.)
Add the cooled strawberry puree to the ricotta mixture and beat on medium until combined.
Cover and place in the fridge to chill for at least 15 minutes.
When you are ready to serve, transfer the mixture to a pastry bag fitted with a large tip, or just a large zip top bag with the very tip snipped.
Pipe the filling into cones, top with mini chocolate chips and enjoy!
Notes
To drain the ricotta, place a large mesh strainer over a large bowl, pour the ricotta in and place a piece of plastic wrap on top. Place two heavy cans on top and place it in the fridge for at least a couple hours, up to overnight. Alternatively, you can squeeze out excess moisture in a piece of cheesecloth. Use whole milk ricotta. If you don't have an immersion blender, you can use a blender, just make sure the strawberry mixture has cooled before adding to the blender. Alternatively, you can also use a hand masher, the blender will just give a smoother result. Keep mixture for 1-2 days in an airtight container in the refrigerator until ready to serve.Don’t fill the cones until you are ready to serve as the waffle cones will get soggy if they are left for too long.