So what’s even better than having a son who supplies you with great recipe inspiration?

A son with friends.

Conor’s friend Andrew is a true foodie – so when we were riffing on ideas for this year’s series (which resulted in these and these), he called on Andrew to weigh in. And in addition to coming up with apple pie popsicles – which were amazing, for the 5 minutes they lasted in the freezer – he also tossed out this:


cannoli popsicles

If you are a fan of this classic Italian pastry, you will love love LOVE these pops.

The ice cream base tastes exactly like cannoli cream – and you don’t even need an ice cream maker to whip it up.

cannoli popsicles

It’s essentially a variation on the no-churn ice cream I used to make the cookie monster popsicles, with the addition of ricotta cheese.

And of course the cannoli shells, which took the whole shebang to next-level status.

cannoli popsicles

cannoli popsicles

The recipe below reflects a few changes I’d make for next time (and there WILL be a next time). These definitely needed more chocolate chips than I originally used. And if you’re not serving immediately – or within 2-3 days – I would not coat the pops in the shells, as they lost a bit of their crunch after sitting in the freezer for longer.

cannoli popsicles

cannoli popsicles


Cannoli Popsicles
pop idea from Andrew
ice cream recipe adapted from Kraft

1 cup ricotta cheese
1 cup sweetened condensed milk
1/4 cup milk
1/4 teaspoon cinnamon
1 cup heavy cream
1/2 cup mini chocolate chips, plus extra for sprinkling

6 cannoli shells, coarsely chopped

Using the whisk attachment, briefly beat ricotta cheese in the bowl of a mixer till smooth. Add both milks and cinnamon and beat again till well blended. Transfer to a bowl; clean and dry the mixer bowl and attachment.

Beat the heavy cream in the mixer till soft peaks form – gently fold into the ricotta mixture. Add the 1/2 cup chocolate chips and gently fold again.

Pour mixture into popsicle molds and sprinkle chocolate chips onto the tops – insert sticks and freeze overnight (if you have leftover cream, freeze it in a bowl, loaf pan or paper cups).

To release the pops, hold molds briefly under hot water. Place the crushed cannoli shells in a bowl and press pops gently into the shells on both sides to coat. Return to freezer till ready to serve.

(print this recipe)

This delicious recipe brought to you by Sheri Silver

cannoli popsicles

Need more popsicle “inspiration”? Check out my Popsicles Pinterest board!

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