Wednesday, December 15, 2021

Ice cream-filled cannoli


This is a sponsored post by Hudsonville Ice Cream, but the text and opinions are all mine. Thank you for supporting brands that make Kylee's Kitchen possible!

Fresh, homemade cannoli are one of life's greatest pleasures. I love the contrast between the classic cream filling and the crisp fried shell. But the only people I know who actually make their own cannoli shells are Italian grandmothers. I think it's because most people think they're difficult to make, and it's an incredibly arduous task. But I promise you, homemade cannoli aren't as difficult to make as you think. In fact, I find the process very similar to making pie dough, but actually, I think the cannoli dough is easier to work with.

There are a few tools that will make your life easier when making homemade cannoli shells. You definitely need cannoli forms to ensure the shells maintain their shape when frying. I have these forms. A 4-inch round cookie cutter is also very helpful. This is the one I have. And last, a thermometer is necessary for monitoring the temperature of the frying oil. I recommend this one.

The ingredient list for cannoli dough can vary greatly. Most all recipes contain flour, sugar, salt, butter, egg, and marsala wine (for flavor and to help soften the gluten). The dough recipe I've adapted over the years also has a little cinnamon (I like the background flavor), egg yolks (makes it easier to roll out the dough), and white wine vinegar (helps create light, crispy shells).

Cannoli are traditionally filled with a slightly sweet and creamy ricotta mixture. But one of the best parts about homemade cannoli shells is their versatility. Recently, I thought it would be fun to fill the shells with ice cream, kind of like an Italian style Choco Taco. I filled the cannoli with one of my favorite classic flavors, Hudsonville's Vanilla Bean ice cream.

Vanilla Bean ice cream is a simple treasure made from vanilla bean mixed with cane sugar and fresh cream. It's pure and simple.

The ice cream is divine on its own, but it’s truly heavenly when stuffed inside a crisp, homemade cannoli shell. Use this Scoop Locator tool to find Vanilla Bean ice cream near you—it’s at Meijer and Fresh Thyme stores in the Indianapolis area.

The trickiest part of working with cannoli shells is ensuring they stay crispy. If you plan to eat the cannoli right away, you don't have to worry about the shells getting soggy. But if you're planning to fill the shells with ice cream and freeze them to eat later on, I recommend coating the inside of the shell with melted chocolate and then letting it harden before stuffing it with ice cream. The chocolate will act as a moisture barrier to prevent the shells from getting soggy.

If you want a dessert that will "wow" guests this holiday season, look no further. I guarantee you'll impress everyone when you serve them homemade cannoli shells stuffed with Hudsonville's Vanilla Bean ice cream

Ice cream-filled cannoli

Yield: Makes about 12 cannoli


  • 2 cups all-purpose flour (240 grams)
  • 2 Tablespoons granulated sugar (25 grams)
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon salt
  • 3 Tablespoons (43 grams) unsalted butter 
  • 2 large eggs, yolks and whites separated
  • 1/3 cup (80 milliliters) marsala wine
  • 1 Tablespoon (15 milliliters) white wine vinegar
  • Vegetable oil for frying (about 4 cups)
  • 2 cups Hudsonville's Vanilla Bean ice cream
  • Optional: Mini chocolate chips, chopped pistachios, candied orange peel


  1. Combine flour, sugar, cinnamon, and salt in a food processor, and mix until its uniformly combined.
  2. Add butter to food processer and pulse several time until butter is size of peas.
  3. Add 2 egg yolks, wine, and vinegar and pulse to mix well.
  4. Dump mixture onto work surface and knead several times until dough comes together; form into flat disc and wrap in plastic wrap. Chill in refrigerator for at least an hour.
  5. Roll dough out to 1/8-inch thickness and cut into 4-inch round.
  6. Wrap rounds around cannoli forms, lightly brushing one end with egg white to seal dough.
  7. Heat 1 1/2 inches oil in large pot to 360 degrees Fahrenheit. Carefully immerse shells in oil and fry until crisp and golden brown, about 2.5 to 3 minutes.
  8. Transfer shells to paper towel-lined plate. Once cool enough, remove shells from forms and repeat process.
  9. Once shells are completely cool, use melon baller to scoop Vanilla Bean ice cream and stuff into prepared shells. 
  10. Dip ends in mini chocolate chips, chopped pistachios, or candied orange peels. Serve immediately.


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