Description
Ice Cream-Stuffed Cannolis!
Ingredients
- ½ gallons Vanilla Bean Ice Cream
- 6 whole Cannoli Shells
- 1 pound Chocolate Candy Coating
- ½ cups Chopped Pecans
- ½ cups Toffee Pieces
Preparation
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.
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.
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.
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.
