“This recipe is different from the other on 'zaar, so I thought I would post it. It comes from Woman's World magazine. You can substitute the pistachios with another chopped nut or candy "jimmies". NOTE: Cooking time=chill time.”
READY IN:
45mins
SERVES:
8
UNITS:
US

Ingredients Nutrition

  • 12 cup semisweet mini chocolate chips
  • 8 sugar ice cream cones (pointed ice cream cones)
  • 2 tablespoons pistachios, finely chopped
  • 8 ounces cream cheese, slightly softened
  • 1 cup ricotta cheese (whole milk)
  • 1 12 cups icing sugar
  • 14 teaspoon almond extract
  • 2 tablespoons semisweet mini chocolate chips

Directions

  1. Line a jellyroll pan with waxed paper.
  2. In a very small microwave safe bowl, microwave the 1/2 cup chocolate chips on "high", in 10 second intervals, stirring, until melted. Dip the top 1 1/2" of the ice cream cone into the chocolate and immediately sprinkle with the pistachios. Place on the wax paper lined pan to harden.
  3. Beat the cream cheese, ricotta cheese, icing sugar and almond extract until smooth (about 1 minute).
  4. Transfer to a pastry bag fitted with a medium star tip (or alternately, use a ziploc bag and snip the corner). Pipe the filling into the cones.
  5. Sprinkle with the remaining chocolate chips. Chill at least 30 minutes before serving.

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