Ingredients

1 pint Pumpkin Pie Halo Top, softened
½ cup Part Skim Ricotta
¼ cup 100% Pure Canned Pumpkin Purée
2 tablespoons Pure Maple Syrup
½ teaspoon Pumpkin Pie Spice
8 Cannoli Shells
½ cup Mini Chocolate Chips
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Directions

Step 1

In a large bowl, add the softened Halo Top, ricotta, pumpkin purée, maple syrup, and pumpkin pie spice. Stir together until evenly mixed throughout. Freeze the bowl for 45 minutes.

Step 2

Place a small cookie sheet in the freezer to chill.

Step 3

Scoop the chilled ice cream mixture into a piping bag. Freeze the bag for 20 minutes.

Step 4

Place the cannoli shells on the frozen cookie sheet. Snip the tip off the piping bag and pipe the filling into the cannoli shells.

Step 5

Dip the ends of the cannolis in the mini chocolate chips. Freeze for 2+ hours. Enjoy!

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