An Obsession with All Things Handmade and Home-Cooked

Leave the Dairy, Take the Cannoli


After fourteen years of veganism and a lifetime of lactose intolerance, cow’s milk doesn’t pose even the slightest temptation, no matter the myriad forms it may take. That commitment is effortless not simply due to habitual avoidance, however, but because the alternatives are now more readily available and more delicious than ever. So Delicious, in fact.

Dumping dairy isn’t a challenge when you already have luscious frozen desserts and rich, creamy beverages on your side, so the call to take part in the So Delicious Dairy Free 21 Day Dairy-Free Challenge sounds like a real non-dairy cakewalk to me. Whether you’ve been committed to a lactose-free life for years or have merely dabbled with the concept, consider joining the Facebook group for a chance to win some fabulous prizes! Leading up to and throughout the event, from January 21st through February 10th, there will be giveaways for gift cards, food kits, and even a trip for two to Boulder, Colorado.

Like the smoking gun of The Godfather, all forms of dairy can easily become part of a regrettable past, replaced by the immediate gratification of the sweet, simple cannoli. The overwhelming urge to take comfort in familiar flavors, childhood treats, or downright decadent indulgences can drive the average person to commit unspeakable culinary sins, despite the best intentions, but one needn’t return to a life of crime for satisfaction. Cannoli were always the greatest treat if in the nearby vicinity of an Italian bakery, since no one in my household would have dared fire up a vat of hot oil to fry and fabricate the shells from scratch. Without that edible container, there was no pastry altogether- Or so I thought.

Believe it or not, after tireless taste tests, standard waffle ice cream cones have proven themselves as highly satisfying substitutes, every bit as crisp and crunchy, and far less greasy, to boot. In place of the typically heavy mascarpone filling, a combination of Greek-style coconut yogurt and airy CocoWhip commingle to create an effortless mousse. Light as a cloud while still possessing that same characteristic tang of traditional cultured dairy, this barely sweetened filling comes together in a matter of minutes. That’s fast enough to strike down any craving in its tracks.

Let’s be honest: This is the least challenging “challenge” on the internet, and if you’ve ever spent time trolling YouTube videos, you’ll know that’s really saying something. Whether you join in on the fun or not, you would be doing yourself a disservice not to try these fun faux-cannoli. You’ve got nothing to lose, except any residual attachment to dairy products!

Cannoli Cones

“Mascarpone” Mousse Filling:

1 6-Ounce Container Plain Greek Cultured Coconut Milk
2 Tablespoons Confectioner’s Sugar
1/2 Teaspoon White Miso Paste
1/2 Teaspoon Nutritional Yeast
1/2 Teaspoon Vanilla Bean Paste or Extract
4.5 Ounces (Half a Container) CocoWhip Original


8 – 10 Ice Cream Cones
3 Ounces Dark Chocolate, Finely Chopped
1/3 Cup Toasted Pistachios, Roughly Chopped (Optional)

To make the mousse filling, mix together the yogurt, sugar, miso, nutritional yeast, and vanilla in a large bowl. Stir until fully combined and completely smooth. Add in a few dollops of the Coco whip at a time, using a wide spatula to gently fold it into the mixture. Be careful not to beat all the structure out of it to keep the filling light and airy. Keep refrigerated in an airtight container until ready to serve, and for up to a week.

To finish the cannoli assembly, place the chocolate in a microwave safe contain and heat for 30 – 60 seconds, stirring thoroughly until the chocolate has completely melted. Dip the tops of the waffle cones into the liquid chocolate, allowing the excess to drip off, and carefully stand them in tall, narrow glasses to dry upright.

To serve, simply pipe, spoon, or scoop the chilled mousse into your cones and top each with a sprinkle of toasted pistachios. Enjoy!

Makes 8 – 10 Servings

Printable Recipe

This post was is sponsored by So Delicious, but all content and opinions are entirely my own.

Author: Hannah (BitterSweet)

Author of My Sweet Vegan, Vegan Desserts, Vegan a la Mode, and Easy as Vegan Pie.

13 thoughts on “Leave the Dairy, Take the Cannoli

  1. Great idea. Looks delicious!

  2. What a great idea, Hannah! I’ve been using almond milk for years now and love it. So Delicious really makes desserts that are so delicious. :-) And as I’m completely with you on deep-frying the shells, your alternative looks super.


  3. Wow Hannah, these are truly unbelievable! I can only imagine the complexity of flavors in this!

  4. This looks wonderful, thanks! Agreed on dairy and I’ve joined the group, so many great alternatives now and more options keep coming.

  5. What a wonderful combination of flavors. How many taste tests did it take to come up with this? I love that you are able to use non-dairy items and achieve something that is truly satisfying and that overall you are able to live dairy free and not feel like you are being deprived. Nice work! The idea of the waffle cones is pure genius. Brava! Un bacione a te!

    • You are too kind! It did take quite a few tweaks to get just the right balance of sweet, salty, and savory notes to imitate the flavor of a traditional mascarpone filling. This one took about three batches, but testing went very quickly because it’s so simple, thank goodness! I’m just thrilled that you’re so excited by the concept too. Thank you so much for your sweet comment!

  6. that looks simply amazing! I love this filling ingredients!
    Much love

  7. WOW! what an incredible and unique dessert idea! I love the idea of stuffing the filling in a cone! Genius!

  8. Amazing Post! Thanks for sharing such an amazing desserts recipe..

    Keep Posting..

  9. What an awesome idea for an easy diy cannoli! They look so good, I thought they were drumstick ice cream at first, but a cannoli is way better. :-)

  10. Pingback: 21 Days of Recipes for the 21 Day Dairy Free Challenge

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