Frozen Cannoli Pops


  • 15 oz. GalbaniĀ® Ricotta cheese
  • cheese cloth/paper towels
  • 1/2 cup powdered sugar
  • 1/2 tsp. vanilla
  • 30 sucker sticks
  • 12 oz. chocolate fudge ice cream shell
  • 1/4 cup coarse sea salt


  • Empty all ricotta into a cheese cloth or paper towel to absorb the excess moisture for 20 minutes.
  • In a mixing bowl combine ricotta cheese, sugar, vanilla, and mix until blended.
  • Roll 30- 1/2 ounce balls and place on a baking sheet.
  • Freeze for one hour, then insert sticks in the center and return to freezer for another hour.
  • Pour entire bottle of chocolate into a bowl. Remove ricotta cheese balls from freezer and dip each one in chocolate, completely coating entire ball.
  • Place back on tray and sprinkle with sea salt.
  • Return to freezer for another 30-40 minutes.
  • Serve right from freezer.