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Pumpkin Spice Cannolis

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  • 6 Cannoli shells
  • 1 quart of Perry's Ice Cream - Pumpkin Spice Latte
  • Pecans or walnuts, crushed
  • Caramel sauce


  1. Remove Pumpkin Spice Latte from freezer and allow to sit at room temperature until softened
  2. Use a spoon and scoop ice cream from the container and stuff both ends of the cannoli shell (do this carefully so the shell doesn't break)
  3. Place the stuffed cannoli shells on a baking sheet or plate and place in the freezer for 1 hour
  4. Dip the ends of the cannoli into the nut topping
  5. Place back into the freezer for at least one hour or until ready to serve
  6. Drizzle with caramel topping just before serving
  7. Enjoy!

Recipe thanks to our blogger, Wishes and Dishes

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