1️⃣ In a large mixing bowl, cream the butter and sugar together with an electric mixer until light and fluffy. Mix in the eggs, then the ricotta cheese until well combined. Add vanilla extract, cinnamon, and fresh orange zest. 🍊🍦

2️⃣ Mix in the baking powder, baking soda, and salt until well combined. Gradually add the flour. Stir in 1 cup of chocolate chips and the chopped pistachios. Cover and refrigerate the dough for at least one hour. 🥣

3️⃣ Preheat your oven to 375°F (190°C). Line baking sheets with parchment paper or lightly grease them. 🔥

4️⃣ Using a medium cookie scoop or spoon, drop about 1 1/2 tablespoons of cookie dough for each cookie, leaving about 2 inches between each cookie. 🍪

5️⃣ Bake the cookies for about 8-11 minutes or until golden brown around the edges. Cool slightly, then transfer to wire racks to cool completely. 🕒

6️⃣ Microwave the remaining chocolate chips on high in a small microwave-safe bowl in 20-second intervals, stirring after each interval until melted and smooth. Spoon the melted chocolate into a small resealable bag, clip one corner slightly, and drizzle the melted chocolate over the cookies. Let cool for the chocolate to set. 🍫

Enjoy your delicious Holy Cannoli Cookies! 😋🍪

2️⃣ Stir the coconut milk: You may notice that canned coconut milk appears to be separated. That’s normal. Simply stir with a spoon until evenly combined. 🥄

3️⃣ Make the mixture: Combine the frozen mango, coconut milk, and honey in a blender. Blend until evenly combined and smooth. Adjust the amount of honey to taste. 🍯🥭

4️⃣ Churn: Pour the mixture into the pre-frozen bowl of your ice cream maker, and churn according to the ice cream maker’s manufacturer instructions. Once churned and ready (mine took 20 minutes), transfer to a freezer-friendly container. 🍨⏳

5️⃣ Freeze: Cover and freeze for at least 2 hours before serving. Enjoy! ❄️🍨