OK, first, no, the cannoli above is not shown actual size. But if you wish it were, you’re definitely part of the demographic for this new feature, you decadent thing you.
Today, on a sweltering June day, redbankgreen busts open the freezer with the debut of Cool Inside, a sumerlong weekly feature. We’re kicking off this series by turning our eyes and hanging tongues in the direction of LaRosa’s Bakery in Shrewsbury.
Every Friday through Labor Day week, we’ll focus on one treat. What’s the selection criteria? Our aim is to call out deep-down, body-cooling desserts and other goodies available locally. Could be an Italian ice, a milkshake, a banana split. We’re open to ideas.
In all cases, we’re looking for treats that are distinctive in the way they hit that spot that needs hitting after a long week spent behind a steering wheel or a sparkling day at the beach. Stuff that lays claim to your soul the minute you bite into it, lick it or slurp it through a straw.
Have you got a Cool Inside to suggest? Post a comment, or if you prefer, send us an email with the words “Cool Inside” in the subject line. We’ve got a secret starter list, but we’re willing to add new ones or even scrap the list entirely based on reader input.
Now, without further ado, here’s the four-one-one on this week’s treat:
What is it called?
LaRosa’s Ice Cream Cannoli
Monmouth Magazine Awarded LaRosa’s “Best Cannoli” and “Best Pastry” in Monmouth County two years in a row.
One large (no, not THAT large) ice cream filled cannoli is $1.99; a box of 12 miniatures goes for $6.99.
Where is it (sold)?
79 East Newman Springs Road
LaRosas cannolis can also be purchased in supermarkets nationwide, but every one is made and packaged right in the Shrewsbury store.
What’s in it?
Note: this is a short list of ingredients . . .
Cannoli shell: wheat flour, eggs, honey, cinnamon
Vanilla ice cream: cream, nonfat dry milk, cane sugar
(Counts as only two points on Weight Watchers)
Who created it?
Brothers, Peter (above) and Sal LaRosa, circa 2000.
Is there a story behind it?
LaRosas, a fifth-generation pastry shop, began in 1901. Peter & Sal’s great-grandfather sold traditional cannolis from a push cart on the streets of New York.
Originally, the cannoli shells were sold to Carvel. But Carvels ice cream was too hard, and upon thawing, caused the cannoli shell to become soggy. The brothers then pursued other options and eventually found “aerated” ice cream to be the best fit.
What’s great about it? What makes it stand out?
The aerated ice cream can be eaten right away and the cannoli shell stays crisp, Peter says. Even when the ice cream melts, it just turns to filling and still tastes delicious. You can also refreeze a thawed cannoli and it will turn back into ice cream.
Fill in the blank with the first word that comes to mind:
If this product didn’t exist, life would be: “less fulfilling!” (Peter LaRosa)