Craving cannoli ice cream that doesn’t require an ice cream maker? You’ve come to the right place. Thick and creamy, this keto ice cream recipe really hits the spot.
Summer’s not over yet, friends, a fact which Portland wishes to make abundantly clear. It’s forecast to be 101ºF here today (that’s a balmy 38ºC for those of you that think in Celsius) and it’s been like that for several days.
In fact, it’s going to be so hot that the schools have already warned us that we may have an early release this afternoon. Our outdated old school buildings aren’t built for these sorts of extreme temperatures. We had 8 snow days last winter and now, barely into the second week of school, and we’re having HEAT days.
So naturally, we are all craving frozen desserts and this keto Cannoli Ice Cream hits the spot! And best of all, it doesn’t require an ice cream maker to make it.
Easy No Churn Ice Cream
Don’t get me wrong, I adore my ice cream maker and I use it frequently. But I know not everyone owns one, and I love testing out new ways of doing things. When I first started seeing recipes for no churn ice cream, I was stumped. Most of them take sweetened condensed milk to make a thick custard-like base without an ice cream maker.
And while I do have a fabulous keto condensed milk recipe, I didn’t want to have to take that extra time to make it. No churn ice cream is supposed to be easier, after all. We deserve our easy low carb recipes too!
But you know me…I firmly believe almost anything can be made low carb and sugar-free. So I studied this concept a bit and realized that all I needed was a thick cream for the base.
Sour cream quickly became my thickener of choice and I’ve used it several low carb ice cream recipes, including Keto Strawberry Ice Cream and Peanut Butter Brownie Ice Cream Pie.
How to make cannoli ice cream
But for this keto cannoli ice cream, I didn’t need to fall back on sour cream, because of course the ricotta itself provides the thick base.
I blended the ricotta up to make it very smooth, and then folded it into the whipped cream. And of course, it wouldn’t be cannoli ice cream without some chocolate chips. So I sprinkled in some ChocZero dark chocolate chips.
I also added some chopped nuts for crunch. Pistachios go well with cannoli flavors but you could use almonds or pecans, if you prefer.
Mix it all together and what do you have? A perfect no-churn keto ice cream treat! My kids loved this and it was a great easy way to cool off.
Keto Cannoli Ice Cream
Ingredients
- 1 cup (238 g) heavy whipping cream
- 1/3 cup (60.67 g) powdered Swerve Sweetener
- 1/3 cup (78.86 g) BochaSweet, (can sub allulose or xylitol)
- 3/4 cup (184.5 g) ricotta cheese
- 3 ounces (85.05 g) cream cheese, room temperature
- 1 tsp vanilla extract
- 1/3 cup (78.86 g) dark chocolate chips, sugar-free
- 1/4 cup (30.75 g) chopped pistachios, or other nuts (optional)
Instructions
- In a large bowl, beat the cream with the Swerve until it holds stiff peaks.
- In a blender or food processor, combine the ricotta, cream cheese, vanilla extract and the BochaSweet. Blend until smooth and the sweetener has dissolved.
- Fold the ricotta mixture into the whipped cream. Then gently fold in the chocolate chips.
- Spread in an airtight container and freeze until firm, 6 to 8 hours.
Nutrition
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I made this tonight using allulose powder instead of Bochasweet, which I don’t have. It’s in the freezer now, but I can tell already it’s a huge winner! After I spooned it into my container, of course I licked the spoon to taste it… I swear, my eyes rolled up in my head!! LOL! I can’t wait until tomorrow to get a little bowl of frozen! Thank you soooo much and anyone hesitating, get you some!!
I have all the ingredients except ricotta. Would cottage cheese work as well? I’ve subbed cottage cheese in other recipes, but this is different. What do you think? Would love to try this tonight – without having to go back out to the store, LOL.
It might but I can’t be sure without trying it myself.
do you have to use that much sweetener ? can you cut it back to 1/4 cup or less ? thanks, I’m anxious to try this
I am not sure this will taste very good with that amount of sweetness but you’re welcome to experiment.
if I don’t have a blender or food processor can I use a hand mixer?
Yes but make sure to mix it until very smooth.
Hi, is it 1/2 a cup powder bochasweet /allulose?
It says one-third, not one-half.
I think it needs churning and it sets like a brick, but now I realise it was because I used erythritriol.
Correct… it doesn’t set rock hard if you use the correct sweeteners.
I understand that it’s maybe not possible to switch sweeteners, but… could I? I have never tried bocchasweet. I have not even seen it for sale. I know that there is Amazon, but… I have 4 pounds of eurythinol in my pantry…
I have made your sheet cake cannoli and it was soooooo good.
If you use just erythritol, it will freezer very hard. As long as you are prepared for that…
I was about to make this, but the only sweetener I have at the moment is Swerve (erythritol). I read how it would freeze like a brick. Could it be left unfrozen and eaten as a cannoli mousse?
You can certainly try!
Just made this how many net carbs is it I counted 4.7 is that right? Tastes so good haven’t even got it frozen yet. Yummmmm☺️
Yep, that’s about right!
Haven’t made this recipe yet but the Death By Chocolate is absolutely delicious! Do you think this no churn recipe, and others, be made with coconut cream?
Thanks!
It’s about 1/2 cup.
The texture looks so inviting. Can someone other than the recipe creator report if they could taste the tang of the cheeses?
This recipe was fabulous! No cheesy taste at all. And stayed scoopable!