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September 5, 2017

No Churn Cannoli Ice Cream – Sugar-Free

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Craving low carb 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. This post is sponsored by Lily’s Chocolate.

Low Carb Cannoli Ice Cream Recipe

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 Our outdated old school buildings aren’t built for these sorts of extreme temperatures.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.

Easy no churn Cannoli Ice Cream - low carb and sugar-free

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. 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 low carb sweetened 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!

Keto Cannoli Ice Cream Recipe. a delicious no-churn treat!

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 No Churn Mint Chocolate Chip and Peanut Butter Brownie Ice Cream Pie.

And I have an absolutely amazing keto Strawberry Ice Cream recipe in my cookbook. Honestly for that recipe alone, you will love The Everyday Ketogenic Kitchen!

 

No Churn Strawberry Ice Cream

From The Everyday Ketogenic Kitchen!

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. And the best low carb chocolate chips are, in my opinion, Lily’s Chocolate. Mix it all together and what do you have? A perfect low carb, no churn ice cream treat! My kids loved this and it was a great easy way to cool off.

The best low carb Cannoli Ice Cream recipe!

5 from 7 votes
Keto Cannoli Ice Cream Recipe
Print
Low Carb Cannoli Ice Cream
Prep Time
10 mins
Total Time
10 mins
 

Craving low carb 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.

Course: Dessert
Cuisine: Italian
Servings: 8
Calories: 242 kcal
Ingredients
  • 1 cup heavy whipping cream
  • 1/4 cup powdered Swerve Sweetener
  • 1/4 cup BochaSweet (can sub allulose or xylitol)
  • 3/4 cup ricotta cheese
  • 3 ounces cream cheese room temperature
  • 1 tsp vanilla extract
  • 1/3 cup Lily's sugar-free chocolate chips
  • 1/4 cup chopped pistachios optional
Instructions
  1. In a large bowl, beat the cream with the Swerve Sweetener until it holds stiff peaks.

  2. In a blender or food processor, combine the ricotta, cream cheese, vanilla extract and the BochaSweet. Blend until smooth and the sweetener has dissolved.

  3. Fold the ricotta mixture into the whipped cream. Then gently fold in the chocolate chips. 
  4. Spread in an airtight container and freeze until firm, 6 to 8 hours. 
Nutrition Facts
Low Carb Cannoli Ice Cream
Amount Per Serving (1 serving = about 1/2 cup)
Calories 242 Calories from Fat 187
% Daily Value*
Fat 20.74g32%
Carbohydrates 6.43g2%
Fiber 1.73g7%
Protein 5.3g11%
* Percent Daily Values are based on a 2000 calorie diet.

 

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Filed Under: Frozen Desserts, Holiday Treats, Low Carb, Low Carb Summer Recipes Tagged With: cannoli, chocolate chips, ricotta

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Nutritional Disclaimer

Please note that I am not a medical or nutritional professional. I am simply recounting and sharing my own experiences on this blog. Nothing I express here should be taken as medical advice and you should consult with your doctor before starting any diet or exercise program. I provide nutritional information for my recipes simply as a courtesy to my readers. It is calculated using MacGourmet software and I remove erythritol from the final carb count and net carb count, as it does not affect my own blood glucose levels. I do my best to be as accurate as possible but you should independently calculate nutritional information on your own before relying on them. I expressly disclaim any and all liability of any kind with respect to any act or omission wholly or in part in reliance on anything contained in this website.

Reader Interactions

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Comments

  1. janet says

    September 5, 2017 at 8:44 am

    Hmm. interesting and I have all the ingredients on hand, must try. Thanks for the recipe! Have been trying to make things with enough fat… it”s amazing how difficult that can be! : )

    Reply
  2. Pansy Limes says

    September 5, 2017 at 3:40 pm

    Mmmm, so happy, I knew there was a reason I bought that big container of ricotta! Now just hope my whipping cream is still good! Can’t wait to give it a try! Thanks!

    Reply
  3. Toni says

    September 5, 2017 at 7:40 pm

    This looks incredible and just what I need to cure my cravings after returning from Italy. What kind of pistachios do you recommend (brand/salted or non)?

    Reply
  4. Toni says

    September 5, 2017 at 7:44 pm

    What kind of pistachio’s do you recommend (brand/ salted or not)?

    Reply
    • Carolyn says

      September 5, 2017 at 9:11 pm

      Just plain unsalted. I bought some bulk at Whole foods.

      Reply
  5. Carol Luciano says

    September 12, 2017 at 4:10 pm

    Looks delicious. I’m not a fan of Swerve so could I just use regular sugar ?

    Reply
    • Carolyn says

      September 12, 2017 at 4:43 pm

      Sure!

      Reply
  6. Emma says

    September 14, 2017 at 9:44 am

    A recipe with pistachios ? It sound really good to me. Thanks for the recipe.

    Reply
  7. Sara says

    October 3, 2017 at 3:03 pm

    I love this! I just eat it chilled instead of frozen, it’s like a delicious mousse. SO good.

    Reply
  8. Lisa Matthews says

    November 4, 2017 at 7:31 am

    I used chopped pecans because it’s what I had on hand and added some cinnamon on top before serving. I could easily see where I could have topped with pumpkin pie spice for a different twist. At any rate, it was insanely yummy. Keep these great recipes coming.

    Reply
  9. kelly says

    December 6, 2017 at 6:14 pm

    I just have to finally comment. We have made this more times than I can count. It is delicious. Even our non low carb friends think so too.

    We just made your gingerbread with maple frosting and that frosting inspired another ice cream!
    1 cup heavy whipping cream
    1/4 cup swerve
    1/2 cup ricotta cheese
    3 oz cream cheese
    1/4 cup truvia brown sugar (or sukrin gold)
    1/3 cup choc chips
    follow the same directions as your ice cream.

    We called it maple choc chip ice cream! SO good. You have given us so much confidence with your recipe that we thought we could do it. Thanks for the recipes and inspiration! I am going to share this with your other recipe since it was inspired by that one. =)

    Reply
    • Kelly says

      December 6, 2017 at 9:37 pm

      Forgot to add the 1 1/2 tsp of maple flavoring

      Reply
      • Nanabella says

        May 28, 2019 at 10:29 am

        😳😜😂😂😂😂😂😂😂😘😘😘😃👍🏻

        Reply
  10. April says

    December 31, 2017 at 4:27 pm

    Hi Carolyn! I am in the process of making one of your ice cream recipes (the one where you add vodka), and I was wondering if vodka could be added to this one, as well to prevent it freezing so hard?

    Reply
    • Carolyn says

      January 1, 2018 at 9:15 am

      Sure you can add that. I do find that these no churn ice creams freeze pretty hard regardless but they thaw nicely with just a few minutes on the counter.

      Reply
  11. Suzanne says

    June 6, 2018 at 8:34 am

    5 stars
    Holy cannoli! I made this ice cream last night (I actually used my ice cream maker because I didn’t want to wait) and it was DIVINE! Everyone in my family loved it – and that hardly ever happens! My mom grew up in Boston, MA, which is where I was introduced to cannoli in my childhood and this brought me back trips with my cousins to Faneuil Hall and their amazing food halls. Thank you, Carolyn!

    Reply
  12. Susan says

    January 29, 2019 at 9:08 am

    What is the serving size that the nutrition value chart represents?
    Thank you!

    Reply
    • Carolyn says

      January 29, 2019 at 10:11 am

      Same as regular ice cream, about 1/2 cup.

      Reply
  13. Mary says

    February 27, 2019 at 2:14 pm

    Do you use full fat ricotta?

    Reply
    • Carolyn says

      February 27, 2019 at 2:44 pm

      ALWAYS! 🙂

      Reply
  14. Tammy says

    March 3, 2019 at 2:12 pm

    I just whipped this up and of course I had to have a little taste before popping into the freezer. Holy cannoli, its delicious! I can’t wait until it freezes. Thanks for a great recipe!

    Reply
  15. Dave F. says

    June 10, 2019 at 10:29 am

    I am chomping at the bit! I want to make this soon, just got to get to whole foods so I can purchase all these ingredients! It sounds amazing, and I have been looking for something as I’ve been on a keto diet for two months and no desserts! It’s time!

    Reply
    • Dave F. says

      June 14, 2019 at 1:55 pm

      5 stars
      I made this last night and all I have to say is WOW! This is a super easy really good and satisfying recipe! Talk about a treat!? This is it! Keto or not You’ll love it!

      Reply
      • Carolyn says

        June 15, 2019 at 8:26 am

        Thanks so much!

        Reply
  16. Beth Pierce says

    August 5, 2019 at 6:23 pm

    5 stars
    What a great way to cool down after a long, hot summer day! Looking forward to enjoying this tomorrow afternoon!

    Reply
  17. Krissy Allori says

    August 5, 2019 at 7:54 pm

    5 stars
    This looks so so good! I’ll be trying it for sure!

    Reply
  18. NatD says

    August 5, 2019 at 9:08 pm

    I want sugar free ice cream, I would eat entire bowl with 0 guilt. Thank you for this amazing recipe!

    Reply
  19. Natasha says

    August 5, 2019 at 10:06 pm

    5 stars
    Perfect to try out on my keto brother who loves ice cream! Thanks for the great recipe!

    Reply
  20. Becky Hardin says

    August 13, 2019 at 1:35 pm

    5 stars
    This ice cream makes me happy. So good.

    Reply
  21. Darcy says

    February 12, 2020 at 5:54 pm

    The texture looks so inviting. Can someone other than the recipe creator report if they could taste the tang of the cheeses?

    Reply
    • Mary says

      October 1, 2020 at 10:17 am

      5 stars
      This recipe was fabulous! No cheesy taste at all. And stayed scoopable!

      Reply

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Carolyn PortraitLooking for the best low carb recipes? You've come to the right place! I'm Carolyn, a major carnivore and an unrepentant sweet tooth. Here you will find all you need to enjoy the low carb keto lifestyle to the fullest! Read more

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