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    Home » Keto Ice Cream and Frozen Desserts » Easy Keto Cannoli Ice Cream

    Published: Sep 5, 2017 · Modified: May 22, 2022 by Carolyn

    Easy Keto Cannoli Ice Cream

    This post may contain Amazon or other affiliate links. As an Amazon Associate I earn from qualifying purchases.

    4.3K shares
    Jump to Recipe Print Recipe

    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. 

    A pink ice cream dish with keto cannoli ice cream, with chocolate chips strewn around.

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 Our outdated old school buildings aren’t built for these sorts of extreme temperatures.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

    Keto cannoli ice cream in a white oval dish, been scooped out with an ice cream scoop.

    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.

    An ice cream scoop filled with no churn cannoli ice cream on a white wooden table.

    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.

    A pink dish filled with easy keto cannoli ice cream with a spoon sticking out of it.
    A pink ice cream dish with keto cannoli ice cream, with chocolate chips strewn around.

    Keto Cannoli Ice Cream

    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.
    3.94 from 46 votes
    Print Pin Rate
    Course: Dessert
    Cuisine: Italian
    Keyword: keto cannoli ice cream
    Prep Time: 10 minutes
    Chill Time: 6 hours
    Total Time: 10 minutes
    Servings: 8
    Calories: 242kcal

    Ingredients

    • 1 cup heavy whipping cream
    • ⅓ cup powdered Swerve Sweetener
    • ⅓ cup BochaSweet (can sub allulose or xylitol)
    • ¾ cup ricotta cheese
    • 3 ounces cream cheese room temperature
    • 1 teaspoon vanilla extract
    • ⅓ cup dark chocolate chips, sugar-free
    • ¼ cup chopped pistachios or other nuts (optional)
    US Customary – Metric

    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 Facts
    Keto Cannoli Ice Cream
    Amount Per Serving (1 serving = about ½ 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.
    4.3K shares

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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.

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    Comments

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      Recipe Rating




    1. Rosa says

      February 25, 2023 at 10:45 am

      5 stars
      Hi, is it 1/2 a cup powder bochasweet /allulose?

      Reply
      • Carolyn says

        February 25, 2023 at 3:51 pm

        It says one-third, not one-half.

        Reply
    2. Anne says

      February 15, 2023 at 9:35 pm

      I think it needs churning and it sets like a brick, but now I realise it was because I used erythritriol.

      Reply
      • Carolyn says

        February 16, 2023 at 8:28 am

        Correct… it doesn’t set rock hard if you use the correct sweeteners.

        Reply
    3. Jazzy says

      July 30, 2022 at 10:07 am

      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.

      Reply
      • Carolyn says

        July 30, 2022 at 3:33 pm

        If you use just erythritol, it will freezer very hard. As long as you are prepared for that…

        Reply
        • Pamm says

          March 25, 2023 at 11:33 am

          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?

          Reply
          • Carolyn says

            March 25, 2023 at 5:40 pm

            You can certainly try!

            Reply
    4. Cheryl says

      May 22, 2022 at 6:56 pm

      5 stars
      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☺️

      Reply
      • Carolyn says

        May 22, 2022 at 8:40 pm

        Yep, that’s about right!

        Reply
    5. Rita says

      December 29, 2021 at 6:50 pm

      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!

      Reply
      • Carolyn says

        December 29, 2021 at 7:17 pm

        It’s about 1/2 cup.

        Reply
    6. 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 01, 2020 at 10:17 am

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

        Reply
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