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.

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 Our outdated old school buildings aren’t built for these sorts of extreme temperatures.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

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!

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.

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Low Carb Cannoli Ice Cream

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Preparation 10 minutes Cook Time 0 minutes Serves 8     adjust servings

Nutrition Facts
Serving Size	About 1/2 cup
Amount Per Serving	As Served
Calories 242 Calories from fat 186
% Daily Value
Total Fat 20.74g	32%
Carbohydrate 6.43g	2%
Dietary Fiber 1.73g	7%
Protein 5.3g

Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:

	Calories	2000
Total Fat	Less than	65g
Sat Fat	Less than	25g
Cholesterol	Less than	300mg
Sodium	Less than	2,400mg
Total Carbohydrate		300g
Dietary Fiber		25g

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.

Ingredients

• 1 cup heavy whipping cream
• 1/2 cup powdered Swerve Sweetener, divided
• 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 1/4 cup of the sweetener until it holds stiff peaks.
2. In a blender or food processor, combine the ricotta, cream cheese, vanilla extract and remaining sweetener. Blend until smooth. 
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. 
5. This will get very hard in the freezer when it's been in there longer than 6 to 8 hours. But 30 minutes on the counter make it perfectly scoopable again. You can also portion it up into individual servings before freezing so you don't have to thaw the whole thing each time. 

by Carolyn

Recipe Notes