September 5, 2017

No Churn Cannoli Ice Cream – Sugar-Free

Name: Low Carb Cannoli Ice Cream
Prep time: 10 min
Total time: 10 min
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)

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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.

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 Our outdated old school buildings aren’t built for these sorts of extreme temperatures.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

Low Carb Cannoli Ice Cream

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

Prep Time 10 minutes

Total Time 10 minutes

Servings

Calories 242kcal

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

In a large bowl, beat the cream with the Swerve Sweetener 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

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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