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Sweet, luscious ricotta cream and decadent dark chocolate chips. This Keto Cannoli Ice Cream has everything and more you love about the famous Italian pastry. Pure ice cream bliss!
I’m so happy with how this cannoli ice cream turned out! It really tastes just like the cannoli filling, but in ice cream form! The use of ricotta cheese makes the ice cream thick and creamy, while the little speckles of dark chocolate chips add some bite to it. The addition of cinnamon is the icing on top. Simply to die for!
The best part yet, you don’t need to worry about preparing the shells to enjoy the creamy inside. Oh, and did I mention is has only 1 net carb per serving?
Here are a few tips to make this the creamiest ice cream ever!
Full-fat. Whenever you make ice cream, use whole, full-fat ingredients. Buy full-fat ricotta cheese, preferably without any additives. I made this ice cream with almond milk, but if you have another low-carb milk that you prefer, go for it!
Allulose. Allulose is a natural, low-carb sugar that tastes like regular sugar. It is not absorbed by our bodies and therefore doesn’t raise blood glucose. I love adding allulose to my ice cream recipes because it keeps even frozen desserts creamy. If you don’t have allulose on hand, you can substitute with powdered Swerve Sweetener or another natural sweetener, but it will make your ice cream harder after freezing. Also, do not increase the amount of allulose in this recipe, as too much of it can actually prevent the ice cream from solidifying.
Churning. Yes, you will need an ice cream maker for this recipe. This will prevent large ice crystals from forming and whips air into the cream mixture, resulting in the smooth and rich flavor we desire! I use this machine and it has worked well for me for over six years now. After churning, the ice cream will have a soft-serve texture to it. It will become firmer after freezing it for 1-2 hours.
Chocolate chips. Mini chocolate chips work best for cannoli ice cream. I bought sugar-free mini chocolate chips from Good Dee’s. You can also use Lily’s dark chocolate chips, which are a bit smaller than regular chocolate chips, or simply chop up a bar of sugar-free chocolate.
Mix it up. To combine the ingredients into a smooth cream, you can either use a blender (which is what I do) or a hand mixer. Prep time is only 5 minutes!
Enjoy the creamiest Keto Cannoli Ice Cream now!
MORE CREAMY KETO DESSERTS
Keto Cannoli Ice Cream
- blender or hand mixer, ice cream maker
- Mix up all the ingredients, except the chocolate chips, with a blender (or in a large bowl with a hand mixer) until creamy.
- Pour the mixture into the canister of an ice cream maker and churn according to manufacturer’s directions. (It takes about 20 minutes with my machine for the ice cream to reach soft-serve texture.)
- While the ice cream is still churning and about 5 minutes before it is done, add the chocolate chips to the ice cream.
- Transfer your cannoli ice cream to an airtight container and freeze for another hour or two to reach a firmer consistency. Enjoy!