This Cannoli Ice Cream has the best flavors of a classic cannoli as a refreshing frozen treat! Just blend up a handful of ingredients, pour into an ice cream maker, and 20 minutes later you have cannoli perfection.
Cannoli Ice Cream – Keto, Low Carb, Sugar-Free, Grain-Free, Gluten-Free, THM S
In my early teen years, my best friend and I would about half a mile from her house to a little strip mall that had a bakery. We would buy a cannoli, get snacks and drinks from the convenience store across the street, and then walk a mile back past her house to the Barnegat Bay. We would sit near the shore and enjoy our snacks and savor our cannoli.
I love cannoli cream. I could eat all the cream from all the cannolis and be content. Forget the shells. The cream is the important part. The flavor of ricotta with a hint of cinnamon and a touch of vanilla is scrumptious. With summer coming I’m on an ice cream kick and what better way to enjoy cannoli cream than frozen into a cannoli ice cream!
- 1 cup heavy cream
- 1 1/2 cups ricotta cheese
- 1 cup almond milk
- 1/2 cup Trim Healthy Mama Gentle Sweet or my sweetener
- 1/8 tsp vanilla
- 1/16 tsp cinnamon
- 3 egg yolks use pasteurized if you are concerned with consuming raw eggs
- 1 tsp glycerin optional, but recommended - this keeps the ice cream soft enough to scoop
- sugar free chocolate chips optional
- Combine all ingredients in a blender. Blend until smooth.
- Pour into an ice cream machine. Freeze according to the manufacturer's instructions.
- If using chocolate chips you can add them during the last few minutes in the machine or just sprinkle on top.
- If you are concerned about using raw egg yolks you can purchase pasteurized eggs or you can temper the ice cream base.
- The glycerin helps the ice cream to stay scoopable in the freezer. If you don’t mind letting the ice cream sit out at room temperature for about half an hour before scooping you can omit the glycerin.