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. This easy ice cream recipe is low carb, keto, gluten-free, grain-free, sugar-free, and Trim Healthy Mama friendly.
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.
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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!
How To Make Cannoli Ice Cream
Let me start off by saying that this is one of my favorite ice cream recipes because it’s so delicious and creamy. It’s simple to make and will keep you and your hungry family happy to indulge. Let’s get started!
First Step: Put the heavy cream, ricotta cheese, almond milk, sweetener, vanilla, cinnamon, egg yolks, and glycerin in a blender. Mix together until it’s smooth. This may take a few minutes to make the ricotta smooth enough.
Second Step: Put the cannoli ice cream mixture into your ice cream machine and freeze it according to the manufacturer’s directions.
Third Step: Add the chocolate chips when it’s almost done in the ice cream machine or add them on top. Enjoy!
That’s all there is to it! Can you believe how simple it is to make ice cream at home? Now you can have it anytime you want.
Can You Eat Ice Cream On A Keto Diet?
You aren’t able to eat traditional ice cream when you are on a keto diet, but that’s where this cannoli ice cream shines. It’s keto and perfect for giving you something sweet that’s not loaded with sugar and carbs. I am all for that, and it tastes just as good as I remember eating growing up. So if you eat a low carb diet, this is one ice cream recipe you can have with no worries.
Do I Have To Have An Ice Cream Maker To Make This Cannoli Ice Cream Recipe?
Using an ice cream maker saves you lots of time, and you can be enjoying your amazing treat much sooner. It’s not required to use an ice cream maker, but now that I have one, I wouldn’t have it any other way. The flavor and texture with my ice cream machine are incredible, so that’s why it’s my preferred method.
If you don’t want to invest in an ice cream machine, you could blend all the ingredients and put them in a freezer-safe container. Then freeze the container, and every 30 minutes to an hour, you’ll need to stir it. Once it seems to be starting to freeze well, you can spread out your stirring to every hour to an hour and a half. After it’s all the way frozen, it will be ready to eat.
Or you can just pour the ice cream base into an ice pop mold and make cannoli pops!
What’s The Best Way To Store Homemade Ice Cream?
Keeping the ice cream in an airtight freezer-safe container or containers is a must. You can keep it stored in single-serving sized containers or one big one. Either way, homemade ice cream (or any ice cream for that matter) does much better when you store it towards to back of the freezer. If you keep it in the door, it will go bad much sooner because when the door opens, it will defrost a little bit. This will cause ice crystals to form like crazy.
The amount of time it’s going to last is going to vary a fair amount. But typically, it will keep for at least a couple of weeks, if not longer.
Optional Cannoli Ice Cream Toppings
Usually, when we eat a bowl of cannoli ice cream, we will just sprinkle a few chocolate chips on top and start devouring it. However, there are times when some of the family members want something a little extra. Consider some of these ideas next time you are wanting something different.
- Cinnamon - Sprinkle a dash or two of cinnamon on top before serving. It gives it some great color and tastes good too.
- Chocolate sauce - It’s so easy to whip up a batch of this warm and delicious hot fudge sauce. It will make you want to lick the bowl clean too.
- Whipped topping - We love to add just a little bit of homemade whipped cream to the top of our ice cream sometimes. It makes you feel like you are eating it in an ice cream parlor!
- Pistachios - You could really use any kind of nut you like, but pistachios go well with the flavor of the cannoli ice cream.
If you are a fan of this cannoli ice cream, don’t forget to try some of my other keto ice cream recipes too!
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Equipment
Ingredients
- 1 cup heavy cream
- 1 ½ cups ricotta cheese
- 1 cup almond milk
- ½ cup Joy Filled Eats Sweetener (or see alternatives in recipe notes)
- ⅛ teaspoon vanilla
- 1/16 teaspoon cinnamon
- 3 egg yolks use pasteurized if you are concerned with consuming raw eggs
- 1 teaspoon glycerin optional, but recommended - this keeps the ice cream soft enough to scoop
- sugar free chocolate chips optional
Instructions
- 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.
Notes
Nutrition
Originally Published April 27, 2016. Revised and Republished April 29, 2020.
Betsy Stokes says
Any thoughts on the best place to purchase pasteurized egg yolks?
Taryn says
You can check the store locator here: http://www.safeeggs.com/store-locator
Betsy Stokes says
Thanks so much for the help! Sadly, the locator says there isn't anywhere in my area that sells these. I'm open to other options if anyone knows of any! Thanks again.
Taryn says
If you don't mind waiting you can heat the ice cream base to temper the egg yolks. Then you need to chill it before adding to the ice cream machine. There are instructions here: http://www.cookinglight.com/cooking-101/how-to-temper-eggs-ice-cream
Betsy Stokes says
Thanks! I'm new to homemade ice cream making, so I probably need to learn that skill anyway. 🙂
Holly says
I made this last night. Easy and delicious! Feels like I'm cheating, but nice to know I'm still eating low carb! 🙂 I used MCT oil instead of the glycerin since I didn't have any of that on hand. Thanks for all of your great recipes! I've made at least 8 of them and they are all amazing!
Janis Nordmeyer says
Great idea using MCT oil, as it will help bump up the fat ratio!
KristenKohne says
Wow. This ice cream is fantastic!!! No weird aftertaste like the other low carb ice cream recipes I have tried lately. It really tastes like cannoli cream! My mom tried it and said it reminded her of the flavor of rice pudding. 🙂
Karen says
Wondering about the glycerin Where do you get it?
Taryn says
I order it from Amazon.
Denise says
I had Stevia Glycerite but no glycerin so I used the glycerine instead. I was hoping it was close enough. Since the ice cream didn't "stay" scoopable (but was scrapeable at least) I'm thinking it isn't quite the same. Can you share which glycerin you purchase? I take it any food grade vegetable glycerin will do. Which ones have you tried/liked? Thanks!
Taryn says
Yes, any food grade vegetable glycerin. You can also just let the ice cream sit out for about 30 minutes before scooping. I've used Now Foods brand most recently. There are several on Amazon. http://amzn.to/2sELzIz
Gianna says
One question, how much is a serving size?
Taryn says
About 1/3 of a cup.
Shirl says
it says in the directions 8; 1/2 cup servings. I don't have an ice cream freezer can i put in a containers and freeze?
Taryn says
Without an ice cream machine, you could make this into popsicles but not ice cream. It would freeze too hard to scoop.
Gianna says
A fabulous treat on the Keto diet! Delicious. Next time I will use the glycerin, as it was a bit difficult to scoop it out. I will also sprinkle crushed pistachios on it for a authentic cannoli taste.
Ashleigh says
Just made this but I tempered the eggs because my husband doesn't like the idea of raw eggs. I warmed all ingredients in a pot, slowly added the warmed cream base and put the eggs back in. Will this ruin your recipe? It didn't state to do this and I noticed the ricotta seems to still sit at the bottom of the pan a bit. Think this will work?
Taryn says
I think it will come together when you churn it. In the future I probably would've warmed all the ingredient except the ricotta and then just whisked that in afterwards. That would help bring the temperature down quicker as well.
Ashleigh says
Thank you! Kept it in the fridge overnight and will be churning it tonight. I'll let you know if it turns out but that is great info.
So hoping this tastes great, I loved Cannolli before I went low card and this would be a great substitute.
Julia Beglane says
Can I just say I love you!!!!!!! This is some of the best ice cream I've made so far. It's spot on. Thank you!
Kathy says
Can you please explain the temper process for base if concerned about raw eggs. Thank you!
Taryn says
This link explains it really well: http://simmerandboil.cookinglight.com/2015/06/24/how-to-temper-eggs-ice-cream/
You basically heat the mixture slowly so heat the eggs and then chill it.
Samantha says
Could I use liquid stevia instead of the mix? And if I don't have a ice cream maker would it still freeze alright?
Taryn says
Yes to the stevia. Just add it to taste. Without an ice cream maker this will freeze pretty hard. You could make it into ice pops though.
Dayna says
Ohhh ice cream pops dipped or drizzled with skinny chocolate would be amazing!!
Cj says
Where are the nutrition facts?
Taryn says
I add them if readers ask. You can always plug in the recipe to caloriecount.com or another nutrition calculator. I don't personally use them since the Trim Healthy Mama way of eating doesn't require any counting. I will add them to this post in a few minutes.
Marla says
Just made this it is soooo good!!? Thank you for sharing it.
Lori says
This is fabulous! I made a double batch and can't get enough! Thank you for an amazing recipe for ice cream!
Rachel says
My Mom and I love this ice cream! It sooo rich and creamy and really reminds me of cannoli cream! This is just what I need to curb ice cream cravings this summer. Thanks so much for this fabulous recipe!
Joy Winters says
What is a good, but not very expensive, ice cream machine to purchase?
Taryn says
Hi Joy, my cuisinart one has been going strong for almost ten years. I have the cheapest model which is under $50. If you have a Bed Bath Beyond near you and a 20% off coupon that might be the cheapest place.
Randy says
Made this tonight - all my family loved it! So creamy and delicious. Thanks for a great recipe!!
Bonnie says
Do you have to process this ice cream in the ice cream maker or just freeze!
Taryn says
You need to churn it in an ice cream machine.
Angel says
I have a question : is it possible to use splenda in place of THM or blend of xyliotl , erythritol and stevia ?
Taryn says
I personally don't use splenda so I'm not sure how much you would use. You could just taste as you go.
Holly says
This looks amazing!! Any chance you've tried it using cottage cheese instead of ricotta?? I always forget to get that at the store but usually always have cottage cheese in my fridge 😉
Taryn says
I have not. The ricotta is what really makes it taste like a cannoli. I think cottage cheese would work for texture but not for taste.
allison G says
I made this ice cream tonight and all I can say is YUM OMG I am loving it!! My whole family really loved it and I love how easy it was too!
Taryn says
I'm so glad you liked it!
Debby says
I made this last night and we loved it. However, as with most sugar free, low carb ice creams, it was hard as a brick the next day. I used the glycerine as suggested. Any other suggestions to try for next time? Thanks for a great recipe!
Taryn says
It might vary with the temperature of your freezer. Mine stays scoopable in my regular freezer but freezes solid in my deep freezer which is colder. You can just let it sit out at room temp for a bit to soften.