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Low Carb Cannoli Ice Cream

Walking through my local grocery store bakery department, I spotted some beautiful cannoli, and remembered how much I love(d) them.  Of course, I started devising a way to get all those flavours into something low-carb.  The shells would be a bit more of a challenge.. I haven’t attempted that yet but it’s in my radar.  But let’s be honest, the best part of cannoli is the inside, right?

It occurred to me while I was making this recipe that mascarpone cheese would work just as well, if not better than cream cheese.  I didn’t have any on hand, but I will make my next batch with that.. when I can find it on sale.  Mascarpone seems to be insanely expensive, at least in Canada.  I could buy 2 tubs of Halo Top for what it costs for a 15oz container of mascarpone, lol.

This is an egg-free recipe. I felt with the high fat content of the cheese(s), a custard-base wouldn’t be necessary, and I was right.  The upside to this not having to wait hours for the base to cool before you can churn it.

You can use salted or unsalted pistachios here.  I had salted on hand so that’s what I used, and in my opinion makes the flavours pop a little more.

I put in for 1/2 tsp of cinnamon.  I actually used a whole tsp because I looove cinnamon, but it’s very cinnamon-y, so adjust to your taste.

 

Low Carb Cannoli Ice Cream
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Ingredients
  1. 1 cup heavy cream
  2. 3/4 cup half & half
  3. 3/4 cup Erythritol or Sukrin Gold brown (erythritol)
  4. 2 tbsp vegetable glycerin
  5. 1 (15 oz) container full fat soft ricotta cheese
  6. 4 oz cream cheese, softened and diced into small cubes (or use mascarpone)
  7. Seeds of 1 vanilla bean (or 1 tsp extract)
  8. 1/2 tsp ground cinnamon
  9. 1/2 cup sugar-free chocolate chips
  10. 1/2 cup roasted pistachios, chopped
Instructions
  1. In a blender or with a hand mixer, combine heavy cream, half & half, sugar and vegetable glycerin and blend mixture on low speed until sugar has dissolved, about 1 minute. Add in ricotta, cream cheese (or mascarpone), vanilla and cinnamon, and blend mixture until well pureed.
  2. Refrigerate until chilled, then churn according to manufactures directions. Add in chocolate chips and pistachios during last few minutes of processing.
  3. Transfer to airtight container and freeze until firm set.
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