Keto/Gluten Free Cannoli Ice Cream
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  • Writer's pictureKeto Upgrade
    • May 5, 2023
    • 5 min read

Keto/Gluten Free Cannoli Ice Cream

Soft and scoopable keto ice cream so you don't have to wait, what seems like a forever amount of time, to eat your dessert. I have so many flavors of ice cream recipes on my blog and YouTube channel. Ice cream is kind of my obsession for sure. This one was inspired by figuring out a way to make a kind of cannoli shell that was gluten free and keto. And people would ask for cannoli dip or cannolis all the time at the bakery so I tried to figure out an ice cream because making cannolis to sell is a waste because they get soggy so quick. So was born keto cannoli ice cream.





Allulose is my favorite sweetener to use to keep the keto ice cream soft even weeks after being in the freezer. I use some classic or golden monkfruit with Allulose to add some more sweetness and to make the ice cream a tiny bit stiffer. If you use all Allulose the ice cream will be incredibly soft. The combination of both sweeteners gives the perfect ice cream texture, just like a store bought regular ice cream. You can also use xylitol to replace the allulose but it is higher on the glycemic index and has more calories. It is also unsafe for pets and my cats love to lick my bowls if I leave them unattended for 2 seconds. I also add liquid stevia sometimes, if you have different flavored ones you can add them to the base or different extracts. You can also use MCT powders to add sweetness and different flavors. If you use anything with gums in it you can omit the gelatin from the recipe. The gelatin is there to give a creamier consistency.


I used perfect keto MCT oil powder for several ice cream recipes, I have a 20% off code if you want to purchase any.

Code for 20% off- KETOUPGRADECHEF


Ketoupgrade is a participant in the Perfect Keto Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Perfect Keto. As an Perfect Keto Associate I earn from qualifying purchases.


The cream base I choose to use is heavy cream and some kind of unsweetened alternative milk. But the liquid is totally up to you. My original recipe I used heavy cream and half and half and it is by far the creamiest keto ice cream but it is much higher in carbs than using a unsweetened nut/oat/flax milk. I would keep the heavy cream to keep the creamy consistency but the other half can be any milk/nut milk you want to use. Different nut milks produces different consistencies. I always have macadamia, almond and cashew in my house and out of those 3, unsweetened cashew milk makes the creamiest keto ice cream. At the bakery I use unsweetened so delicious coconut milk and it makes a really creamy ice cream and it doesn't taste like coconut. Since this ice cream has ricotta I bet you can even cut down the heavy cream more and add extra of the alternative milk. This would cut down the fat, calories and a few carbs from the recipe.


This particular recipe has no eggs in it. That is because I followed a non-keto cannoli ice cream recipe and it didn't have any eggs in it. But that doesn't mean that you can't add eggs if you want. This will add some more richness, fat and protein to the ice cream. If you don't know how to add the eggs, you can refer to one of my other churned ice cream videos on YouTube.com/Ketoupgrade


Also if you have a favorite non-keto cannoli ice cream, that you like, that has other add-ins go ahead and add them after you churn your ice cream. I saw some with pistachios along with the chocolate chips, just be conscious of carb count if you are counting strictly. I just added lily's dark chocolate chips and "cannoli shell" which is my keto pizzelle recipe that you can make into cannoli shells


Amazon Affiliate Links for products I use and items I regularly buy on Amazon: If you want to support my channel in a small way by buying ingredients you already use or need by clicking my links, I'd really appreciate it. I get a few cents per purchase which could really help with all the testing I do, to make these recipes the best possible.


Anchor Hocking Baking and Storage Set - https://amzn.to/3CY7omv

Infrared Thermometer - https://amzn.to/3awzMQB

Silicon spatulas- https://amzn.to/3u8rQNw

Silicon whisks- https://amzn.to/3ujOMtn

Kitchen Aide Ice Cream Bowl - https://amzn.to/324fPiP

Kitchen Aide 5 qt. Mixer - https://amzn.to/3CxAd8K


Lakanto golden monkfruit sweetener- https://amzn.to/2ShMYTj

Granular monkfruit- https://amzn.to/3u7ebGd

Hoosier Hill Allulose - https://amzn.to/3gRodaS

Splenda Allulose - https://amzn.to/3hdAINj

It's Just Allulose - https://amzn.to/38OA4RQ

Big Box of Allulose - https://amzn.to/3kNPM6G

SweetLeaf Sweet Drops Liquid Stevia Sweetener, Vanilla Creme, 2 Ounce https://amzn.to/2PEGcWU

Sweetleaf Sweet Drops Liquid Sweetener, Caramel - https://amzn.to/3imE8xW

Liquid Stevia - https://amzn.to/3nGEReD

French Vanilla Stevia- https://amzn.to/3UKCc4i


(As an Amazon Associate I earn from qualifying purchases)







Keto Cannoli Ice Cream

1 Cup/8 Ounces Heavy Cream

1 Cup/8 Ounces Unsweetened Alternative Milk of Choice

3/4 Cup/6 Ounces Whole Milk Ricotta

1/2 Cup/80 g Allulose or xylitol

2 Tbs. Erythritol/Monkfruit (can use just erythritol)

1/2 tsp. Gelatin

1/2 Tbs. Water

Vanilla Liquid Stevia- Optional if you like things sweeter

1 tsp. Vanilla Extract- add 1 more teaspoon if not using vanilla stevia or vanilla bean

2 Ounces Keto Chocolate Chips

Half batch keto pizzelles (8) https://youtu.be/qSrEhhNxnMQ



Instructions:

  1. Pour the cream, unsweetened milk of choice and ricotta into a heavy bottom sauce pot with the allulose, and the other sweetener and heat while whisking until the sweetener is dissolved and small bubbles are forming around the edge

  2. Bloom the gelatin over the water and grab the vanilla and stevia

  3. Once everything is dissolved and hot, add the gelatin puck and stir until dissolved and add the vanilla and stevia, cover the liquid directly with plastic wrap and chill for at least 8 hours or place over an ice bath and stir every 20 minutes until below 40 degrees

  4. Place a 6 cup bowl in the freezer and churn the chilled base according to the manufacturers instruction on your ice cream maker

  5. Place frozen ice cream into the bowl that was in the freezer, layer in the other ingredients you have chosen, scoop a few scoops into the bowl and layer your add in in between scoops

Macros if you use all 8 pizzelles which you won't need (should make 5-6 cups depending on add-ins)


If you get about 5 Cups 1 of 7-2/3 cup portions


250 Calories

23 g Fat

15 g Total Carbs

2 g Fiber

11 g Sugar Alcohol (if you use all 8 pizzelles)

2 g Net Carbs

6 g Protein



If you would like to support the channel in some way or thank me for the recipes and work I do there are several links below you can use.


Also for any questions you can find my email address or contact me through my website.

I have a PO box for anyone interested in sending things also.




Code for 20% off- KETOUPGRADECHEF


Ketoupgrade is a participant in the Perfect Keto Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Perfect Keto. As an Perfect Keto Associate I earn from qualifying purchases.


I created a patreon account. I have many ideas for the future of this channel and maybe even creating my own keto line of desserts at some point. I'm going to be posting some inspirational stuff over there along with more information about my life, past, present and future. I'm excited to take this extra step and do some extra content for supporters. Some behind the scenes of my recipe testing successes and fails alike. Maybe even some merch down the line! If you would like to support me and this channel, please consider becoming a patron.



Address:

Alycia J Distefano

P. O. Box 56

Derby, NY 14047









Business Inquires:

Keto Upgrade e-mail - ketoupgrade.info@gmail.com









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