Aunt Rocky’s No Churn Cannoli Ice Cream (Sugar Free)

Using an electric mixer with whisk attachment, beat cream with 2 tablespoons of Swerve in large mixing bowl until you have whipped cream with stiff peaks. Set aside.

In a small blender, add remaining ingredients except chocolate chips. Blend until smooth and mixture has increased in volume by at least half.

Slowly fold blender mixture into the whipped cream until well incorporated. Do not stir or you will lose too much air. Fold in chocolate chips.

Pour or spoon into airtight freezing container with lid, or divide evenly into individual serving containers with lids (I use individual serving size mason jars).

Freeze at least 6 hours. Ice cream will get very hard if frozen longer, but you can set on the counter for about 20 minutes to soften when ready to serve. Or microwave for about 10 seconds to soften.

Tip: You can use this ice cream base to make any flavor ice cream you like. Substitute chopped strawberries for the chocolate chips, and add strawberry extract. Or whatever flavors sound good to you. If you use individual serving containers, you can make several flavors from a single batch of ice cream by dividing the vanilla ice cream and adding flavors to smaller portions.

Yields 6 servings of approximately 1/2 cup each.

I don’t get any commission or kickback for products I use or mention in my recipes. Brand names are included only to more accurately assess nutritional estimates, which are based on exact ingredients I used. Nutrition estimates are calculated per serving with My Fitness Pal’s online recipe analyzer. If you make any changes to the ingredients, your results may differ. The recipe is stored there and available to MFP users for logging in their food diaries. I do not include sugar alcohols or liquid sucralose in my nutrition counts, as they are not absorbed by the body and rate zero on the glycemic index.

Calories 201, Total Fat 18 g, Saturated Fat 11 g, Sodium 112 mg, Potassium 48 mg, Total Carbohydrate 6 g, Dietary Fiber 3 g, Net Carbs 3 g, Sugars 3 g, Protein 5 g. Macros: 84% fat, 10% protein, 6% carbs.

© September 11, 2017 Roxana Lopez for Aunt Rocky’s

For more low lchf/keto recipes and cooking tips, look for Aunt Rocky’s Low Carb Recipes & Tips Group on Facebook, or follow me on Pinterest at auntrocky2.

Recipe inspired by No Churn Ice Cream from All Day I Dream About Food (modified to lower calories and carbs).