Low Carb Cannoli Ice Cream

The lack of cannoli ice creams is inconceivable to me. Everyone loves cannolis, so why can’t I find it as a flavor on the shelves or in the parlors? Ben & Jerry’s had a flavor called “Holy Cannoli” that got sent to their flavor graveyard in 1998. They made a limited batch of a new kind of cannoli without the pistachios back in 2012.

There was another significant difference between the original and the reboot: mascarpone cheese instead of ricotta. These two cheeses are very similar, but I think mascarpone will work better in an ice cream. Ricotta is very watery and lower in fat, so it needs to be put in a strainer for days to dry out for making cannolis (or ice cream!)

Low Carb Apple Pie with Cheddar Cheese Ice Cream

I was eager to do another cheese ice cream after the success of the Low Carb Roquefort and Honey Ice Cream. I decided to try doing one combining apple pie filling and cheddar cheese. The ice cream will be flavored with sweet caramel, apple, and cinnamon flavorings. I don’t trust any of the ready-made no-sugar-added apple pie fillings in a can, so I’m going to do one myself for the mix-in.

Low Carb Balsamic Caramel Ice Cream with Roasted Strawberries

The Humphry Slocombe Ice Cream Book explains that they like to use vinegar in their ice creams “because it adds an unexpected savory twist, while helping offset the sweet richness that’s usually found in ice creams.” Salted caramel had been done by other trendy ice cream shops, so they decided to pair their caramel with balsamic vinegar. I’ve usually seen balsamic vinegar paired with strawberry ice cream, so I thought, “Why not add some roasted strawberries, too?”

Low Carb Peanut Butter Cup/Egg Ice Cream

Peanut butter cups in ice cream are great. Most brands use vanilla as a base, but I’m using peanut butter flavored ice cream! Brilliant, eh?

Oh, uh...I guess great minds think alike.

Low Carb Peanut Butter Eggs

This copycat recipe from Chocolate Covered Katie's blog caught my eye a while back. The part that intrigued me was her use of cocoa powder and coconut oil to make the sugar-free chocolate coating. (I happened to see that same method used on a recipe from a container of coconut oil for chocolate covered strawberries, too.) It's a lot easier than the method used to make Chocolate Almond Butter Bombs but the taste is very different. However, it works just dandy as a coating for these peanut butter eggs.