Cannoli Protein Ice Cream

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Arrivederci! Apparently, that means “goodbye” or “until we meet again” in Italian, so maybe I shouldn’t have started with that… but it was the only Italian word that came to mind, and I like how it sounds, so actually—I think I’ll reiterate it. Arrivederci! Today, we’re making Cannoli Protein Ice Cream!

Ricotta, chocolate chips, cannoli shell—no sugar, no spice, just everything nice—coming together to bless your Ninja Creami pint. Like, what a time to be alive, honestly. We exist in a day and age where making something this delicious is this easy. This easy. I’m just feeling really blessed and really grateful right now because, without this, my life would be incomplete. I’d feel an eternal void, never realizing what it would take to fill it—when all along, the answer was simple. Homemade ice cream at my disposal, every second of every day.

Please, never let me know a life without this. I can’t even bear the thought of an ice cream-less existence—one where I have to go to the store and drop $7 on a single, minuscule pint. Ahhhhhh, I’m scared, I’m scared! Next topic, please.

…Actually, I have nothing else to say. Let’s get into the recipe!

Why You’ll Love This Cannoli Protein Ice Cream

• High in Protein – Thanks to the protein powder and ricotta, this isn’t just a dessert—it’s fuel.
• Super Creamy Texture – The ricotta adds that signature cannoli richness, making every spoonful smooth and decadent.
• Easy to Make – No long ingredient list, no complicated steps—just blend, freeze, and spin.
• Guilt-Free Indulgence – A healthier way to satisfy your cannoli cravings without all the added sugar.
• Customizable – You can tweak the sweetness, change up the toppings, or even swap out ingredients based on what you have on hand.

Ingredients

To make this cannoli-inspired protein ice cream, you’ll need:

• 1 ¼ cups (300mL) 2% milk – Keeps things creamy while balancing richness and protein.
• 1 scoop (31g) vanilla protein powder – Brings in the protein and adds extra sweetness.
• ½ cup (124g) fat-free ricotta cheese – The key to that signature cannoli flavor and creamy texture.
• 14g sugar-free cheesecake pudding mix – Helps thicken the ice cream while adding a subtle cheesecake-like tang.
• 1 tsp stevia (or sweetener of choice, to taste) – Adjust based on how sweet you like it.
• Pinch of salt – Enhances all the flavors and balances the sweetness.

Toppings:

• 14g mini semi-sweet chocolate chips – A must-have for that classic cannoli taste.
• 2 cannoli chips (or pizzelle cookies, wafer cone pieces, etc.) – Adds the perfect crunch to mimic the shell.

How to Make Cannoli Protein Ice Cream

Step 1: Blend the Base

In a blender, combine the milk, protein powder, ricotta, pudding mix, sweetener, and salt. Blend until completely smooth. This step is crucial to ensure a silky texture once it’s frozen and spun.

Step 2: Freeze

Pour the mixture into your Ninja Creami pint and place it on a level surface in the freezer. Let it freeze for 24 hours. Patience is key here—rushing this step can lead to icy texture instead of the smooth, creamy consistency we’re after.

Step 3: Spin It

After 24 hours, take the pint out and rinse it under hot water for 1-2 minutes on all sides.

Pop it into your Ninja Creami and run it on Light Ice Cream mode. If the texture isn’t quite there, re-spin it once or twice until it reaches that dreamy, creamy consistency.

Step 4: Add Toppings

Once you’ve achieved the perfect consistency, it’s time for the best part—the toppings. Sprinkle on mini chocolate chips for that classic cannoli flavor, then add the cannoli chips (or whatever crunchy substitute you’re using).

Take a moment to admire your creation before diving in—because honestly, it’s giving gourmet gelato shop vibes.

Tips for the Best Cannoli Protein Ice Cream

• Use mini chocolate chips – Traditional cannoli filling usually has mini chips, so if you only have regular ones, give them a quick chop for a more authentic experience.
• Choose the right ricotta – Fat-free ricotta keeps things light while still adding creaminess, but if you want extra richness, part-skim ricotta works too.
• Don’t skip the pudding mix – It helps with texture, making your ice cream smoother and less icy.
• Adjust sweetness – If you like it sweeter, add more stevia or try a drizzle of honey before serving.
• Make it extra fancy – If you want that true Italian bakery experience, dust the top with a little powdered sugar substitute before serving.

Flavor Variations & Customizations

Want to switch things up? Here are some fun ways to put your own spin on this cannoli protein ice cream:

1. Pistachio Cannoli Ice Cream

Pistachios are a classic in Italian desserts, and they pair perfectly with cannoli flavors.

• Add ¼ teaspoon of almond extract to the base for a nutty depth.
• Mix in crushed pistachios (about 1-2 tbsp) after spinning for crunch.
• Garnish with a drizzle of sugar-free honey or a sprinkle of chopped almonds.

2. Chocolate Cannoli Ice Cream

For all the chocolate lovers:

• Swap vanilla protein powder for chocolate protein powder.
• Add 1 tbsp cocoa powder to the base before blending for a deeper chocolate flavor.
• Top with chocolate shavings, cocoa nibs, or an extra drizzle of melted dark chocolate.

3. Orange Zest Cannoli Ice Cream

A citrusy take inspired by Sicilian-style cannoli!

• Add ½ teaspoon orange zest to the base before blending.
• Stir in a splash of orange extract for an extra burst of flavor.
• Garnish with a sprinkle of cinnamon and a twist of orange peel for a fancy finish.

4. Espresso Cannoli Ice Cream

Because coffee and cannoli are a match made in heaven.

• Mix 1 tsp instant espresso powder into the base for a subtle coffee kick.
• Top with crushed biscotti for an Italian café-inspired vibe.

5. Almond Ricotta Ice Cream

Almond and ricotta go hand in hand in Italian desserts.

• Add ½ teaspoon almond extract to the base.
• Stir in chopped toasted almonds for extra crunch.
• Top with a drizzle of sugar-free amaretto syrup for a boozy (but alcohol-free) flavor.

6. Classic Cinnamon Cannoli Ice Cream

A subtle but cozy twist inspired by traditional cannoli filling.

• Add ¼ teaspoon cinnamon to the base before blending.
• Top with a sprinkle of cinnamon and crushed cinnamon graham crackers for extra warmth.

More Protein Ice Cream Recipes to Try:

If you’re loving this creamy, dessert-inspired protein ice cream, why stop here? Here are a few more must-try recipes:

• Honey, Olive Oil, and Sea Salt Protein Ice Cream – A rich and sophisticated blend of sweet honey, smooth olive oil, and a hint of sea salt for the perfect balance of sweet and savory. If you’ve never had olive oil in ice cream before, trust me—it’s a game-changer.
• Tiramisu Protein Ice Cream – Inspired by the classic Italian dessert, this one combines espresso, cocoa, and creamy mascarpone flavors for an indulgent yet protein-packed treat. A sprinkle of cocoa powder on top seals the deal.
• Stracciatella Protein Ice Cream – A simple yet elegant vanilla base swirled with delicate chocolate shavings—just like the traditional Italian gelato.
• Lemon Bar Protein Ice Cream – If you love citrusy desserts, this bright and tangy lemon-flavored ice cream is a must. It’s smooth, refreshing, and perfect for when you want something lighter but still satisfying.

FAQ

1. Can I make this without a Ninja Creami?

Yes! You can pour the blended mixture into an ice cube tray, freeze, then blend it in a high-powered blender with a splash of milk until smooth. It won’t be as creamy, but it’ll still be delicious.

2. What if I don’t have sugar-free cheesecake pudding mix?

You can leave it out, but your ice cream might not be as thick and creamy. A teaspoon of cornstarch or xanthan gum could help replicate the texture.

3. Is this recipe low-carb?

It’s lower in carbs than traditional cannoli ice cream, but if you’re looking for a keto-friendly version, swap the pudding mix for a keto thickener and use an unsweetened milk alternative.

4. Can I store leftovers?

If you don’t finish it all in one go (which is rare because it’s that good), you can refreeze it. Just let it sit out for a few minutes before eating, or run it through the Creami on re-spin mode again to refresh the texture.

Final Thoughts

This Cannoli Protein Ice Cream is proof that you can have all the flavors of a classic dessert without the sugar crash. It’s creamy, chocolatey, and has just the right amount of crunch—everything you love about a real cannoli but in protein-packed, ice cream form.

Whether you’re using it as a sweet treat to hit your macros, a post-dinner dessert, or just an excuse to make another batch of Creami ice cream, this recipe is a game-changer.

So, are you trying this? Let me know what toppings you add to make it your own!