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Ricotta Almond Ice Cream

A luscious mix of Italian flavours in a keto-friendly ice cream!
Prep Time 15 mins
Freezing time 4 hrs
Total Time 4 hrs 15 mins
Course Dessert
Cuisine Italian
Servings 6


  • 1 cup heavy cream
  • 1 cup coconut milk from the carton not the can
  • 1.5 cups ricotta cheese full fat
  • 1/2 cup sugar substitute I used half Lakanto monkfruit and half Swerve confectioners
  • 1/4 tsp almond extract
  • 1/16 tsp ground nutmeg
  • 1 tsp glycerin optional, but helps with texture
  • 3 egg yolks pasturized if you cannot consume raw eggs, or temper the egg with the cream and the milk
  • 1/4 cup sliced almonds option for topping


  • Combine all ingredients using a blender or a hand blender until completely smooth (If you cannot consume raw eggs this would be where you temper the egg yolks with the cream and milk... then allow to chill overnight and proceed with combining the rest of the ingredients)
  • Churn according to your ice cream makers' instructions and enjoy! Toast some sliced almonds in a heavy bottom pan over medium heat until golden brown for an extra hit of almond.


Let the ice cream rest on the counter for about 10 minutes to allow it to soften. Or you can eat it straight out of the ice cream maker, or about an hour or so in the freezer for an easy scooping consistency. 
Keyword keto