This carnivore ice cream is rich, creamy, and made with just a few ingredients—no sugar, no plant-based additives, just pure, satisfying goodness. The carnivore diet is all about simplicity and focusing on nutrient-dense, animal-based foods. But that doesn’t mean you have to skip out on delicious, indulgent treats!
Ingredients
- 4 large egg yolks
- 1 ½ cups heavy cream (or raw cream for extra nutrients)
- ½ cup whole milk (optional, or replace with more heavy cream)
- 1 tbsp unsalted butter (melted, optional for extra richness)
- 1 tsp vanilla extract (optional, depends on how strict you are)
- Pinch of salt
Instructions
- Whisk the yolks – In a bowl, whisk the egg yolks until smooth and slightly pale.
- Heat the cream – In a saucepan, warm the heavy cream and milk over low heat until steaming but not boiling. Add the melted butter if using.
- Temper the eggs – Slowly pour a small amount of the warm cream into the yolks, whisking constantly. Gradually add more until fully combined.
- Cook the custard – Pour the mixture back into the saucepan and cook over low heat, stirring constantly, until it thickens enough to coat the back of a spoon (around 170°F).
- Strain and chill – Strain the mixture through a fine sieve to remove any lumps, then refrigerate for at least 2 hours (or overnight for best results).
- Churn the ice cream – Pour the chilled custard into an ice cream maker and churn according to the manufacturer’s instructions.
- Freeze and serve – Transfer to a container and freeze for 2-3 hours to firm up. Serve and enjoy!
Tips for the Perfect Carnivore Ice Cream
- For extra sweetness without sugar, add a few drops of liquid stevia (if you allow it).
- If you don’t have an ice cream maker, freeze the mixture in a shallow dish and stir every 30 minutes until creamy.
- Add beef tallow or duck fat for an even higher-fat, ultra-carnivore version.
This creamy, decadent ice cream proves that you don’t have to give up delicious desserts on a carnivore diet. Enjoy guilt-free! 🍦🥩
