this Raspberry Frosty Ice Cream is the perfect indulgence. Made with just a few simple animal-based ingredients and a burst of tart raspberry flavor, this ice cream is rich, smooth, and incredibly satisfying.
Ingredients
- 1 cup heavy cream (or raw cream)
- 2 tbsp butter (melted)
- 2 large egg yolks (pasteurized if preferred)
- ¼ cup frozen raspberries (strained for fewer seeds if desired)
- 1 tbsp collagen powder (optional, for extra creaminess)
- ½ tsp vanilla extract (optional, but adds depth)
- Pinch of salt
Instructions
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Blend the Base
- In a blender or using a hand whisk, mix the heavy cream, melted butter, egg yolks, collagen powder, vanilla extract, and salt until smooth.
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Add the Raspberries
- Blend in the frozen raspberries until fully incorporated, giving the ice cream a naturally sweet-tart flavor and a light pink color.
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Freeze or Churn
- For a soft-serve texture: Pour the mixture into a bowl and freeze for about 1–2 hours, stirring every 30 minutes for a creamy consistency.
- For a firmer texture: Freeze for 3–4 hours and let sit at room temperature for 5 minutes before scooping.
- If using an ice cream maker: Pour the mixture into the machine and churn according to manufacturer instructions.
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Enjoy!
- Serve immediately for a soft and creamy texture, or freeze longer for a more solid ice cream.
Tips & Variations
- Extra Creamy Version: Substitute some of the heavy cream with mascarpone or cream cheese.
- Sweeter Option: If you prefer a sweeter taste, add a few drops of liquid stevia or monk fruit.
- Egg-Free Alternative: Omit the egg yolks and increase the butter slightly for richness.
Enjoy this Carnivore Raspberry Frosty Ice Cream as a guilt-free, nutrient-dense dessert that supports your diet while satisfying your sweet tooth! 🍦🥩
