If you’re following a carnivore diet, it doesn’t mean you have to give up your favorite frozen treat! This simple Carnivore Ice Cream recipe is rich, creamy, and made with just a few animal-based ingredients. It’s a great option for those who want a sweet, indulgent dessert without breaking the rules of the carnivore lifestyle. The key to making this ice cream delicious is using high-fat ingredients, ensuring a smooth and creamy texture without any added sugars or plant-based additives.
Ingredients:
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2 cups heavy cream (preferably grass-fed)
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1 cup full-fat coconut milk (or more heavy cream if you prefer)
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1/4 cup beef tallow or butter (for richness)
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4 large egg yolks
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1 tsp vanilla extract (optional, for flavor)
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A pinch of sea salt (optional, enhances flavor)
Instructions:
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Prepare the Custard Base: In a medium saucepan, combine the heavy cream, coconut milk (if using), and beef tallow or butter. Heat over medium heat until the mixture is warm and the fat has melted, but don’t let it boil.
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Whisk the Egg Yolks: In a separate bowl, whisk the egg yolks. Once the cream mixture is warm, slowly pour a little of it into the egg yolks while constantly whisking to temper the eggs. Gradually add more of the warm mixture, continuing to whisk to prevent the eggs from scrambling.
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Cook the Custard: Pour the tempered egg yolk mixture back into the saucepan with the rest of the cream and fat mixture. Cook over low to medium heat, stirring constantly until the custard thickens and coats the back of a spoon (about 5-7 minutes). Be careful not to let it boil.
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Cool the Mixture: Once thickened, remove from the heat and stir in the vanilla extract and sea salt (if using). Pour the mixture into a bowl and let it cool to room temperature, then refrigerate for at least 4 hours or overnight to chill thoroughly.
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Churn the Ice Cream: Once the custard is chilled, pour it into an ice cream maker and churn according to the manufacturer’s instructions. This should take around 20-25 minutes.
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Freeze and Serve: Transfer the ice cream to a container and freeze for an additional 2-3 hours, or until firm. Scoop and serve, and enjoy your creamy carnivore-friendly treat!
Notes:
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If you don’t have an ice cream maker, you can pour the mixture into a shallow dish and freeze it, stirring every 30 minutes until it reaches your desired consistency.
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You can adjust the fat content by playing with the ratio of heavy cream, coconut milk, and tallow or butter for different textures and creaminess.
Enjoy this decadent, carnivore-friendly ice cream as a sweet finish to any meal!
