🍨 2-Ingredient Carnivore Ice Cream
🥩 Ingredients:
- 4 egg yolks (ideally pasture-raised)
- 1 cup heavy cream (raw or full-fat, no additives)
🥄 Optional (if you’re relaxed carnivore):
- Pinch of salt
- Splash of vanilla extract
- Dash of stevia or monk fruit
🔧 Instructions:
1. Whisk the yolks
In a bowl, whisk the egg yolks until smooth and slightly thickened.
2. Heat the cream (tempering option)
Optional: Gently warm the cream in a saucepan until hot but not boiling. Slowly pour a bit into the yolks while whisking—this tempers the eggs and creates a custard base. For strict carnivore, you can skip this and just mix raw.
3. Mix and chill
Combine the yolks and cream thoroughly. Chill the mixture in the fridge for 1–2 hours until very cold.
4. Freeze
Pour into an ice cream maker and churn until thick and creamy. No ice cream maker? Pour into a container, freeze for 2–3 hours, stirring every 30 minutes to break up ice crystals.
❄️ Storage:
- Keep in freezer up to 1 week.
- Let it sit out 5–10 minutes before scooping—it firms up a lot!
🔁 Variations:
- Add whipped bone marrow or tallow for a fattier, “frozen custard” vibe.
- Whip with collagen powder for more protein and creaminess.
- Crumble in frozen bacon bits or pork rinds for texture!
Want a zero-dairy version with egg yolks + beef tallow or bone marrow instead? Just say the word.