Carnivore Ice Cream Recipe (No Sugar, No Plants)
✅ 100% Carnivore | Keto-Friendly | Ultra Simple
🕒 Prep Time: 5 min
🕒 Freeze Time: 2–4 hours
🍽️ Servings: 2
🥩 Ingredients:
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4 egg yolks (preferably pasture-raised)
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1 cup heavy cream (or raw cream if you have it)
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Pinch of salt
🔁 Optional (Still Carnivore-Friendly):
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1 tbsp beef gelatin (for thicker texture — optional)
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1 tsp vanilla extract (only if you’re flexible with it)
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1 tbsp butter or tallow (for extra fat richness)
👨🍳 Instructions:
🔥 1. Make the custard base (Stovetop version):
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In a saucepan over low heat, whisk together:
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4 egg yolks
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1 cup heavy cream
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Pinch of salt
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Stir constantly until it thickens slightly (coats the back of a spoon) — about 6–8 minutes. Don’t boil.
OR use a blender for a raw version (see below).
❄️ 2. Chill the mixture:
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Remove from heat, let cool slightly.
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Pour into a bowl or container and refrigerate for 30–60 minutes to cool.
🧊 3. Freeze:
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Pour into a shallow dish or ice cube tray, and freeze for 2–4 hours until solid.
🍨 4. Blend to serve:
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Once frozen, add chunks to a high-powered blender or food processor.
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Blend until smooth and creamy like soft-serve.
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Eat immediately, or re-freeze for a firmer texture.
🧠 Tips:
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No blender? Pour into a freezer-safe container, stir every 30 mins for a few hours to keep it scoopable.
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Want more volume? Whip the cream first, then fold in the yolks gently before freezing.
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Lion Diet Version: Use only beef tallow + raw egg yolk (crazy, but some do it).
Want a zero-dairy version with egg yolks + beef tallow or bone marrow instead of cream? I’ve got that recipe too — just say the word.