Carnivore Ice Cream (Kid-Approved!)

🍨 Carnivore Ice Cream (Kid-Approved!)

“So creamy and rich, it even fooled the kiddos!”

📝 Description:

This decadent 4-ingredient carnivore ice cream is ultra-smooth, naturally sweet from the cream and vanilla, and packed with nutrients. With no sugar, no fillers, and no carbs, it’s the perfect frozen treat for anyone on a carnivore, ketovore, or keto lifestyle — and yes, it’s good enough to pass for “real” ice cream!

🧂 Ingredients:

• 8 egg yolks
• 2 cups heavy cream
• 1 teaspoon vanilla extract
• 1/2 teaspoon Celtic sea salt (or other mineral-rich salt)

🔥 Instructions:

1. Whisk Yolks:
   In a mixing bowl, whisk the egg yolks until smooth and slightly pale.
2. Warm the Cream:
   In a saucepan over medium-low heat, gently warm the heavy cream until steaming (not boiling). Stir frequently to prevent scorching.
3. Temper the Eggs:
   Slowly pour some of the hot cream into the yolks while whisking constantly (to avoid scrambling). Then pour the yolk mixture back into the saucepan.
4. Cook Custard:
   Stir continuously over low heat until the mixture thickens slightly and coats the back of a spoon (170–175°F / 77–80°C). Do not boil.
5. Add Vanilla & Salt:
   Remove from heat and stir in the vanilla and salt.
6. Chill:
   Pour the custard into a bowl and let it cool to room temperature. Cover and refrigerate for at least 4 hours or overnight.
7. Churn:
   Pour the chilled custard into your ice cream maker and churn according to manufacturer’s instructions (usually 15–25 minutes), until it reaches soft-serve consistency.
8. Freeze to Firm Up:
   Transfer to a container and freeze for 2–4 hours for scoopable firmness.

🧠 Notes:

• This is technically a custard-based ice cream (French-style) — rich, silky, and deeply satisfying.
• Use pasteurized eggs or quality farm-fresh eggs if you’re concerned about raw yolks in undercooked versions.
• The salt enhances the creamy flavor and balances the richness.

💡 Tips:

• For best texture, don’t skip chilling the base before churning.
• No ice cream maker? Pour into a shallow pan, freeze, and stir every 30–45 minutes for 3–4 hours (a “manual churn”).
• To make it carnivore-purist, omit vanilla or replace with browned butter or beef tallow drops for a nutty flavor.
• Add a touch of frozen liver powder or egg white protein if you want to boost the nutrient density for kids.

🍽️ Servings:

• Makes about 6–8 servings (roughly 1/2 cup each)

🔢 Nutritional Info (Per 1/2 cup serving, approx.):

• Calories: ~280
• Fat: ~28g
• Protein: ~4g
• Carbs: 0g net
• Sugar: 0g

(Values may vary slightly depending on brand of cream used.)

🌿 Benefits:

• Egg yolks provide choline, vitamin A, D, E, K2, and healthy fats
• Heavy cream gives long-lasting satiety and energy
• Salt supplies essential minerals and enhances flavor
• Zero-carb & sugar-free – totally keto and carnivore friendly
• Great for kids, picky eaters, or as a dessert on a strict diet

❓ Q&A:

Q: Is this safe for children?
A: Yes! It’s made from real, whole-food ingredients. If you’re concerned about raw yolks, just ensure the custard is fully cooked to safe temperature.

Q: Can I use whole eggs instead of yolks?
A: You can, but the texture will be lighter and less creamy. This recipe relies on yolks for richness.

Q: What if I don’t have vanilla?
A: Skip it for a neutral flavor or try a dirty carnivore twist with cinnamon, browned butter, or even espresso.

Q: How long does it last in the freezer?
A: Up to 2 weeks, but it’s best within the first few days for creamy texture.

Q: Can I make this with raw cream and raw yolks?
A: Yes, for strict raw carnivores, just whisk and freeze directly. The texture will be slightly different, but still delicious.