🍦 Carnivore Ice Cream (2-Ingredient, No Sugar, Ultra Creamy)
Description
This luscious ice cream is pure indulgence without any carbs, sugar, or additives. Made from just heavy cream and egg yolks, it mimics classic custard-based ice cream while staying 100% carnivore. It’s smooth, satisfying, and so decadent, you won’t believe it’s this easy — or this clean.
🧾 Ingredients
- 1½ cups (350 ml) heavy cream (preferably raw or grass-fed)
- 4 very fresh egg yolks (from organic, pasture-raised eggs)
⏱ Time
- Prep time: 15 minutes
- Chill/freeze time: 6 hours
- Total time: 6 hours 15 minutes
- Yield: 6 small servings
📝 Instructions
Stovetop Custard Method (Silkiest Texture):
- In a saucepan over low heat, whisk together the yolks and cream until smooth.
- Stir continuously for 8–10 minutes until mixture thickens slightly (don’t boil or scramble the eggs).
- Remove from heat. Let cool to room temperature, then refrigerate until cold (~1–2 hours).
- Churn in an ice cream maker according to manufacturer instructions OR pour into a freezer-safe container.
No-Churn Freezer Method:
- Blend yolks and cream together using an immersion blender or whisk until fully emulsified.
- Pour into a container and freeze for 6 hours, stirring every 1–2 hours for a fluffier texture.
- Let sit at room temperature for 5–10 minutes before scooping.
📌 Notes & Tips
- Optional flavor ideas (carnivore-ish): Add a pinch of vanilla extract or cinnamon for variation.
- Eggs must be fresh and high quality — they’re raw or lightly cooked depending on the method.
- For a firmer texture, store in a shallow metal pan and cover tightly.
- Add whipped egg whites folded in before freezing for a lighter, mousse-like texture.
- Blend briefly before serving if frozen too hard.
🍽️ Servings
- Serves: 6 small scoops
- Serving Size: ~⅓ cup
🔢 Nutritional Info (Per Serving – Approximate)
- Calories: 220
- Protein: 2.5g
- Fat: 24g
- Carbs: 0g net
- Sugar: 0g
- Fiber: 0g
✅ Health Benefits
- 100% Carnivore-friendly: No carbs, sugar, plant foods, or additives
- High in healthy fats: Supports satiety and hormone production
- Choline & vitamins: From egg yolks (good for brain and liver health)
- Perfect keto macro balance: High fat, zero carb
- Great for kids or picky eaters on animal-based diets
❓ Q&A
Q: Can I use whole eggs instead of yolks?
A: Not recommended — whites can make the texture icy or chalky. Yolks add smoothness and structure.
Q: Is it safe to eat raw egg yolks?
A: If using very fresh, pasture-raised eggs, the risk is minimal. You can also use the stovetop method to gently cook them.
Q: Can I add sweetener?
A: Not for strict carnivore. But if you’re low-carb or keto, feel free to add 1–2 tsp monk fruit, stevia, or allulose.
Q: Do I need an ice cream maker?
A: No! The no-churn method works beautifully, just stir during freezing for better texture.
Q: Can I make it more fluffy or scoopable?
A: Yes — freeze in a shallow pan, and stir every hour. You can also let it sit out briefly before scooping.
💬 Final Word:
This 2-ingredient Carnivore Ice Cream is a total texture + flavor bomb. No sugar, no guilt — just creamy perfection.
🍨 Love it? Share this game-changer with your friends and surprise them with how GOOD carnivore can taste!