🥩🍦 Carnivore Browned Butter Ice Cream

A luxuriously creamy ice cream made with browned butter, heavy cream, and egg yolks. The nutty aroma of browned butter combined with hints of coffee and vanilla makes this carnivore dessert taste almost gourmet — without sugar or plant-based additives.

📝 Ingredients

• 8 large egg yolks
• 115 g (4 oz) browned butter
• 700 g (3 cups) heavy whipping cream
• 2 ½ teaspoons instant coffee (optional, adds depth)
• 1 ½ teaspoons vanilla extract
• ¾ teaspoon salt
• Optional: Carnivore caramel sauce (for drizzling or swirls)

👩‍🍳 Instructions

1. Brown the Butter:
   • In a saucepan, melt butter over medium heat. Stir occasionally until it turns golden brown and gives off a nutty aroma. Remove from heat and let cool slightly.
2. Whisk the Yolks:
   • In a mixing bowl, whisk egg yolks until smooth.
3. Heat the Cream:
   • In a saucepan, add cream, instant coffee, vanilla, and salt. Heat gently until warm (don’t boil).
4. Temper the Yolks:
   • Slowly pour some of the warm cream mixture into the egg yolks while whisking continuously (to prevent scrambling).
   • Once combined, pour the yolk mixture back into the saucepan with the rest of the cream.
5. Cook the Custard:
   • Stir continuously over low heat until the mixture thickens slightly and coats the back of a spoon (around 170°F / 77°C).
6. Add Browned Butter:
   • Slowly whisk the cooled browned butter into the custard base until fully incorporated.
7. Chill the Base:
   • Pour mixture into a bowl, cover, and refrigerate for at least 4 hours (overnight is best).
8. Churn the Ice Cream:
   • Transfer to an ice cream maker and churn according to manufacturer’s instructions until thick and creamy.
9. Freeze & Serve:
   • Transfer churned ice cream into a container. Optionally swirl in carnivore caramel sauce. Freeze for 2-3 hours until scoopable.

⏱ Total Time

• Prep: 20 minutes
• Chill: 4 hours
• Churn/Freeze: 2–3 hours
  ➡️ Total: ~6–7 hours (mostly chilling)

 Servings

8 servings

🔢 Nutrition (per serving, approx.)

• Calories: 370
• Fat: 38g
• Protein: 4g
• Carbs: <1g
• Sugar: 0g

💡 Notes & Tips

• Make sure not to overcook the custard, or it may curdle.
• For extra fluffiness, whip ½ cup of cream separately and fold it into the churned ice cream before freezing.
• Can be stored in the freezer for up to 2 weeks (cover tightly).
• Serve plain, with carnivore caramel sauce, or even crumbled pork rinds for crunch (yes, carnivore chefs do this!).

🌿 Benefits

• Egg Yolks & Cream: Provide healthy fats, vitamins A, D, E, and K, plus choline.
• Browned Butter: Adds depth and richness while boosting fat macros.
• Zero Sugar: 100% carnivore and keto-friendly.