Carnivore Ice Cream
Ingredients:
-
2 cups heavy cream (full-fat)
-
1 cup unsweetened full-fat coconut milk (optional, for a more “ice cream” texture)
-
4 large egg yolks
-
1/4 cup butter (optional, for extra creaminess)
-
1 tsp vanilla extract (optional, but adds a great flavor)
-
Sweetener of choice: 1-2 tbsp of your preferred sweetener (monk fruit, stevia, or erythritol)
-
A pinch of salt
Instructions:
1. Prepare the Egg Mixture:
-
In a medium bowl, whisk together the egg yolks and sweetener until smooth and slightly pale in color.
-
Set the egg mixture aside.
2. Heat the Cream:
-
In a saucepan, combine the heavy cream, coconut milk (if using), butter, and a pinch of salt.
-
Heat the mixture over medium heat until it’s warm but not boiling. Stir occasionally to prevent burning.
3. Temper the Eggs:
-
Once the cream mixture is warm, gradually pour a small amount (about 1/4 cup) of the warm cream into the egg mixture, whisking constantly. This is called tempering the eggs, and it helps prevent them from scrambling.
-
Slowly add the rest of the warm cream to the egg mixture, whisking as you go.
4. Cook the Custard:
-
Return the combined mixture to the saucepan and cook over low-medium heat, stirring constantly with a wooden spoon or spatula.
-
Continue cooking until the mixture thickens enough to coat the back of the spoon, about 5-7 minutes. Make sure not to boil it, as this can cause the custard to separate.
5. Cool the Mixture:
-
Once thickened, remove the saucepan from the heat and allow the mixture to cool slightly.
-
Stir in the vanilla extract (if using) and let it cool to room temperature.
-
After it has cooled, refrigerate the mixture for at least 2 hours, or until it’s thoroughly chilled.
6. Churn the Ice Cream:
-
Once the custard is chilled, transfer it to an ice cream maker and churn according to the manufacturer’s instructions. This will take about 20-30 minutes depending on your ice cream maker.
7. Freeze the Ice Cream:
-
After churning, the ice cream will be soft-serve consistency. For a firmer texture, transfer it to an airtight container and place it in the freezer for 2-4 hours to harden.
8. Serve:
-
Scoop your creamy Carnivore Ice Cream into bowls or cones and enjoy!
Tips:
-
You can add unsweetened cocoa powder for a chocolate version, or even cinnamon for a spiced flavor, if you like.
-
If you don’t have an ice cream maker, you can pour the chilled custard into a freezer-safe container and freeze it. Stir every 30 minutes for the first 2-3 hours to break up ice crystals and achieve a smoother texture.
This Carnivore Ice Cream is a delicious treat that’s perfectly suited for a zero-carb, high-fat lifestyle. Enjoy!