Carnivore Ice Cream Recipe
This rich, creamy carnivore ice cream is made with just a few simple ingredients and is entirely animal-based, making it a perfect treat for those on a strict carnivore diet. It’s sweetened with the natural flavors of the egg yolks and heavy cream, and the secret to its rich texture is the egg yolks, which act as an emulsifier, giving the ice cream a smooth, custard-like finish.
Ingredients:
- 8 egg yolks (fresh, large eggs work best)
- 2 cups heavy cream (make sure it’s 36% fat or higher for the best texture)
- 1 teaspoon vanilla extract (optional, for flavor)
- 1/2 teaspoon Celtic sea salt (this helps bring out the sweetness)
- Optional: A pinch of sweetener like allulose, monk fruit, or stevia if you want a bit of extra sweetness (though many carnivores choose to skip this).
Instructions:
1. Prepare the Ice Cream Base:
- Begin by separating the yolks from the whites of the eggs. Place the 8 egg yolks into a medium-sized mixing bowl and whisk them vigorously until they’re well-beaten and slightly lightened in color. This step is essential to create a smooth, creamy texture in the ice cream.
- Add the Celtic sea salt to the egg yolks and continue to whisk. This small amount of salt helps balance the sweetness and gives the ice cream a rich flavor.
2. Heat the Cream:
- In a medium saucepan, pour in the 2 cups of heavy cream. Place it over medium heat and warm it up slowly, stirring occasionally to prevent it from burning. You’re looking to heat it to just below boiling, around 180°F (82°C). You’ll see small bubbles starting to form around the edges, but don’t let it actually boil.
3. Temper the Egg Yolks:
- Once the heavy cream is warmed up, it’s time to combine it with the egg yolks. To prevent scrambling the yolks, you need to temper them. This means slowly adding a small amount of the hot cream into the egg yolks while whisking constantly. This will gradually raise the temperature of the egg yolks without cooking them.
- Once the yolks are warmed up (after about a minute or so), you can slowly pour the rest of the hot cream into the yolk mixture, whisking continuously.
4. Cook the Custard:
- Now, pour the entire egg-cream mixture back into the saucepan and place it over low heat. Stir constantly with a wooden spoon or spatula to prevent the custard from sticking to the bottom of the pan or scrambling.
- Continue to cook the mixture for about 5-8 minutes, or until it thickens. You’ll know it’s ready when it coats the back of the spoon, and you can run your finger through it, leaving a trail.
5. Chill the Custard:
- Once the custard has thickened, remove it from the heat and let it cool for a few minutes.
- Stir in the vanilla extract (if using) to add a little extra flavor.
- Transfer the custard to a heatproof bowl, cover it with plastic wrap, and place it in the refrigerator to chill for at least 3-4 hours, or overnight if possible. The colder the mixture is when you churn it, the better the texture of your ice cream will be.
6. Churn the Ice Cream:
- Once the custard has cooled completely, it’s time to churn it. If you have an ice cream maker, follow the manufacturer’s instructions for churning. Typically, you’ll pour the chilled custard into the ice cream maker and churn it for 20-30 minutes until it thickens and reaches the consistency of soft serve.
- If you don’t have an ice cream maker, you can still make the ice cream by placing the mixture in a shallow dish and freezing it. Every 30 minutes, stir it vigorously with a fork to break up the ice crystals until it reaches a creamy texture (this can take about 3-4 hours of stirring).
7. Freeze the Ice Cream:
- Once churned, transfer the ice cream to an airtight container and freeze for at least 4 hours or until it firms up to your desired consistency.
8. Serve:
- Scoop out the ice cream into bowls or cones. The texture should be rich and creamy, and it will melt in your mouth!
Additional Tips:
- If you want to add any carnivore-friendly mix-ins, like a little extra heavy cream or a drizzle of rendered beef tallow for a unique twist, feel free to experiment.
- For a smoother texture, you can add a tiny amount of alcohol like vodka (which doesn’t freeze) or even a few tablespoons of an animal-based gelatin. However, it’s optional.
- If you don’t want to use vanilla extract, you can leave it out for a more simple flavor or experiment with other extracts like almond or hazelnut.
This carnivore ice cream is perfect for satisfying your sweet tooth while sticking to an animal-based diet. Even the kids will enjoy it— it’s that creamy and delicious!