🍨 Carnivore Ice Cream (Game Changer Version)
🥩 Ingredients (Makes ~4 servings)
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4 egg yolks (pasture-raised preferred)
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1½ cups heavy cream (preferably raw or grass-fed, no additives)
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4 tbsp beef tallow or butter (adds richness and firm texture)
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¼ tsp salt (optional, enhances flavor)
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Optional (not strict carnivore):
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¼ tsp vanilla bean or vanilla extract (for flavor)
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A touch of stevia or monk fruit if you follow ketovore or relaxed carnivore
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🔥 Instructions
1. Make the Custard Base (Stovetop Method)
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In a small saucepan, whisk together egg yolks, cream, and salt over low heat.
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Stir constantly until the mixture thickens slightly and reaches 160°F (71°C) — don’t boil!
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Stir in the beef tallow or butter until fully melted and incorporated.
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Remove from heat and let cool to room temp.
2. Chill the Base
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Transfer the cooled custard to a container.
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Refrigerate for 4+ hours, or until fully chilled (overnight is best).
3. Churn or Freeze
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With an ice cream maker: Pour the chilled mixture into your ice cream machine and churn per manufacturer’s instructions (~20 minutes).
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No machine? Pour into a freezer-safe container, stir every 30 minutes for 2–3 hours until smooth and scoopable.
4. Serve
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Let sit at room temperature for 5–10 minutes before scooping (tallow makes it firmer than typical ice cream).
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Top with shaved frozen beef fat, crushed pork rinds, or crumbled bacon if you’re feeling adventurous.
✅ Tips & Variations
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Want it fluffier? Whip ½ cup of the cream separately and fold it in after the custard cools (before freezing).
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Extra fatty? Swap more cream for melted suet or butter.
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Soft serve version: Blend chilled custard with ice cubes in a high-speed blender for instant soft serve.
🍽️ Macros (Estimate per serving)
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Calories: ~350
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Fat: ~35g
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Protein: ~4–5g
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Carbs: 0g (if no vanilla or sweetener used)