Carnivore Ice Cream Recipe

Carnivore Ice Cream Recipe

Ingredients:

• 2 cups heavy cream (or more if you prefer a creamier texture)
• 1 cup unsweetened full-fat coconut milk (or you can use more heavy cream if you prefer)
• 4 large egg yolks
• 2 tbsp powdered allulose (or sweetener of your choice; monk fruit sweetener works well too)
• 1 tsp vanilla extract (optional, for flavor)
• A pinch of salt (helps balance sweetness)

Optional Flavor Add-ins:

• 1/2 cup ground-up freeze-dried beef liver or pork rinds (for extra protein and texture, optional)
• A few tablespoons of bacon fat or beef tallow (to enhance the flavor and texture, optional)
• 1-2 tbsp cocoa powder (for a chocolate variation, optional)

Instructions:

1. Prepare the Ice Cream Base:

   • In a medium saucepan, combine the heavy cream and coconut milk (if using) over medium heat. Stir occasionally until it’s warmed up but not boiling.

2. Whisk the Egg Yolks:

   • In a separate bowl, whisk the egg yolks and sweetener together until smooth and slightly lighter in color.

3. Temper the Eggs:

   • Slowly pour a small amount of the warm cream mixture into the egg yolk mixture while continuously whisking to temper the eggs (this prevents them from scrambling).
   • Gradually add the rest of the warm cream mixture into the eggs, continuing to whisk gently.

4. Cook the Custard:

   • Return the entire mixture to the saucepan and cook over medium-low heat. Stir constantly for about 5-7 minutes until the custard thickens slightly. You want it to coat the back of a spoon but not scramble.
   • Be careful not to bring it to a full boil. If the mixture starts to look like it’s cooking too fast, reduce the heat.

5. Cool the Base:

   • Once the custard has thickened, remove it from heat and stir in the pinch of salt and any optional flavorings (vanilla extract, cocoa powder, bacon fat, etc.).
   • Allow the mixture to cool to room temperature, then place it in the fridge to chill for at least 2-3 hours, or ideally overnight.

6. Churn the Ice Cream:

   • Once chilled, pour the mixture into an ice cream maker and churn according to the manufacturer’s instructions. The process usually takes 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. If you prefer a firmer ice cream, transfer it to an airtight container and freeze it for at least 4 hours or until it’s the desired texture.

8. Serve:

   • Once ready, scoop the carnivore ice cream into bowls or cones and enjoy your rich, creamy treat!

This carnivore ice cream is rich and indulgent, packed with animal fats and proteins, and completely keto-friendly. You can even play around with different flavorings and toppings to suit your preferences! Enjoy!