Carnivore Ice Cream Recipe

 

If you’re following the carnivore diet and craving a creamy, indulgent dessert, Carnivore Ice Cream is the answer. This homemade ice cream is made with rich, animal-based ingredients, so it’s perfect for satisfying your sweet tooth without straying from your diet. With no carbs and high fat content, it’s a perfect treat that will fill you up and keep you on track.

Ingredients:

• 2 cups heavy cream: The base of this ice cream, giving it a rich, creamy texture and a high-fat content.
• 1 cup full-fat coconut milk (or more heavy cream if you prefer): Adds extra creaminess and richness.
• 4 large egg yolks: Provides structure to the ice cream and adds a custard-like texture.
• 1/2 cup powdered erythritol (or preferred sweetener): Adds sweetness without any carbs. You can adjust the sweetness to your liking.
• 1 teaspoon vanilla extract: Adds flavor to enhance the richness of the cream.
• Pinch of salt: Balances the sweetness and enhances the flavors of the cream.
• Optional add-ins: For extra flavor, you can add cinnamon, nutmeg, or a small amount of unsweetened cocoa powder.

Instructions:

1. Heat the cream and coconut milk:

   • In a medium saucepan, combine the 2 cups of heavy cream and 1 cup coconut milk. Heat over medium heat until it starts to steam, but do not let it boil. Stir occasionally to prevent burning.

2. Whisk the egg yolks:

   • In a separate bowl, whisk together the 4 egg yolks and 1/2 cup erythritol until the mixture becomes smooth and slightly lighter in color.

3. Temper the egg yolks:

   • Once the cream mixture has steamed, slowly pour a small amount of the hot cream into the egg yolks while whisking continuously to avoid scrambling the eggs. This process is called tempering.
   • Gradually add the rest of the cream mixture into the egg yolks, whisking constantly until fully combined.

4. Cook the custard:

   • Return the entire mixture to the saucepan and cook over low to medium heat. Stir constantly with a spatula or wooden spoon, making sure to scrape the sides and bottom of the pan to prevent the custard from sticking.
   • Continue cooking until the mixture thickens slightly and coats the back of the spoon, about 5-7 minutes. It should reach a temperature of about 170°F (77°C). Be careful not to overcook it, as this can cause the eggs to scramble.

5. Cool the custard:

   • Once thickened, remove the saucepan from the heat and let the custard cool for a few minutes.
   • Stir in the 1 teaspoon vanilla extract and a pinch of salt to balance the flavors.

6. Chill the custard:

   • Pour the custard into a clean bowl and allow it to cool to room temperature. Once cooled, cover the bowl and refrigerate for at least 4 hours, preferably overnight, to fully chill and thicken the mixture.

7. Churn the ice cream:

   • Once the custard is thoroughly chilled, pour it into an ice cream maker. Follow the manufacturer’s instructions for churning. Typically, it will take about 20-30 minutes to churn into a soft-serve consistency.

8. Freeze the ice cream:

   • After churning, transfer the ice cream to an airtight container and freeze it for an additional 2-4 hours to firm up further. The ice cream will become denser and harder as it freezes.

9. Serve:

   • Once your Carnivore Ice Cream is firm and scoopable, serve it in bowls or cones. If you prefer a softer consistency, let it sit at room temperature for a few minutes before scooping.

Why It Works for the Carnivore Diet:

This Carnivore Ice Cream is made with rich, high-fat ingredients like heavy cream, coconut milk, and egg yolks, making it a perfect fit for the carnivore and keto diets. There are no carbs, grains, or sugars, only healthy fats and proteins. It’s a great way to enjoy a sweet, creamy treat that fills you up without derailing your diet.

Tips:

• Customize flavors: Add unsweetened cocoa powder for a chocolate version or a dash of cinnamon for a spiced flavor.
• No ice cream maker?: If you don’t have an ice cream maker, you can still make this by pouring the chilled custard into a shallow pan, freezing it, and stirring it every 30 minutes until it reaches the desired consistency.
• Make ahead: This ice cream can be stored in the freezer for up to 2 weeks. Just let it soften a bit before serving.

This creamy, rich Carnivore Ice Cream is perfect for satisfying your dessert cravings while staying true to your carnivore goals. Enjoy!