🍨 Carnivore Ice Cream – The Game Changer
Imagine rich, velvety ice cream with zero sugar, no plant-based ingredients, and still indulgent enough to feel like a cheat meal. This carnivore twist uses only animal-based ingredients—cream, egg yolks, and a touch of salt—for a silky custard-style treat that’s keto and carnivore friendly. Perfect for satisfying your sweet cravings without breaking your diet.
Ingredients
- 2 cups heavy cream (or half heavy cream, half raw milk for a lighter version)
- 4 large egg yolks
- 2–4 tbsp powdered allulose (optional for sweetness—omit for strict carnivore)
- 1 tsp vanilla extract (optional—technically non-carnivore but widely used)
- Pinch of salt
Instructions
- Heat the cream – In a small saucepan over medium heat, warm heavy cream until it’s steaming but not boiling.
- Whisk the yolks – In a separate bowl, whisk egg yolks with allulose (if using) until smooth.
- Temper the eggs – Slowly pour a little hot cream into the yolks while whisking constantly to prevent scrambling. Gradually add more until combined.
- Cook the custard – Return the mixture to the saucepan and cook over low heat, stirring constantly, until it thickens enough to coat the back of a spoon (about 170°F).
- Chill completely – Transfer to a bowl, cover, and refrigerate for at least 4 hours or overnight.
- Freeze – Churn in an ice cream maker according to manufacturer’s instructions, or pour into a shallow dish and freeze, stirring every 30–45 minutes until creamy.
- Serve & enjoy – Soft-serve style right away, or freeze for a firmer texture.
Notes
- Allulose keeps the texture scoopable; without it, ice cream will be firmer.
- For a richer flavor, use only heavy cream and egg yolks.
- If you eat dairy raw, you can skip the heating step for a raw version (just mix and freeze).
Tips
- If making without a sweetener, adding a tiny pinch of salt enhances natural cream sweetness.
- For extra decadence, whisk in 1–2 tbsp melted beef tallow before chilling—this adds a silky mouthfeel.
- Let the ice cream sit at room temperature for 5–10 minutes before scooping for the perfect texture.
Servings
Makes 4 servings (about ½ cup each).
Nutritional Info (per serving, without sweetener)
- Calories: 370
- Protein: 4g
- Fat: 39g
- Saturated Fat: 24g
- Carbohydrates: 1g
- Fiber: 0g
- Sugars: 1g
- Sodium: 40mg
Benefits
- High in healthy fats to support ketosis and satiety.
- Nutrient-dense with choline, vitamins A, D, E, and K from egg yolks and cream.
- No sugar spikes—perfect for keto and carnivore diets.
- Comfort-food satisfaction without plant-based additives.
Q & A
Q: Can I make this without an ice cream maker?
A: Yes—just freeze in a shallow container and stir every 30–45 minutes until set.
Q: Can I add flavor without breaking carnivore rules?
A: You can whisk in egg yolk–based coffee, unsweetened cocoa (if tolerated), or use vanilla bean scraped directly from the pod.
Q: How long will it keep in the freezer?
A: Up to 2 months, though best texture is within 2 weeks.
Q: Can I make it with only egg yolks and cream?
A: Absolutely—it will still be rich and delicious, just firmer without sweetener.