Carnivore Ice Cream (Zero Carb)
Yield:
2–4 servings
Prep Time:
5 minutes
Chill Time:
2–4 hours (or overnight)
Ingredients
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4 egg yolks
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1 cup heavy cream (ideally raw or grass-fed)
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4 oz cream cheese (softened)
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2 tbsp butter (melted)
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Optional: 1/2 tsp vanilla extract (omit for strict carnivore)
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Optional: 2–4 tbsp beef collagen or unflavored gelatin (for thicker texture)
Optional sweetener for ketovore version: 1–2 tsp allulose or liquid stevia (not carnivore)
Instructions
🔥 1. Blend the Base
In a blender or mixing bowl, combine:
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4 egg yolks
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1 cup heavy cream
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4 oz cream cheese
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2 tbsp melted butter
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(Optional: vanilla or collagen)
Blend until smooth and fully mixed.
❄️ 2. Chill the Mixture
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Pour into a container and chill in the fridge for 1–2 hours to thicken and enhance flavor (optional, but helps texture).
🍨 3. Freeze & Stir
Option 1: No Ice Cream Maker (easy method)
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Pour into a shallow dish and freeze for 3–4 hours.
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Stir every 30–45 minutes to break up ice crystals and create a creamy texture.
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After final freeze, let sit at room temp for 5–10 minutes before scooping.
Option 2: Ice Cream Maker
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Pour chilled mixture into your machine and churn according to instructions (usually 15–20 minutes).
🧊 Storage Tips
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Store in a sealed container in the freezer for up to 1 week.
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For scoopable texture, let sit on the counter for a few minutes before serving.
🍳 Variations
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Carnivore Coffee Ice Cream: Add 1 tsp instant espresso (if you include coffee)
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Savory Ice Cream: Blend in crumbled bacon or bits of pork rind (wild but works!)
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Egg-Only Ice Cream: Use just egg yolks, butter, and cream for a minimal version.
Want a raw egg-free version or an egg white protein version? I can tweak it based on your preferences.