🍨 Creamy Carnivore Ice Cream (with Optional Raw Honey Topping)
“Not doing carnivore strictly—but this dessert hits hard! Honey on top? Game-changer.”
📝 Description:
This rich, velvety ice cream is a carnivore-friendly take on classic custard-style ice cream, with a twist: optional raw honey for natural sweetness and added nutrients. The blend-and-freeze method makes it easy, no churner required. Whether you’re carnivore-adjacent, keto, or just into nutrient-dense treats — this is a winner!
🧂 Ingredients:
- 2 cups heavy cream
- 7 egg yolks
- 1 teaspoon Himalayan pink salt
- 1 teaspoon vanilla extract
- 2 teaspoons raw honey (optional, in mix)
- Extra raw honey for topping (optional)
🔥 Instructions:
- Blend Base:
In a high-speed blender, combine heavy cream, egg yolks, salt, vanilla, and 2 tsp honey (if using). Blend on high for 15–20 minutes until smooth, pale, and slightly thickened. - Freeze:
Pour the mixture into a shallow dish or container and freeze for about 2 hours. - Blend Again (Optional for Texture):
Remove from freezer, break into chunks, and blend again for ultra-smooth texture. Return to the freezer if needed for another hour to firm up. - Serve:
Scoop and drizzle with raw honey on top just before serving if you want that magic touch.
🧠 Notes:
- Blending on high emulsifies the yolks and cream into a silky, spoonable texture even without cooking or churning.
- The second blend after freezing mimics churned ice cream for smoother consistency.
- Honey is optional but adds depth and richness—great for non-strict carnivore/keto eaters.
💡 Tips:
- Use pastured egg yolks for best flavor and nutrition.
- If you prefer a firmer ice cream, freeze an additional 2 hours after the second blend.
- A splash of apple cider vinegar (1/4 tsp) can balance richness if you’re sensitive to cream.
- For strict carnivore, omit honey and vanilla and enjoy it unsweetened.
🍽️ Servings:
- Makes 4 generous servings or 6 small ones
🔢 Nutritional Info (Per Serving, w/o honey):
- Calories: ~330
- Fat: ~32g
- Protein: ~5g
- Carbs: ~1g (from yolks and cream)
- Net Carbs (w/ honey): Add ~4g per teaspoon of honey
🌿 Benefits:
- Egg yolks = brain-boosting choline, fat-soluble vitamins
- Heavy cream = energy-dense and satiating, great for low-carb diets
- Salt = supports electrolyte balance and flavor
- Raw honey (optional) adds enzymes and antioxidants for those allowing it
- No additives, stabilizers, or fake sweeteners — just real food
❓ Q&A:
Q: Can I cook the egg yolks for safety?
A: Yes — whisk yolks with cream and heat gently to 170°F (77°C), then cool before freezing. The raw method is safe if you use clean, quality eggs.
Q: Can I use whole eggs?
A: It’s possible, but the texture will be less rich and more icy. Yolks only give that classic custard creaminess.
Q: How long does it keep in the freezer?
A: Best eaten within 5 days. If frozen too long, let it thaw 10–15 minutes before scooping.
Q: Can I flavor this differently?
A: Yes! Try cinnamon, espresso powder, browned butter, or even a pinch of cacao for “dirty” carnivore tweaks.
Q: Why blend for 20 minutes?
A: Extended blending helps emulsify the yolks and cream without cooking, creating a mousse-like base that freezes smoother.