Creamy Carnivore Ice Cream: Keto and Low-Carb Lifestyles

Let me tell you, if you’re following a carnivore or keto diet and thought ice cream was off-limits think again. This carnivore ice cream recipe is so rich, smooth, and satisfying that you won’t believe it’s made with just a few simple ingredients.

My family was skeptical at first, but one spoonful in, and now it’s a summer (and winter) favorite. No sugar, no weird additives, just creamy indulgence that won’t kick you out of ketosis. If you’ve ever been inspired by Dr. Kiltz’s ice cream, you’ll love this one too it’s a slightly simpler spin but with all the flavor.

Why You’ll Love Carnivore Ice Cream

This recipe delivers that satisfying ice cream experience without straying from your carnivore lifestyle. It’s made with only nutrient-dense, animal-based ingredients that help keep your blood sugar stable and your energy high. No refined sugar, no carbs, and definitely no guilt. You’ll love how quick it is to prepare and how customizable it can be.

Simple Ingredients

Only a handful of ingredients are needed, and each one has a purpose. Here’s what makes this recipe work:

• Grass-Fed Heavy Cream: This is your base, providing the rich texture and high fat content needed to make the ice cream luxuriously creamy.
• Egg Yolks: These act as a natural emulsifier and thickener, giving your ice cream a custard-like feel.
• Natural Sweetener (Optional): If you’re okay with a low-carb option like monk fruit or allulose, it adds just a touch of sweetness.
• Salt: Just a pinch brings out all the flavors and enhances the overall richness.
• Vanilla Extract (Optional): Totally optional but adds a lovely aroma and familiar taste.

Servings and Time

• Servings: 4
• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Chill Time: 2-4 hours
• Total Time: 3 hours minimum

What is Needed

• 2 cups grass-fed heavy cream
• 4 egg yolks
• 1 pinch salt
• 1–2 tablespoons natural sweetener (optional for strict carnivores)
• 1 teaspoon vanilla extract (optional for strict carnivores)

Instructions

1. In a medium saucepan, combine heavy cream and egg yolks. Whisk gently until blended.
2. Place the saucepan over low heat and stir constantly with a silicone spatula, scraping the sides and bottom to prevent curdling.
3. As the mixture thickens into a custard (about 10 minutes), remove it from the heat. Add sweetener, salt, and vanilla if using.
4. Allow the custard to cool to room temperature, then cover and refrigerate for 2 hours or until fully chilled.
5. Pour the chilled mixture into your ice cream maker and churn according to the manufacturer’s instructions until creamy. (25 minutes for mine)
6. Transfer to a freezer-safe container and freeze for 2–4 hours before serving for a firmer texture.

Top Tips

• Use Pastured Eggs: They give a richer flavor and better color.
• Keep It Low & Slow: Don’t rush the heating process gentle heat prevents scrambled eggs.
• No Ice Cream Maker? Pour the mix into a shallow container and freeze, stirring every 30 minutes until creamy.
• Customize Sweetness: Try the custard before chilling and adjust sweetness to taste.
• Serve Soft or Firm: Serve straight from the churn for soft-serve, or freeze for a few hours for scoopable consistency.

Recipe Variations

• Dairy-Free: Use coconut cream in place of heavy cream (not strict carnivore).
• Coffee Flavor: Add a pinch of instant espresso to the mix.
• Protein Boost: Stir in a scoop of collagen peptides after cooking.

Recommended Equipment

• Medium saucepan
• Whisk
• Silicone spatula
• Mixing bowl
• Ice cream maker (or shallow freezer-safe dish if no churn)
• Measuring cups and spoons

Make Ahead Tips

You can make the custard a day ahead and chill it overnight. Churn and freeze the next day for ultra-smooth results.

How to Store and Reheat

Store in an airtight container in the freezer for up to 1 week. Let it sit at room temp for 5–10 minutes before scooping.

What to Serve With This Recipe

This is delicious on its own, but if you’re feeling fancy, serve it with crispy bacon, a dollop of whipped cream, or even crumbled pork rinds for a salty-sweet twist.

How to Avoid Curdling and What to Do If It Happens

Let’s talk custard basics because when you’re making a creamy ice cream base with egg yolks, curdling can sneak up on you. It happens to the best of us (yep, even me), especially when you’re multitasking or have the heat just a little too high. But don’t worry if it happens, your batch isn’t ruined!

How to Avoid Curdling in the First Place

• Use Low Heat: Keep the burner on low to medium-low. It takes a bit longer, but trust me, slow and steady gives you that velvety, custard-like texture you’re after.
• Constant Stirring: Use a wooden or silicone spatula to continuously stir the mixture, scraping the bottom and edges of the saucepan. This keeps the eggs from settling and cooking too fast.
• Don’t Walk Away: This is not the time to check your emails or switch laundry loads just 10 minutes of patience makes all the difference.
• Test for Doneness: You’ll know your base is ready when it coats the back of a spoon and you can run your finger down it and the line holds.

What to Do If It Starts to Curdle

If you see the mixture begin to thicken too quickly or you notice small bits of cooked egg:

1. Take it off the heat immediately the longer it sits, the more it will cook.
2. Transfer to a cold bowl to stop the cooking process. This is key!
3. Strain it through a fine mesh sieve into another bowl. This step removes any curdled bits and smooths the base back out.
4. Let it cool to room temperature, then refrigerate for at least 2 hours.
5. Churn in your ice cream maker as usual, then freeze for 4+ hours.

I actually did this exact rescue method on one batch, and it turned out creamy, smooth, and totally delicious. So don’t toss it out salvage it! And don’t throw those little lumps away either taste one first! They’re rich, custardy, and surprisingly delicious warm or cold.

FAQ’s About Carnivore Ice Cream

1. Is this ice cream recipe 100% carnivore?

Yes when made without the optional sweetener and vanilla extract, this recipe is fully carnivore. It’s made entirely with animal-based ingredients: egg yolks, heavy cream, and salt.

2. Can I use sweetener and still stay carnivore?

Strict carnivore followers typically avoid all sweeteners. However, if you follow a more relaxed, animal-based or ketovore diet, you can use a natural low-carb sweetener like allulose or monk fruit. It’s optional and based on your personal goals.

3. Do I need an ice cream maker for this recipe?

No! While an ice cream maker makes it easier and gives a smoother texture, you can still make this recipe without one. Just pour the chilled mixture into a shallow dish and freeze it, stirring every 30 minutes until it sets.

4. Why do I need to heat the cream and egg yolks?

Heating the mixture thickens it into a custard, which gives your ice cream a rich, creamy texture. It also ensures the yolks are gently cooked, which is important for food safety and consistency.

5. How long can I store this carnivore ice cream?

You can store it in the freezer for up to one week in an airtight container. It will firm up over time, so let it sit at room temperature for 5–10 minutes before scooping.

6. Can I add collagen or protein powder to this recipe?

Yes! Unflavored collagen peptides are a great addition and won’t alter the flavor. They also add a protein boost and support skin, joint, and gut health perfect for carnivore lifestyles.

7. Why is my ice cream too hard or icy?

If the mixture isn’t fully chilled before churning or if you skip churning altogether it can freeze unevenly. For best results, chill the custard at least 2 hours and use an ice cream maker if possible.

8. Is heavy cream allowed on a strict carnivore diet?

Most carnivore followers include grass-fed heavy cream because it’s animal-based and rich in fat. However, those following a dairy-free carnivore plan should substitute with rendered beef fat or avoid this recipe.

9. Can kids eat this carnivore ice cream?

Yes! It’s made from wholesome, real ingredients with no sugar or artificial additives. It’s a great high-fat treat for growing kids, especially if they’re used to low-sugar eating.

Carnivore Recipes

Try these you will love them!

• Carnivore Pizza
• Carnivore Lasagna
• Carnivore Ice Cream
• Carnivore Coffee

Carnivore Diet Guides

Check out more information about a meat based or carnivore diet!

One-Pot Cooking Rocks!