Carnivore Ice Cream
This creamy carnivore ice cream is rich, sugar-free, and made with just a few wholesome ingredients perfect for low-carb lifestyles.
Equipment
- Medium saucepan
- Whisk
- Silicone spatula
- Mixing bowl
- Ice cream maker (or shallow freezer-safe dish if no churn)
- Measuring cups and spoons
Ingredients
- 2 cups grass-fed heavy cream
- 4 egg yolks
- 1 2 tablespoons natural sweetener optional for strict carnivores
- 1 pinch salt
- 1 teaspoon vanilla extract optional for strict carnivores
Instructions
- In a medium saucepan, combine heavy cream and egg yolks. Whisk gently until blended.
- Place the saucepan over low heat and stir constantly with a silicone spatula, scraping the sides and bottom to prevent curdling.
- As the mixture thickens into a custard (about 10 minutes), remove it from the heat. Add sweetener, salt, and vanilla if using.
- Allow the custard to cool to room temperature, then cover and refrigerate for 2 hours or until fully chilled.
- Pour the chilled mixture into your ice cream maker and churn according to the manufacturer's instructions until creamy.
- Transfer to a freezer-safe container and freeze for 2–4 hours before serving for a firmer texture.
Notes
For a firmer texture, let the ice cream freeze for at least 4 hours before serving. Adjust sweetness to taste or omit entirely.