If you’ve ever thought homemade ice cream was too complicated or required too many ingredients, this 2 ingredient carnivore ice cream will change your mind.
It’s one of the easiest desserts you can make, with a creamy, rich flavor that’s perfect for anyone looking for a simple yet satisfying treat. Whether you’re on a carnivore diet or just love no fuss recipes, this one is for you.
What makes this ice cream so special? It’s the simplicity. With just egg yolks and heavy whipping cream, you can create a luxurious dessert that feels much more indulgent than it actually is.
And the best part? There’s no need for added sugar, fillers, or complicated steps. Just two basic ingredients and a little bit of time. And of course – it’s carnivore diet friendly!
By the time you scoop out your first bite, you’ll be amazed at how easy it was to make something so delicious. Let’s get started!
👍 Why You’ll Love This Recipe
Easy to Make: This 2 ingredient carnivore ice cream is really simple to prepare. All you have to do is mix the ingredients, freeze, and whisk a few times.
Minimal Ingredients: With only two main ingredients – egg yolks and heavy cream – you won’t have to worry about buying a long list of groceries.
Carnivore Diet Friendly: Finding dessert options that fit the carnivore diet can be tough, but this recipe is 100% carnivore approved. There’s no added sugar, no plant based ingredients, and no unnecessary fillers.
Great for Beginners: If you’re new to making desserts or even cooking in general, this is a fantastic recipe to start with.
✨ Recipe Ingredients
- 5 Egg Yolks
- 1 pint (2 cups) Heavy Whipping Cream (I recommend this cream – amazon link)
- 1/2 cup Salt (for ice bath, not consumed)
- Ice Cubes (for ice bath)
- ✓ Weekly Meal Plans
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👨🍳 How To Make
Follow this easy recipe and make the best carnivore ice cream:
Step 1
Prepare the ice bath: Fill a large bowl halfway with ice cubes. Sprinkle 1/2 cup of salt over the ice and mix well. Place a smaller metal bowl inside the larger bowl, nestling it in the ice.
Step 2
Mix the base: Separate 5 egg yolks from the whites. Pour 1 pint of heavy cream into the chilled metal bowl, add the egg yolks, and mix on low speed with an electric mixer for 10 minutes (or whisk by hand for about 15 minutes) until thick and stiff.
Step 3
First freeze: Cover the bowl setup with a towel and place it in the freezer for 45 minutes.
Step 4
Break up ice crystals: Remove from freezer and beat the mixture again for 5 minutes with an electric mixer (or a bit more by hand) to break up ice crystals and ensure a creamy texture.
Step 5
Final freeze: Transfer the mix to a container, cover, and freeze for 3 hours. Enjoy!
💡Tips
1. Temperature Control
Start with cold cream straight from the fridge. This helps the mixture whip up better and freeze more evenly. Also, make sure your ice bath is really cold.
Don’t skimp on the ice or salt – these help lower the temperature quickly. The colder you can get the mixture before it goes into the freezer, the smoother your ice cream will be.
If your kitchen is warm, you might even want to chill your mixing bowl in the freezer for a bit before you start. The goal is to keep everything as cold as possible throughout the whole process.
2. The Importance of Breaking Up Ice Crystals
Don’t skip the step where you take the mixture out of the freezer after 45 minutes to beat it again. This step is important for getting a smooth texture.
Here’s why: as the mixture starts to freeze, ice crystals begin to form. If left alone, these crystals can grow large, making your ice cream feel icy or grainy.
By breaking up the mixture and beating it again, you’re breaking down these initial ice crystals into tiny pieces.
This allows many small crystals to form instead of a few large ones, resulting in a smoother, creamier ice cream.
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FAQ
1. What kind of cream should I use?
Use heavy whipping cream with a high fat content (at least 35%). This is essential for achieving the creamy texture that makes this ice cream so good.
Lower fat creams like half-and-half or light cream won’t work because they don’t have enough fat to provide structure and richness.
2. Can I use a hand whisk instead of an electric mixer?
Yes, you can whisk by hand, but it will take more effort and time. You’ll need to whisk vigorously for about 15 minutes to get the mixture thick and creamy. Not so easy, trust me:)
3. What does the ice bath do?
The ice bath cools the mixture quickly, helping it set properly and preventing the cream from separating.
The salt in the ice bath lowers the freezing point of water, making it colder than regular ice water. This step is important for getting the right texture.
2 Ingredient Carnivore Ice Cream
Print RecipeIngredients
- 5 Egg Yolks
- 1 pint 2 cups Heavy Whipping Cream (I recommend this cream – amazon link)
- 1/2 cup Salt for ice bath, not consumed
- Ice Cubes for ice bath
Instructions
- Prepare the ice bath: Fill a large bowl halfway with ice cubes. Sprinkle 1/2 cup of salt over the ice and mix well. Place a smaller metal bowl inside the larger bowl, nestling it in the ice.
- Mix the base: Separate 5 egg yolks from the whites. Pour 1 pint of heavy cream into the chilled metal bowl, add the egg yolks, and mix on low speed with an electric mixer for 10 minutes (or whisk by hand for about 15 minutes) until thick and stiff.
- First freeze: Cover the bowl setup with a towel and place it in the freezer for 45 minutes.
- Break up ice crystals: Remove from freezer and beat the mixture again for 5 minutes with an electric mixer (or a bit more by hand) to break up ice crystals and ensure a creamy texture.
- Final freeze: Transfer the mix to a container, cover, and freeze for 3 hours. Enjoy!