I love ice cream, and shortly after starting the carnivore diet I knew I must find a way to make a carnivore friendly version of it. I searched for low carb ice cream rcipes online, tried a few, and was disappointed with most of them.
So at some point, I decided to create my version. I was trying to create a carnivore friendly ice cream that not only tastes good but also has the texture I love (the traditional texture regular ice cream has). I also wanted it to be easy to make. And it worked!
This is one of my favorite carnivore recipes, and to be honest- it makes this way of eating so much easier! I know that I can always treat myself to a (very) good ice cream without going off track. The texture is just like I like it, and the taste? delicious!
Sure, the carnivore diet is all about eating meat. But sometimes- I want to indulge in something tasty, a treat to have from time to time. And in these cases- for me, this ice cream is the perfect choice.
👍 Why You’ll Love This Recipe
Easy to Make – I love simple and quick carnivore recipes. This carnivore ice cream is super simple to make. Only 4 ingredients are needed. I don’t think it gets any easier and more simple than that! I can make this delicious ice cream anytime I want!
Perfect Texture – If you tried low carb ice creams in the past, then I’m sure you know their texture is “not quite right” in most cases. I love ice cream, but I really can’t stand these commercial “low carb” ice creams that have a funny texture. That’s why I created this recipe. My ice cream has the perfect texture!
The Perfect Carnivore Treat – Eating meat is the core of the carnivore diet, sure. But why not treat yourself to something tasty (yet carnivore friendly!) from time to time? For me, these kinds of carnivore treats make the diet so much easier (and fun!).
✨ Recipe Ingredients
To make this carnivore ice cream you will need:
- 2 Eggs
- 11.8 oz Heavy Whipping Cream (350ml)
- 1 tablespoon Vanilla Extract
- 2 tablespoons Allulose (or Xylitol)- I used this one (Amazon link) for my recipe.
👨🍳 How To Make
Easily make the best carnivore ice cream. Follow these steps:
Step 1
Start by separating the egg yolks from the whites. Then, whisk the yolks until they are fluffy and smooth. Set them aside.
Step 2
Combine the heavy whippy cream, sweetener, and vanilla in a saucepan. Boil and then simmer until the cream becomes thick.
Step 3
Lower the heat. Add the whipped egg yolks and continue stirring. Shortly, the mixture will thicken again.
Step 4
Remove the pan from the heat and let the mixture cool down for at least 30 minutes.
Step 5
Beat the egg whites (you want them to be fluffy) and fold them into the cream mixture.
Step 6
Pour the mixture into a jar. Tightly close it, shake the contents, and place it in the freezer. Stir it every 1-2 hours until it freezes. Then, serve and enjoy this amazing carnivore diet ice cream! It’s so good!
💡Tips
1. Stirring Often During Freezing
The first time I made this ice cream big ice crystals formed in it, and ruined the texture. To prevent this, I stir the ice cream frequently as it freezes and it solves this problem.
I recommend stirring the mixture vigorously every 30 minutes initially. Don’t forget to scrape down the sides and throughout the entire batch. After a few hours the custard firms up, and I stir every 1-2 hours. The more you stir the better the final texture will be from my experience.
2. Preparing the Eggs Properly
It’s important to separate the eggs properly so no yolk gets into the whites. And of course I also make sure no egg shell gets into the yolks either. I whisk the yolks extremely well until thick and pale yellow (the mixture also doubles in volume).
This will make sure that the ice cream thickens properly. The whites are beaten to soft peaks and they lighten the texture. I carefully fold them to keep the ice cream airy and with the perfect texture.
3. I only use Allulose or Xylitol as the Sweetener
From my experience, allulose and xylitol are the best options for this carnivore ice cream recipe in terms of achieving the most creamy texture. Other sweeteners (like monk fruit which I tried) just don’t give the same texture and taste.
I also found that allulose provides bulk and blends smoothly (just like regular sugar) into the ice cream base. The texture of the ice cream stays light and smooth thanks to it.
Don’t combine these sweeteners with any other substitutes. As I mentioned – Allulose gives the most authentic ice cream texture and taste.
4. Using Ice Cream Maker (If Possible)
It’s not a secret that using an ice cream maker gives better results. It creates a smoother consistency (versus stirring by hand during freezing). This is because the machine churns continuously, incorporating more air. But don’t be disappointed- I tried this recipe MANY times hand stirring- and the ice cream turns out amazing!
5. Storing Properly
The finished ice cream should be stored in an airtight container in the freezer. I let the ice cream thaw for about 10 minutes before I serve it to let it soften slightly (makes scooping easier too).
Variations
Berry Boost: If you don’t follow a 100% strict carnivore diet, I recommend folding in fresh or frozen berries. My favorite ones are blueberries and raspberries. Add them to the mixture before freezing the ice cream. The tanginess really contrasts beautifully with the creamy base.
Cinnamon Swirl: My favorite variation. I add a teaspoon of cinnamon to the cream mixture when combining the heavy whipping cream with the vanilla extract. This gives the ice cream a warm and spiced undertone. Just wow!
Coffee Kick: Sometimes I also add a tablespoon of instant coffee (or espresso powder) to the boiling cream. I must admit that the combination of coffee and cream is really good! No wonder coffee flavored ice cream is so popular.
You’ll Love These Recipes Too
Make sure to check out these amazing carnivore recipes too:
- 2 Eggs
- 11.8 oz Heavy Whipping Cream (350ml)
- 1 tablespoon Vanilla Extract
- 2 tablespoons Allulose (or Xylitol)
- Start by separating the egg yolks from the whites. Then, whisk the yolks until they are fluffy and smooth. Set them aside.
- Combine the heavy whippy cream, sweetener, and vanilla in a saucepan. Boil and then simmer until the cream becomes thick.
- Lower the heat. Add the whipped egg yolks and continue stirring. Shortly, the mixture will thicken again.
- Remove the pan from the heat and let the mixture cool down for at least 30 minutes.
- Beat the egg whites (you want them to be fluffy) and fold them into the cream mixture.
- Pour the mixture into a jar. Tightly close it, shake the contents, and place it in the freezer. Stir it every 1-2 hours until it freezes. Then, serve and enjoy this amazing carnivore diet ice cream! It’s so good!
Comment below and let me know what you think of this recipe.
Not bad!!
Can erythritol be substituted for xylitol?
I added a teaspoon of cognac to the mix
and
I poured the mix into 3 separate covered bowls to freeze. Two of them were stirred several times over 3 hours – they were great. The third was left alone – that one became a BRICK.
This recipe is much better than the low carb REBEL ice cream that I just tried. (Vanilla and Butter Pecan). It’s so easy (and cheaper) that I won’t bother buying again.
*Brilliant! Especially for us fulltime RVer’s w/out an ice cream maker handy. I make a similar recipe at home w/churner, except I do not cook anything. It all goes into ice cream maker after whisking together. This one tastes the same (delicious!) has same texture ~ THANK YOU =)
I definately have to try this Ice Cream for sure !!
Can this be put into an ice cream maker?
I’d like to know this as well please?
I was wanting to know why you add in the egg whites at the end. Can you omit them?
If you use allulose sweetener instead, it will stay scoopable after it’s frozen (even if you don’t stir it while it’s freezing!). Hope this helps someone. 🙂
Seems like it would be easier to shake the jar every 2 hours while the mix is freezing, instead of stirring. Then you don’t have to take the lid off, dirty a spoon, then put the lid back on. Would shaking work just as well?