Today I will share with you a recipe for the best carnivore ice cream. This treat is perfect for those following a carnivore diet or anyone looking to try something new and different.
Making ice cream at home might sound tricky, but this recipe is actually quite simple. The great thing about this zero carb ice cream is that it uses only a few ingredients.
You’ll need eggs, heavy whipping cream, vanilla extract, and a sweetener like allulose or xylitol.
These basic items come together to create a creamy, satisfying dessert that fits within the carnivore diet rules.
One of the best parts about making this ice cream is that you don’t need any special equipment. A regular saucepan, some bowls, and a freezer are all you need to whip up this tasty treat.
This carnivore ice cream is a good option for people who want to stick to their diet but still enjoy something sweet now and then.
It’s rich, creamy, and satisfying without using any plant based ingredients. Give it a try and see how easy it is to make your own ice cream at home!
👍 Why You’ll Love This Recipe
Easy to make: This carnivore ice cream recipe is really simple to put together. You don’t need any special tools or skills to make it. Just a few basic kitchen items and some stirring is all it takes to create this tasty treat.
Creamy texture: The combination of egg yolks and heavy cream makes for a really smooth, creamy ice cream.
It’s not icy or grainy like some homemade ice creams can be. You get that nice texture without needing special ingredients.
Budget Friendly: Making ice cream at home can be cheaper than buying low carb ice creams from the store. These “keto ice creams” are often expensive, but this recipe uses pretty basic ingredients.
Satisfies cravings: If you’re on a carnivore diet but really missing ice cream, this recipe could help satisfy that craving.
It gives you a way to have something similar to a food you might be missing, without breaking your diet rules.
✨ 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.
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👨🍳 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. Stir Often During Freezing
Be sure to stir the ice cream frequently as it freezes to prevent large ice crystals from forming. I recommend stirring the mixture vigorously every 30 minutes initially.
Scrape down the sides and throughout the entire batch. After a few hours when the custard firms up, you can reduce stirring to every 1-2 hours.
2. Prepare the Eggs Properly
It’s important to separate the eggs properly so no yolk gets into the whites. Make sure no egg shell gets into the yolks either.
Whisk the yolks extremely well until thick, pale yellow, and double in volume to ensure they will thicken the ice cream base properly.
Beat the whites to soft peaks so they lighten the texture. Carefully folding in the whipped egg whites keeps the airy texture.
3. Only Use Allulose or Xylitol as the Sweetener
When it comes to sweeteners, allulose and xylitol are the best options for this carnivore ice cream recipe in terms of achieving the most creamy, scoopable texture.
Other sweetener substitutes like monk fruit or stevia extracts tend to result in an icier consistency.
The allulose provides bulk and has sugar like properties enabling it to blend smoothly like sugar into the ice cream base for a light, smooth texture.
So for the best texture, it’s best to exclusively use one of these sweeteners. Not combining them with other substitutes. Allulose is the best choice for texture.
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Frequently Asked Questions
1. How long can I store this carnivore diet ice cream in the freezer?
This ice cream can be stored in the freezer for up to 1 month. However, for the best texture and flavor, I recommend consuming it within the first week. Remember to store it in an airtight container to prevent freezer burn.
2. Why is it necessary to stir the ice cream while it freezes?
Stirring the ice cream during freezing helps break up ice crystals, resulting in a smoother and creamier texture. Without stirring, the ice cream could become too hard and icy.
3. Is there a specific reason to let the mixture cool down for 30 minutes before adding the egg whites?
Yes, allowing the mixture to cool prevents the egg whites from cooking when they are added. This ensures a smooth texture and prevents the formation of “scrambled eggs” in your ice cream.
4. Is it possible to use a different sweetener instead of Allulose or Xylitol?
For this recipe, I don’t recommended substituting Allulose or Xylitol with other sweeteners. These specific sweeteners contribute significantly to the texture and consistency of the ice cream.
Carnivore Ice Cream
Print RecipeIngredients
- 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.
Instructions
- 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!
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 put mine in the ice cream maker and it was amazing!
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?
Can you use liquid Stevia as a substitute for allulose?
The texture won’t be the same.
I’ve been on the carnivore diet for a few months now and I’ve been missing ice cream so much. I tried this recipe and I’m blown away! It’s so easy to make and tastes just like real ice cream. Thank you for sharing this recipe
Name: Emily
Comment: I just made this carnivore ice cream and it turned out amazing! The texture is so smooth and creamy, and the vanilla flavor is perfect. I used allulose as the sweetener and it worked great. This recipe is definitely a keeper!
Excellent!!! Just made this. BEST carnivore ice cream I’ve made this far and I’ve tried several. This one is different, using both egg yolk and whites, and cooking the heavy cream and vanilla. I left out the sweetener and did the coffee kick version, using decaf instant coffee. I’m out of heavy cream, but used a combo of half and half and butter (to up the fat). Tastes exactly like ice cream and so creamy smooth. Some of the other carnivore recipes I tried, the texture was off. But this recipe is spot on!!!
Amazing! I put it into the ice cream maker and the texture was perfect- it reminded me of a very rich and creamy frozen custard. Using the ice cream maker made it so much easier. I used a CuisineArt frozen yogurt and Ice cream maker and it ran for about 45-50 minutes.