Craving a cold, creamy treat but don’t want to derail your carnivore diet? You’re in luck – this easy 4-ingredient vanilla ice cream recipe fits perfectly with a zero-carb lifestyle.
Made with just heavy whipping cream, eggs, vanilla, and allulose for a touch of sweetness, it delivers all the flavor of regular ice cream without any additives or ingredients you need to avoid.
It’s rich, smooth, and sweet, with a mouthwatering vanilla aroma – no one will guess it’s sugar-free and carnivore-friendly! Follow the simple steps below to whip up this luscious frozen dessert in no time.
Once chilled, scoop it into bowls and dig in to pure ice cream bliss, carnivore-style. With its clean ingredients and high fat content, this treat supports your low-carb high-fat goals.
👍 Why You’ll Love This Recipe
Delightfully Creamy – Made with heavy whipping cream and egg yolks, this ice cream comes out luxuriously creamy and smooth. The texture puts regular store-bought ice cream to shame. Each spoonful melts in your mouth like a dream.
Perfectly Sweet – Getting the sweetness right can make or break homemade ice cream. This recipe uses just the right amount of allulose to make it pleasantly sweet without overpowering all the rich flavors. The sweetness level is spot on.
Keto and Carnivore Approved – Following a low-carb or carnivore diet doesn’t mean you have to miss out on treats. With zero carbs or sugar, this ice cream fits perfectly into ketogenic and carnivore lifestyles. Enjoy without an ounce of guilt!
✨ 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. Ideally, stir 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. The more love you give it via stirring, the better the final texture!
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 in the final product. 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 superior texture, it’s best to exclusively use one of these sweeteners. Not combining them with other substitutes. Allulose gives the most authentic ice cream experience in terms of taste.
4. Use an Ice Cream Maker If Possible
While not entirely necessary, using an ice cream maker will create a smoother consistency versus stirring by hand during freezing. The machine churns continuously, incorporating more air for a lighter, creamier end result.
5. Store Properly Once Made
Be sure to store the finished ice cream in an airtight container in the freezer, avoiding any frost build up. Let it thaw 5-10 minutes before serving to soften slightly for better scooping and enjoyment!
Variations
1. Berry Boost: For those who incorporate some fruits in their low carb diet (if you follow a 100% strict carnivore diet, then obviously- avoid this), fold in some fresh or frozen berries like blueberries or raspberries to the cool cream mixture before freezing.
Their tanginess contrasts beautifully with the creamy base, making it feel like a real treat.
2. Cinnamon Swirl: Add a teaspoon of cinnamon to the cream mixture when you’re combining the heavy whipping cream with vanilla extract. This will give the ice cream a warm, spiced undertone that’s perfect for those who want a little extra flavor in their carnivore ice cream recipe.
3. Coffee Kick: Create a special twist by adding a tablespoon of instant coffee or espresso powder to the boiling cream. The combination of coffee and cream is classic and loved by many.
Perfect for those mornings when you’re craving ice cream on a carnivore diet or simply wish for a unique twist on the carnivore ice cream recipe.
Storage
This carnivore ice cream can be stored in an airtight container in the freezer for up to 1 month. Make sure the container has a tight fitting lid to prevent freezer burn.
When ready to eat, remove the ice cream from the freezer and let sit at room temperature for 5-10 minutes to soften slightly before scooping and serving. For best quality and texture, consume within 1 month.
You’ll Love These Recipes Too
Carnivore Cake: If you enjoyed the rich, creamy texture of our carnivore ice cream recipe, you’ll absolutely fall in love with this carnivore cake. Simple, decadent, and fully embracing the carnivore diet, it’s a match made in food heaven!
Carnivore Waffles: Imagine topping these crispy waffles with a scoop of your homemade carnivore ice cream! It’s a delightful blend of breakfast meets dessert.
Carnivore Cheesecake: Looking for another dessert to pair with your homemade carnivore ice cream? This carnivore cheesecake might just be what you’re craving.
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, it’s recommended to consume 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 every 2 hours 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 incorporated. 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 particular recipe, it’s not recommended to substitute Allulose or Xylitol with other sweeteners. These specific sweeteners contribute significantly to the texture and consistency of the ice cream.
They help in creating a smooth, creamy texture that might not be achievable with other sweeteners.
I hope you enjoy this simple yet delicious carnivore ice cream recipe. The combination of heavy cream, eggs, and natural sweetener creates a tasty frozen treat that fits perfectly into a carnivore diet.
Be sure to check out more easy carnivore recipes on my website. Feel free to leave any questions or suggestions you may have in the comments below. I’m always open to new ideas for carnivore creations! Thanks for reading.
Carnivore Ice Cream
- 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.
- 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 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!!!