Looking for a tasty carnivore dessert you can whip up easily at home? Well, you’re in luck! Today, I’m going to share a simple recipe for carnivore ice cream that’s sure to satisfy your sweet tooth while sticking to your diet.
This ice cream is made with just two main ingredients: egg yolks and heavy cream. That’s right, no sugar, no additives, just pure carnivore-based goodness. It’s a great way to enjoy a cold, creamy treat without breaking your diet.
Now, you might be wondering how ice cream can taste good without sugar. The truth is, the natural fats in the cream and egg yolks give this dessert a rich, satisfying flavor. Plus, the freezing process brings out a subtle sweetness that might surprise you.
Making this ice cream is pretty straightforward. You’ll need some basic kitchen tools and a bit of patience, but the process is simple enough for anyone to follow.
In just a few hours, you’ll have a homemade dessert that’s perfect for those moments when you’re craving something sweet but don’t want to stray from your carnivore diet.
👍 Why You’ll Love This Recipe
Simple Ingredients: This recipe uses just two main ingredients – egg yolks and heavy cream. You don’t need to hunt for special items or worry about complicated ingredients. It’s straightforward and uses things you probably already have in your fridge if you’re following a carnivore diet.
No Sugar Added: Unlike regular ice cream, this carnivore version doesn’t use any added sugar. That means you can enjoy a sweet treat without worrying about carbs or sugar spikes.
High in Nutrients: Egg yolks and heavy cream are packed with nutrients. Egg yolks are rich in vitamins A, D, E, and K, as well as minerals like iron and zinc.
No Special Equipment Needed: You don’t need an ice cream maker or any other special equipment to make this dessert. Just a couple of bowls, a whisk or electric mixer, and your freezer.
✨ 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)
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👨🍳 How To Make
Follow this easy recipe:
Step 1
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
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
Cover the bowl setup with a towel and place it in the freezer for 45 minutes.
Step 4
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
Transfer the mix to a container, cover, and freeze for 2-3 hours. Enjoy!
💡Tips
1. Salt Your Ice
Adding salt to the ice lowers its freezing point, making the ice bath colder than regular ice alone. This super-cold environment helps your ice cream mixture freeze faster, which means smaller ice crystals and smoother ice cream.
Use regular table salt or rock salt if you have it. Sprinkle it generously over your ice cubes and mix it in well. You should see the ice starting to melt a bit – that’s good! It means your ice bath is getting colder than freezing.
2. The Freezer Shuffle
During the freezing process, you’ll need to take your ice cream out and give it a good mix every so often. This might seem like a pain, but it’s super important. As the mixture freezes, ice crystals form.
By breaking these up regularly, you’re ensuring your ice cream stays smooth instead of icy. Set a timer if you need to – every 30-45 minutes, take your container out of the freezer and give it a good stir.
Really get in there and break up any frozen bits around the edges. This is also a great time to taste-test (yum!) and see how it’s coming along.
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FAQ
1. Can I add flavors to this recipe?
Absolutely! While this basic recipe is delicious on its own, you can definitely add flavors. Just remember to stick to carnivore-friendly options.
A little vanilla extract works well if you allow it in your diet. You could also experiment with things like a tiny bit of espresso powder for a coffee flavor.
2. Can I use an ice cream maker for this recipe?
While this recipe is designed to be made without an ice cream maker, you could definitely use one if you have it.
After mixing your cream and egg yolks, chill the mixture in the refrigerator for about an hour. Then, pour it into your ice cream maker and churn according to the manufacturer’s instructions.
3. Why is my ice cream too icy?
If your ice cream turns out icy, there could be a few reasons. First, make sure you’re using heavy whipping cream, not a lower-fat option. The fat helps prevent iciness. Second, whip the mixture well before freezing to incorporate air, which helps with texture.
During the freezing process, be diligent about stirring every 30-45 minutes or so to break up ice crystals. If your freezer is too cold, it can also cause iciness – aim for about 0°F (-18°C).
Easiest Carnivore Ice Cream
- 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
- 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.
- 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.
- Cover the bowl setup with a towel and place it in the freezer for 45 minutes.
- 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.
- Transfer the mix to a container, cover, and freeze for 2-3 hours. Enjoy!