Carnivore Ice Cream
Print RecipeThis amazing low carb ice cream is made with only 4 ingredients. Perfect for anyone on the carnivore diet or keto diet!
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Ingredients
- 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!
Notes
Stir Often During Freezing
Give the ice cream a good stir every 30 minutes at the start, scraping the sides so no big ice crystals grow.
Once it begins to thicken after a few hours, you can stir only once every hour or two.
Prepare the Eggs Properly
Keep yolks and whites separate- no shells or stray yolk in the whites. Beat the yolks until they’re thick, pale, and have doubled in size; this helps the base set.
Whip the whites to soft peaks and fold them in gently so the ice cream stays light and airy.
Only Use Allulose or Xylitol as the Sweetener
For a smooth, scoopable texture, sweeten only with allulose or xylitol. Both dissolve like sugar and stop the ice cream from turning icy, while other substitutes such as monk fruit or stevia can make it hard.
Allulose gives the very best creaminess, so use it if you can.
Servings: 2 people
Cost: $5
