🐄 Carnivore Ice Cream (Creamy, Dairy-Based)
✅ Ingredients:
2 cups heavy cream
4 egg yolks
2–3 tbsp butter (optional for richness)
Optional: 1–2 tsp vanilla extract or collagen powder for flavor/texture
Optional: pinch of salt
Optional: 1–2 tsp keto sweetener (e.g., allulose, stevia, erythritol) — depends on how strict your carnivore approach is
🔪 Instructions:
Whisk egg yolks in a bowl until smooth.
Heat heavy cream (and butter if using) in a saucepan over medium heat until just starting to steam — don’t boil.
Temper the yolks: Slowly pour about 1/2 cup of the hot cream into the yolks while whisking constantly, then pour the yolk mixture back into the pan with the rest of the cream.
Cook the custard: Stir over low heat until it thickens slightly and coats the back of a spoon (about 170°F / 77°C).
Cool completely in the fridge — ideally for a few hours or overnight.
Churn in an ice cream maker (or freeze in a container and stir every 30 mins for a few hours).
Freeze until firm. Let sit out for a few minutes before scooping. Enjoy!
🧊 No Ice Cream Maker?
Pour the cooled mixture into a freezer-safe container. Freeze and stir every 30–60 mins for 3–4 hours to reduce ice crystals.
