Carnivore Fudge Ice Cream (10-Min Prep)
🧂 Ingredients
- 1 cup heavy cream
- 2 egg yolks (fresh, high quality)
- 2–3 tbsp butter (softened)
- Pinch of salt
- (Optional, if tolerated: a little lactose like raw cream for slight sweetness)
🥣 Instructions
1. Blend Everything
In a blender or with a hand mixer:
- Add heavy cream, egg yolks, butter, and salt
- Blend until completely smooth and slightly thick
2. Heat (Optional but Recommended for Texture)
- Pour mixture into a pan on low heat
- Stir constantly for 2–3 minutes until it thickens slightly (like custard)
- Don’t let it boil—just gently warm
- This step improves creaminess and safety
3. Chill Base
- Let mixture cool for a few minutes
- Put it in the fridge for 30–60 minutes (or freezer for 15–20 min)
4. Freeze
Option A (No ice cream maker):
- Pour into a container
- Freeze for 2–3 hours
- Stir every 30 minutes to break ice crystals
Option B (Ice cream maker):
- Churn according to machine instructions until thick and creamy
🍫 “Fudge” Texture Trick
For a denser, fudge-like result:
- Add extra butter (another tablespoon)
- Freeze slightly longer but let it soften before eating
🧠 Tips
- More butter = richer, more fudge-like
- More cream = lighter, scoopable ice cream
- Egg yolks help create a smooth, custard texture without sugar