Carnivore Ice Cream (Zero-Carb, Creamy & Sugar-Free)

Rich, smooth, and ultra-satisfying — this carnivore ice cream is made with only animal-based ingredients. No sugar, no fruit, no fillers. Just creamy goodness.

📝 Ingredients (Serves 4)

2 cups heavy cream
4 large egg yolks
2 tbsp butter
Pinch of salt
1–2 tbsp powdered erythritol (optional, not strict carnivore)

👩‍🍳 Instructions

1️⃣ Heat the Cream

In a saucepan over medium-low heat, add:

Heavy cream
Butter
Pinch of salt

Heat gently until warm (do NOT boil).

2️⃣ Temper the Yolks

In a bowl, whisk egg yolks.
Slowly pour a little warm cream into yolks while whisking (this prevents scrambling).
Then pour yolk mixture back into the saucepan.

3️⃣ Thicken

Cook on low heat, stirring constantly for 3–5 minutes until slightly thickened (like custard).
It should coat the back of a spoon.

Do not overheat.

4️⃣ Chill

Pour into a bowl and refrigerate at least 2–3 hours (or overnight).

5️⃣ Freeze

With Ice Cream Maker:

Churn according to machine instructions (usually 15–20 minutes).

Without Machine:

Pour into freezer-safe container.
Freeze 1 hour.
Stir vigorously.
Repeat every 30 minutes for 2–3 hours until creamy.

🥄 Nutrition (Per Serving Approx.)

Calories: 420
Fat: 45g
Protein: 4–5g
Carbs: 0–1g

(Zero carbs if no sweetener used.)

🔥 Variations

🧈 Brown Butter Version – Brown the butter first for nutty flavor.
🧀 Cream Cheese Swirl – Blend in 2 tbsp cream cheese for extra thickness.
🥓 Savory Carnivore Ice Cream – Skip sweetener, add crispy bacon bits.

❓ Common Questions

Does it taste eggy?
No — the custard method keeps it smooth and creamy.

Can I make it strict carnivore?
Yes. Just skip sweetener.

How long does it last?
Up to 1–2 weeks in freezer (best texture within 5 days).

❤️ Final Thoughts

This Carnivore Ice Cream is rich, satisfying, and perfect when you want dessert without breaking carnivore rules. High-fat, creamy, and completely indulgent — the carnivore way.