Carnivore Protein Ice Cream (No Sugar)

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Carnivore Protein Ice Cream (No Sugar)

Ingredients

  • 1 cup heavy cream (cold)

  • 3 large egg yolks (or 2 whole eggs if you prefer)

  • 1 scoop unflavored whey protein isolate
    (or beef protein isolate)

  • 2–3 tbsp powdered beef gelatin (for thickness & scoopability)

  • Pinch of salt

  • Optional: 1–2 tbsp cold butter, melted (extra richness)

Instructions (No Ice Cream Machine)

  1. Blend

    • Add heavy cream, eggs/yolks, protein powder, gelatin, salt, and butter (if using) to a blender.

    • Blend until completely smooth.

  2. Heat (Important for texture & safety)

    • Pour mixture into a saucepan.

    • Heat on low, stirring constantly.

    • Do not boil.

    • Heat until slightly thickened (about 160°F / 71°C).

  3. Cool

    • Remove from heat.

    • Let cool 10 minutes.

    • Pour into a freezer-safe container.

  4. Freeze & Stir

    • Freeze 30 minutes.

    • Stir vigorously.

    • Repeat every 30 minutes for 2–3 hours.

  5. Serve

    • Let sit at room temp 5–10 minutes before scooping.

Texture Tips

  • Gelatin = creamy, not icy

  • Egg yolks = custard-like

  • Butter = richer mouthfeel

Macros (Approx, per batch)

  • Protein: ~45–55g

  • Fat: ~70g

  • Carbs: ~2–3g (from dairy only)

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