Carnivore Protein Ice Cream

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🥩🍦 Carnivore Protein Ice Cream

Ingredients (1–2 servings)

  • 1 cup heavy whipping cream

  • 1 scoop unflavored whey isolate (or vanilla whey with no sweeteners)

  • 1–2 tbsp collagen powder

  • 1 egg yolk (pasteurized preferred)

  • Pinch of sea salt

  • Optional (still carnivore):

    • Few drops vanilla extract

    • 1 tbsp brown butter (for butter-ice-cream flavor)

Instructions (No Machine)

  1. Add cream, whey, collagen, egg yolk, salt to a blender.

  2. Blend 30–45 seconds until thick and smooth.

  3. Pour into a freezer-safe container.

  4. Freeze 60–90 minutes, stirring once halfway.

  5. Let sit 5 minutes, scoop, and enjoy.

Texture & Taste

  • Ultra-creamy

  • Custard-like

  • Mild dairy flavor (not sweet)

  • Very filling 💪

⚡ Fast “Soft-Serve” Version

  • Add ½ cup ice cubes to the blender.

  • Blend until thick.

  • Eat immediately like soft-serve.

🧈 Flavor Variations (Carnivore Safe)

Browned Butter Ice Cream

  • Drizzle melted browned butter on top before freezing.

Cheesecake Ice Cream

  • Add 2 tbsp cream cheese.

Extra Protein Version

  • Add ½ scoop extra collagen or whey.

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