Carnivore Ice Cream
Carnivore ice cream is a luxurious and rich dessert made entirely from animal-based ingredients, aligning with the principles of the carnivore diet. This decadent treat uses heavy cream, egg yolks, and animal fats like beef tallow or pork lard to create a creamy, satisfying dessert that’s free from carbs and sugars. With a few simple ingredients and steps, you can enjoy a deliciously indulgent ice cream that stays true to your dietary goals.
Equipment
- Ice Cream Maker – 1 (If using a manual ice cream maker)
- Saucepan – 1 (For cooking the cream and fat mixture)
- Mixing Bowls – 2 (One for mixing the eggs and one for the chilled custard)
- Wooden Spoon or Spatula – 1 (For stirring the custard)
- Thermometer – 1 (Optional, but helpful for monitoring the temperature of the custard)
- Hand Mixer/Stand Mixer – 1 (If not using an ice cream maker)
- Freezer-safe Container – 1 (For storing the ice cream)
Ingredients
- 2 cups 480 mL Heavy Cream
- 6 large Egg Yolks
- 1/2 cup 120 g Beef Tallow or Pork Lard
- 1 teaspoon optional Stevia or Erythritol (or sweetener of choice)
- 1 teaspoon optional Vanilla Extract
- Pinch Salt
Instructions
Prepare the Custard Base:
- In a saucepan, combine the heavy cream and animal fat (beef tallow or pork lard). Heat over medium-low heat until the mixture is warmed, but not boiling. Stir occasionally.
Temper the Egg Yolks:
- In a separate bowl, whisk the egg yolks. Slowly add a small amount of the warm cream mixture to the egg yolks while whisking constantly to prevent the eggs from curdling. Gradually add the rest of the cream mixture to the yolks, whisking constantly.
Cook the Mixture:
- Pour the egg and cream mixture back into the saucepan over low heat. Stir constantly with a wooden spoon or spatula until the mixture thickens and coats the back of the spoon, or reaches 170°F (77°C). This process should take about 10-15 minutes.
Cool the Custard:
- Remove the custard from the heat and stir in any optional sweeteners, vanilla extract, and salt. Allow it to cool for 10-15 minutes at room temperature, then cover and refrigerate for 4 hours or overnight.
Churn the Ice Cream:
- Once the mixture is completely chilled, transfer it to an ice cream maker and churn according to the manufacturer’s instructions. This typically takes about 20-30 minutes.
Freeze the Ice Cream:
- After churning, transfer the ice cream to a freezer-safe container. Smooth the top and cover it tightly. Freeze for at least 4 hours or overnight.
Serve:
- Once fully frozen, allow the ice cream to sit at room temperature for a few minutes to soften before serving. Scoop and enjoy!
Notes
- Optional Sweeteners: If you don’t want any sweetness in your ice cream, feel free to skip the sweetener entirely. Alternatively, you can adjust the amount of stevia or erythritol to your taste.
- Fat Variations: If you prefer a slightly different flavor profile, try using pork lard instead of beef tallow, or experiment with duck fat for a rich, savory ice cream.
- Texture Tip: To get the smoothest texture, don’t skip the stirring step every 30 minutes during freezing if you’re not using an ice cream maker.
- Storage: Store your carnivore ice cream in an airtight container in the freezer for up to 2-3 weeks for best quality.