Carnivore Ice Cream (Kid-Approved!)

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Description:

This ultra-creamy, custard-based ice cream is entirely free from sugar, carbs, and plants. Made with egg yolks, heavy cream, and salt — plus optional vanilla for flavor — it’s ideal for those on carnivore or keto diets. Whether frozen in an ice cream maker or by hand, it delivers true ice cream texture and flavor that even non-carnivores will love.

Ingredients:

8 egg yolks (preferably pasture-raised for color and richness)
2 cups heavy cream
1 tsp vanilla extract (optional, omit for strict carnivore)
½ tsp Celtic sea salt or Redmond Real Salt

Instructions:

In a saucepan over low heat, gently warm the heavy cream until it begins to steam — don’t let it boil.
In a separate bowl, whisk the egg yolks until smooth.
Temper the yolks: Slowly pour a small amount of the warm cream into the yolks while whisking constantly. Gradually add more until combined.
Pour the yolk-cream mixture back into the saucepan. Stir constantly over low heat until it thickens enough to coat the back of a spoon (about 170°F / 77°C).
Remove from heat, stir in salt and vanilla if using.
Let cool to room temperature, then refrigerate until fully chilled (2–4 hours).
Churn in an ice cream maker according to your machine’s instructions. Freeze for 1–2 hours for a firmer texture.
- No ice cream maker? Pour into a shallow dish, freeze, and stir every 30–60 minutes until creamy (3–4 hours total).

Notes:

The vanilla adds flavor but is technically non-carnivore. You can omit it for purists.
Use duck egg yolks for an even richer version.
Add cooked, crumbled bacon or whipped tallow “sprinkles” for fun carnivore mix-ins.

Tips:

Always chill the custard thoroughly before churning for best texture.
If the custard curdles slightly, blend it smooth before chilling.
For extra airiness, whip part of the cream before folding into the cooled custard.
For a soft-serve texture, eat right after churning. Servings:

Makes about 4–6 servings (1 quart total)