Carnivore Ice Cream Recipe

Table of Contents

Ingredients:

300 ml of double cream (heavy cream)
2 large egg yolks
2 large egg whites
1 tbsp vanilla extract (make sure it’s pure if you’re following strict carnivore)

Optional:

Sweetener (such as stevia or erythritol, if desired, though strictly carnivore would avoid this)

Instructions:

Prepare the ingredients:
- Start by separating the eggs into yolks and whites. Place the yolks in one bowl and the whites in another. Make sure there’s no yolk contamination in the whites for best results when whipping.
Whip the double cream and egg yolks:
- In a large mixing bowl, combine the 300 ml of double cream and the 2 egg yolks.
- Using a hand mixer or a stand mixer, whisk the cream and yolks together until they’re well combined. You’re aiming for a smooth and slightly thickened consistency here, but it doesn’t need to be fully whipped yet.
- Once the mixture is blended, set it aside. The egg yolks help provide structure and richness to the ice cream, giving it a custard-like texture.
Whip the egg whites:
- In a separate bowl, use your mixer to whip the 2 egg whites. Start slow and gradually increase the speed.
- Continue whipping until stiff peaks form (meaning the egg whites hold their shape when you lift the beaters). This is a crucial step to get that airy, light texture in your ice cream.
- Add a tablespoon of vanilla extract to the whipped egg whites as they start to stiffen. The vanilla enhances the flavor and gives the ice cream that comforting, sweet aroma.
Fold the mixtures together:
- Once your egg whites are whipped to stiff peaks and the cream mixture is smooth, it’s time to combine them.
- Gently fold the whipped egg whites into the cream mixture using a spatula or spoon. Do this carefully and slowly so you don’t deflate the egg whites. The goal is to keep as much air as possible in the mixture to make your ice cream fluffy.
- Continue folding until the two mixtures are fully incorporated and the texture looks uniform.
Freeze the mixture:
- Transfer the combined mixture into a freezer-safe container, smoothing the top with a spatula.
- Cover with a lid or plastic wrap and place it in the freezer. Let the mixture freeze for about 4 hours, or until it firms up into a scoopable texture.
Serve and enjoy:
- Once the ice cream has frozen, it’s ready to be enjoyed! Scoop it out with an ice cream scooper, and you’ll have a delicious, rich, and creamy treat that fits perfectly into your carnivore lifestyle.
- If you find it too firm after freezing, let it sit for a few minutes at room temperature before serving to make it easier to scoop.

Tips for Success:

Storage: Store any leftovers in an airtight container in the freezer. The ice cream can be kept for up to a week, though it’s likely to be devoured much sooner!
Flavor Add-ins: If you want to add more flavor, you could try mixing in a pinch of salt to balance the sweetness or even a bit of cinnamon (although technically not strict carnivore, this is still often accepted by those following a more flexible version of the diet).

This recipe should provide you with a creamy, indulgent dessert that satisfies those cravings without stepping outside your carnivore boundaries! Enjoy your sweet treat, and feel free to experiment with different variations as you go!