Get ready to unleash your inner carnivore with a spoonful of creamy, dreamy, and oh-so-fluffy indulgence that’s as stealthy as it is satisfying! If you’ve been prowling the web, hunting down a truly carnivore ice cream recipe, you’ve likely been ambushed by a jungle of posers — those sneaky recipes that boast a “carnivore” badge, only to reveal their true plant-based spots.
But fear not, fellow meat mavens! I’ve churned out a recipe that’s as genuinely carnivorous as a pack of wolves at a steakhouse: my Truly Carnivore No-Churn Ice Cream. This beast of a dessert is so devoid of flora that not even a single plant-based ingredient dares to rear its leafy head. It’s pure, unadulterated, animal-based bliss in a bowl.
Ditch the notion of needing fancy gadgets — my ice cream is as simple as it gets, and you won’t need an ice cream maker. Just two primal ingredients: the richest heavy cream and the most vibrant yolks from grass-fed organic eggs. This is the kind of treat that makes you want to beat your chest and howl at the moon with delight.
So, ready your spoons and prepare for a dessert that’s as indulgent as a bear’s honey raid. This ice cream isn’t just a sweet finale; it’s a testament to your carnivorous convictions. Let’s whip up some laughs and a batch of the fluffiest, most uproarious ice cream that’s ever graced your freezer.
Frequently Asked Questions About The Truly Carnivore Ice Cream
Dive into my Truly Carnivore Ice Cream FAQ, where I answer all your burning questions about creating the fluffiest, most indulgent treat on this side of the Stone Age. Get the scoop on ingredients, storage, and yes, even the quirkiest of toppings. Ready to churn up some fun?
Will this ice cream make me roar like a lion?
While I can’t guarantee a transformation into the king of the jungle, this Truly Carnivore Ice Cream is so fluffy and rich that it might just inspire a triumphant purr of satisfaction from deep within your chest. Just remember, actual roaring should be done responsibly!
Can I use milk instead of heavy cream to lighten things up?
If you’re aiming for the summit of fluffiness, milk won’t be your sherpa on this expedition. Milk lacks the fat content necessary to whip up into that glorious, airy texture we’re after. Plus, many on the carnivore diet sidestep milk due to its lactose content, which can be as tricky to digest as a crossword puzzle in an ancient language. Heavy cream is the champion here, giving you that lush, cloud-like scoop that’s just too dreamy to resist!
Can I really trust these raw egg yolks in the Carnivore Ice Cream, or will they scramble my insides?
Fear not! If you’re using pasteurized eggs, you can enjoy your ice cream without the worry — these yolks are salmonella’s kryptonite!
Do I really not need an ice cream maker?
You heard that right! No fancy machinery needed here. Just a good ol’ electric mixer and your ability to whip cream and yolks into stiff peaks that could rival Mount Everest. It’s no-churn magic at its finest.
How long can I store this paleolithic pleasure in my freezer?
This ice cream is like a woolly mammoth in the ice age — it’s built to last! Store it properly covered in your freezer, and it can stay at its peak fluffiness for up to a month. But let’s be real: it’s so delicious it’ll likely be extinct long before then.
Is this recipe approved by my carnivorous ancestors?
While I can’t go back in time to get their official stamp of approval, I’m pretty confident that this recipe is so authentically carnivore that it would make a caveman chef proud. It’s a no-plant zone here!
Help! My ice cream is too hard to scoop. What do I do?
No need to call a mammoth tusk extractor! Just let your ice cream sit at room temperature for 30 minutes before serving. It’ll soften up to the perfect scoopable fluffiness, ready for you to dig in like a saber-toothed tiger at a feast. Patience is a virtue, even for the most ravenous of ice cream aficionados.
Is this ice cream suitable for my pet velociraptor?
As tempting as it might be to share your prehistoric treat with your dino pals, I recommend keeping this indulgence to the human members of your tribe. After all, you wouldn’t want to spark a Jurassic jealousy, would you?
What if I’m dairy intolerant but still want to join the carnivore ice cream club?
While this ice cream is a dairy diva, those with lactose or dairy sensitivities might need to sit this dance out. However, you can live vicariously through the rave reviews and satisfied sighs of your dairy-tolerant friends.
Can I add toppings to my ice cream?
If you’re feeling wild, you can absolutely crown your ice cream with more carnivore-approved delights. Think crispy bacon bits or a drizzle of melted cheese. Yes, it sounds unconventional, but I’m not here to judge — and we’re here to indulge! And don’t worry, if you’re hungry for more inspiration, I’ll be dishing out some tantalizing topping and variation ideas in the Tips for Variations section later in this post. Stay tuned to elevate your ice cream experience to the pinnacle of carnivorous creativity!
Step-by-Step Instructions on How to Prepare This No-Churn Carnivore Ice Cream Recipe
Take 1 1/2 cups (350 ml) heavy cream.
Whip it with an electric mixer…
…until you’ve got stiff peaks, like you’re aiming for a little cream Everest.
Next, take 4 very fresh yolks from grass-fed organic (pastured) eggs.
Beat those yolks until they’re pale and fluffy, like a cloudless sky at dawn.
Like this.
Gently fold the yolks into the cream with a spatula, mixing until it’s as smooth as a calm sea.
Scoop this creamy dream into a 1-qt (1-liter) container.
Smooth the top with a spatula like you’re icing a cake made of snow.
Oh, so fluffy!
Seal it up tight with a lid or some plastic foil to guard against freezer burn, like a knight protecting its castle. Let it freeze overnight, or for at least 6 hours, to reach the perfect firmness.
Before serving, let it sit out for a bit, like a sunbather soaking up the rays, so it’s scoopable.
Then, dive in and enjoy your homemade ice cream victory! Pure bliss!
How I Came Up with This 100% Carnivore Ice Cream Recipe
As the Finnish sun decided to turn our igloos into saunas, my carnivore heart was screaming for something frosty. But here’s the rub: I’m all about that meaty lifestyle, and let’s face it, most chilly treats are as carnivore as a salad bar.
So there I was, scrolling through Insta, when I stumbled upon this so-called “Carnivore Coffee Ice Cream.” Hold the phone – since when did coffee beans start grazing in the fields? Last time I checked, coffee was about as animal-based as a tofu steak. And yet, there it was, a “carnivore” recipe with more plants than my neighbor’s garden gnome collection.
I scoured the web, only to find a jungle of “carnivore” ice creams masquerading with their plant-based bow ties and monocles. Newsflash, folks: slapping “carnivore” on your bean-infused frozen concoction doesn’t make it any less leafy. Let’s not sugarcoat it (figuratively, of course) – it’s time to swap “carnivore” for “ketovore” in those recipes and stop playing dress-up with our desserts!
But I wasn’t about to settle for any old barnyard blend. I wanted the cream of the crop – rich, nutritious, and fluffier than a newborn lamb. Enter stage left: heavy cream and the golden yolks of the happiest chickens that ever pecked.
I whipped up a storm – cream in one corner, yolks in the other – and then, like a culinary cupid, I united them. Into the freezer they went, and I crossed my fingers for a scoopable miracle.
Lo and behold, my kitchen alchemy paid off. The batch was like a tailored suit for my 1-qt container, and the result? The first taste was like a choir of Viking warriors serenading my palate. Rich, fluffy, and utterly carnivore-approved. Each spoonful was a standing ovation from my taste buds, a dance party in my mouth. This recipe isn’t just a winner – it’s the heavyweight champion of the carnivore ice cream world!
Here’s the recipe for you to enjoy:
Truly Carnivore Ice Cream (No-Churn)
Get ready to unleash your inner carnivore with a spoonful of creamy, dreamy, and oh-so-fluffy indulgence that’s as stealthy as it is satisfying! If you’ve been prowling the web, hunting down a truly carnivore ice cream recipe, you’ve likely been ambushed by a jungle of posers — those sneaky recipes that boast a “carnivore” badge, only to reveal their true plant-based spots.
But fear not, fellow meat mavens! I’ve churned out a recipe that’s as genuinely carnivorous as a pack of wolves at a steakhouse: my Truly Carnivore No-Churn Ice Cream. This beast of a dessert is so devoid of flora that not even a single plant-based ingredient dares to rear its leafy head. It’s pure, unadulterated, animal-based bliss in a bowl.
Ditch the notion of needing fancy gadgets — my ice cream is as simple as it gets, and you won’t need an ice cream maker. Just two primal ingredients: the richest heavy cream and the most vibrant yolks from grass-fed organic eggs. This is the kind of treat that makes you want to beat your chest and howl at the moon with delight.
So, ready your spoons and prepare for a dessert that’s as indulgent as a bear’s honey raid. This ice cream isn’t just a sweet finale; it’s a testament to your carnivorous convictions. Let’s whip up some laughs and a batch of the fluffiest, most uproarious ice cream that’s ever graced your freezer.
Ingredients
- 1 1/2 cups = 350 ml heavy cream
- 4 very fresh yolks from grass-fed organic eggs
Instructions
- Beat the heavy cream with an electric mixer until stiff peaks form.
- In another bowl, beat the yolks until pale and fluffy.
- Fold the egg yolks into the whipped cream. Mix with a spatula until smooth.
- Transfer into a 1-qt (1 liter) container. Level the surface with a spatula.
- Close the container or cover with a plastic foil.
- Freeze overnight, or at least 6 hours.
- Remove from the freezer 30 minutes before serving.
- Enjoy!
Recommended Products
As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases - without any extra costs for you.
Tips for Variations
Dive into these delectable variations on Truly Carnivore Ice Cream, tailored to fit both pure carnivore indulgences and keto-friendly cravings.
Carnivore variations
The beauty of carnivore ice cream is that it doesn’t have to be sweet. These savory variations are perfect for those who prefer a less traditional, more umami-packed dessert experience. Enjoy experimenting with these rich, savory flavors!
Savory Bacon Ice Cream:
Mix crumbled cooked bacon into your ice cream base before freezing for a salty, smoky addition.
Blue Cheese Delight:
Stir in crumbles of blue cheese into the base for a tangy and bold flavor profile. (Seriously, blue cheese makes an excellent ice cream — I saw blue cheese ice cream a couple of decades ago and have been intrigued ever since!)
Crispy Chicken Skin Brittle Ice Cream:
Bake chicken skin until it’s crispy, then break it into small pieces. Mix these into the ice cream base to add a crunchy texture and rich flavor.
Keto variations
Here are some keto-friendly variations on the basic Carnivore Ice Cream recipe that will keep it low in carbs but high in flavor:
Vanilla Cinnamon Keto Ice Cream:
Add a teaspoon of natural vanilla extract and a sprinkle of ground Ceylon cinnamon to the base before freezing. Both are low in carbs and add a warm, comforting flavor.
Keto Chocolate Ice Cream:
Stir in 2 tablespoons of unsweetened cocoa powder and 1/3 cup (80 ml) of grated extra dark chocolate (cocoa solids minimum 85%) to the base.
Keto Berry Swirl Ice Cream:
Puree 1/3 cup (80 ml) of raspberries, strawberries, or blackberries and swirl the mixture into the ice cream base. Berries are lower in carbs than many other fruits and suitable for a keto diet in moderation.
If you want to add sweetener to your keto ice cream, allulose is your best bet. It’s an excellent sweetener for keto ice cream due to its properties that closely mimic sugar without impacting blood glucose levels. And last but not least: be sure to check my other indulgent keto ice cream recipes.
General Prattling
My week kicked off with an impressive feat of strength: I turned a hefty 88lbs (40kg) of top-notch grass-fed beef fat into a batch of gleaming golden tallow. I split the bounty, selling half through my online store and bestowing the other half back to the generous farmer who supplied the fat.
This tallow turned out to be the hot ticket item, selling out in under 24 hours — quite the surprise in Finland, where the tallow trend is just catching fire despite the chilly reception from official dietary guidelines. It’s clear that people are starting to question these grain-pushing, pill-popping protocols and are craving the hearty, traditional fats of yore. So take that, dietary dogma — tallow is taking the stage, and the crowd is loving it!
And guess what? I unleashed my Truly Carnivore Ice Cream recipe on my unsuspecting Finnish keto and carnivore community. But wait, there’s a twist! I whipped up a keto-friendly strawberry spin using my secret weapon: my own strawberry stevia, jam-packed with real berry essence. This way, you get all the berrylicious bang with fewer carbs. It’s like hacking the fruit, minus the sugar rush — total win-win!
Hi, I’m a bit sensitive to raw eggs …….. can I use scrambled or soft-boiled eggs in this recipe?
I’m afraid they don’t work as they lack the fluffy texture. Can you get pasteurized eggs and would that be an option?
Can you make this in an Ice Cream maker?
Sure!
If I wanted to add brown butter to it with bacon as well, would I do that when I add the bacon or before?
I would add it before to keep the bacon as crispy as possible.
Thank you so much for this! Just wondering what do you do with the egg whites that you don’t use in the recipe.
You’re welcome! The easiest way to use egg whites is to make meringues. You can use them also for egg white tortillas (i.e., just mix them lightly and fry in a skillet into thin tortillas).
Finally a really simple Carnivore ice cream recipe – thank you! I’ve enjoyed eating this for the last two days. I am going to break the ‘Carnivore rules’ and add the dash of vanilla next time just to hide the egg flavor. Love that this is no churn and I don’t need any special equipment 🙂 Will definitely try with berries next time I have visitors too
Great to hear you liked it! Adding vanilla sounds like a good idea—and it’s not too big of a departure from the carnivore diet. Enjoy experimenting with berries too!
Why not add vodka to keep it scoopable?
Indeed, it’s a good idea if vodka belongs to your diet. However, I wanted to keep the basic recipe strictly carnivore.
I thoroughly enjoyed Your writing.
I’m looking forward to a fantastisk face-smiling frenzy once I try Your recipe.
Kiitos!
Thank you! Just make sure to have a mirror handy to admire that fantastic face-smiling frenzy!
I have to write and correct you. Allulose is not the best choice for sweetener, as it can cause gastric upset for many people. Monck Fruit is a far better choice. It can be a bit expensive, but it is also 100 times sweeter than cane sugar, so a little goes a long way. Also, it does not cause gastic disturbances.
Sweetie, please read my text again. I said allulose is the best sweetener for ice cream because it behaves like sugar. I wasn’t speaking generally about sweeteners and their suitability to people.
Wow! Very impressive new paradigm for the recipe, and so simple. Thank you!
Goes well with The Ice Cream Song – we have a kid’s saying in the U.S. “You scream, I scream, for ICE CREAM” https://youtu.be/PUIHTMWwgMQ
I’m thrilled you’re enjoying my simple recipe! And absolutely, nothing beats humming The Ice Cream Song while whipping up a batch. Screaming for ice cream is a universal language!