Carnivore Ice Cream
This Carnivore Ice Cream is rich, creamy, cold, and surprisingly simple. Made with heavy cream, egg yolks, and butter, it has a smooth custard-like texture that makes it feel like a real dessert while keeping the ingredient list short.
I first made this on a weekend when I was craving ice cream but didn’t want to reach for a traditional sugary dessert. I had eggs, heavy cream, and butter in the refrigerator, so I decided to see what would happen if I turned those simple ingredients into a homemade frozen treat.
It turned out wonderfully creamy and rich. My family kept asking for another spoonful, and I honestly didn’t expect such a simple recipe to taste this good.
This is now one of those recipes I like making when I’m craving something cold and indulgent while keeping things as simple as possible.
Prep Time: 10 minutes
Chill Time: 4 hours
Churn Time: 20–30 minutes
Total Time: About 5 hours
Servings: 6
Why You’ll Love This Carnivore Ice Cream
Rich and creamy
Made with simple ingredients
No traditional sugar required
High in fat
Smooth custard texture
Great for a carnivore-style dessert
Easy to make with an ice cream maker
Ingredients
2 cups heavy whipping cream
4 large egg yolks
2 tablespoons unsalted butter
Pinch of salt
For a stricter carnivore approach, choose dairy and other ingredients according to your personal version of the diet.
Instructions
Step 1: Warm the Cream
Pour the heavy cream into a saucepan.
Heat gently over medium-low heat until steaming, but do not bring it to a boil.
Step 2: Whisk the Egg Yolks
Place the egg yolks in a mixing bowl.
Whisk until smooth and slightly thickened.
Step 3: Temper the Eggs
Slowly drizzle a little of the warm cream into the egg yolks while whisking continuously.
Gradually add more cream, continuing to whisk.
This gently raises the temperature of the eggs without scrambling them.
Step 4: Cook the Custard
Pour the mixture back into the saucepan.
Cook over low heat, stirring constantly, until the mixture thickens enough to coat the back of a spoon.
Do not allow it to boil.
Step 5: Add the Butter
Remove the saucepan from the heat.
Add the butter and salt.
Stir until the butter is completely melted and incorporated.
Step 6: Strain and Chill
Pour the custard through a fine-mesh strainer into a clean bowl.
Cover and refrigerate for at least 4 hours, preferably overnight.
The mixture should be completely chilled before churning.
Step 7: Churn
Pour the chilled mixture into your ice cream maker.
Churn according to the manufacturer’s instructions, usually around 20–30 minutes.
The mixture should become thick and creamy.
Step 8: Freeze
Transfer the ice cream to a freezer-safe container.
Freeze for 2–3 hours for a firmer scoopable texture.
Allow it to sit at room temperature for several minutes before serving if it becomes too firm.
No-Churn Method
Don’t have an ice cream maker? You can still make this.
Prepare and chill the custard as directed.
Pour it into a shallow freezer-safe container.
Freeze and stir thoroughly every 30–45 minutes for the first few hours to help break up ice crystals.
Continue until the ice cream is firm and creamy.
Expert Tips
Keep the Heat Low
High heat can scramble the egg yolks. Gentle cooking gives you a smooth custard.
Don’t Boil the Custard
Once the mixture is thick enough to coat a spoon, remove it from the heat.
Chill Completely
A cold custard base churns much more effectively.
Let It Soften Before Scooping
Homemade ice cream can freeze quite firmly. Give it several minutes at room temperature before scooping.
Delicious Variations
Extra-Buttery Carnivore Ice Cream
Add another tablespoon of butter for an even richer texture.
Egg-Yolk-Rich Ice Cream
Use additional egg yolks for a thicker, more custard-like consistency.
Creamier Version
Replace a small portion of the heavy cream with additional egg yolks and butter.
Salted Butter Ice Cream
Add a tiny extra pinch of salt to highlight the buttery flavour.
If you follow a strict carnivore plan, avoid flavourings or sweeteners that don’t fit your approach.
Storage Instructions
Store the ice cream in an airtight freezer-safe container.
For the best texture, enjoy within 1–2 weeks.
Press parchment paper directly against the surface before sealing to reduce ice crystals.
Nutritional Information
Approximate per serving:
Calories: 360
Protein: 3g
Fat: 38g
Total Carbohydrates: 2g
Nutrition values are estimates and will vary depending on the exact dairy products used.
Frequently Asked Questions
Does carnivore ice cream need sweetener?
No. This version is intentionally unsweetened and relies on the rich flavour of cream, butter, and egg yolks.
Can I use only cream and eggs?
Yes, although butter adds extra richness and a smoother mouthfeel.
Can I make this without an ice cream maker?
Yes. Use the no-churn method above, stirring periodically while freezing.
Why is my ice cream hard?
Homemade ice cream without sugar can freeze quite firmly. Let it sit at room temperature for several minutes before scooping.
Is heavy cream carnivore?
Different carnivore approaches vary. Some people include dairy while others avoid it, so whether this recipe fits your plan depends on how strictly you define your carnivore diet.
Final Thoughts
This Carnivore Ice Cream is such a fun reminder that you don’t need a complicated ingredient list to make something special. Cream, egg yolks, and butter create an incredibly rich and silky frozen dessert.
I love making this when I’m craving something cold and creamy, especially on a warm weekend. It’s simple, satisfying, and feels like a little homemade treat without a cupboard full of ingredients. 🥚🧈🥛🍨