Quick Description
This rich, custard-style carnivore ice cream is smooth, naturally sweet from cream and vanilla, and completely sugar-free. Made with egg yolks and heavy cream, it’s filling, satisfying, and surprisingly loved by kids.
Servings & Timing
- Servings: 6–8 scoops
- Prep Time: 10 minutes
- Cook Time: 10–12 minutes
- Freeze Time: 3–4 hours
- Total Time: ~4 hours
Ingredients
- 8 large egg yolks
- 2 cups heavy cream
- 1 teaspoon vanilla extract (optional but kid-friendly)
- ½ teaspoon Celtic salt
Step-by-Step Instructions
-
Heat the Cream
Pour heavy cream into a saucepan over medium-low heat. Warm gently until steaming (do not boil). -
Whisk Yolks
In a bowl, whisk egg yolks with salt until smooth and slightly pale. -
Temper the Eggs
Slowly pour a small amount of warm cream into the yolks while whisking constantly. This prevents scrambling. -
Cook the Custard
Pour the egg mixture back into the saucepan. Cook on low heat, stirring constantly, until it thickens enough to coat the back of a spoon (about 5–7 minutes). -
Add Vanilla
Remove from heat and stir in vanilla (if using). -
Cool Completely
Let custard cool to room temperature, then refrigerate 1–2 hours. -
Freeze
- Ice Cream Maker: Churn according to machine instructions.
- No-Churn Method: Pour into a freezer-safe container, freeze 3–4 hours, stirring once halfway for extra creaminess.
-
Serve
Scoop and enjoy! Let sit 2–3 minutes if very firm.
Nutrition (Approx. Per Scoop)
- Calories: ~180
- Protein: ~5–6g
- Fat: ~18g
- Carbs: ~1g
(Zero sugar • Keto • Carnivore-friendly)
Why Kids Love It
- Naturally creamy
- No eggy taste
- Vanilla makes it familiar
- Smooth like store-bought ice cream
Tips & Variations
- Extra Creamy: Add 1 tbsp melted butter or beef tallow
- Stricter Carnivore: Skip vanilla
- Softer Texture: Add 1 tbsp gelatin (optional)
- Serve With: Frozen butter bites or carnivore waffles
Storage
- Freezer: up to 1 week
- Best texture: first 48 hours
