A Carnivore Ice Cream sounds unusual—but it’s a real concept for those following a strict carnivore or zero-carb diet! It skips sugar and plants entirely and uses only animal-based ingredients like eggs, cream, and beef gelatin. The result is a rich, frozen treat that mimics traditional ice cream—without carbs.
🍨 Carnivore Ice Cream (Animal-Based, Zero-Carb)
🛒 Ingredients
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4 egg yolks (pasture-raised recommended)
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1½ cups heavy cream (or raw cream if desired)
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¼ cup butter (optional, for richness)
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1–2 tsp beef gelatin (optional, for texture)
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¼ tsp salt
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Optional: 1–2 tbsp beef tallow, collagen, or raw milk
Note: For flavor, some people use a touch of vanilla extract, but it’s not 100% carnivore.
👩🍳 Instructions
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Heat cream mixture
In a saucepan over medium-low heat, combine cream, butter (if using), and salt. Warm until steaming but not boiling. -
Temper egg yolks
In a separate bowl, whisk the yolks. Slowly pour some of the hot cream into the yolks while whisking to prevent curdling. Then pour the tempered yolks back into the pot. -
Cook custard
Stir constantly over low heat until the mixture thickens slightly (about 160–170°F). Do not boil. -
Add gelatin (optional)
Sprinkle gelatin over the warm mixture and whisk until fully dissolved. -
Chill
Pour into a bowl, cover, and refrigerate for at least 4 hours, or until completely cold. -
Freeze
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With an ice cream maker: Churn according to manufacturer’s instructions.
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Without an ice cream maker: Pour into a freezer-safe container and stir every 30 minutes for 2–3 hours for a smoother texture.
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Serve
Let soften slightly at room temp before scooping.
✅ Notes
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The texture will be closer to frozen custard or frozen buttercream than traditional ice cream.
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No sweeteners = no sugar crash, but you can add a carnivore-approved flavor enhancer like vanilla if you’re relaxed with plant-based seasonings.
Want a version with raw milk, a high-fat keto hybrid, or a savory ice cream twist (like bacon or bone marrow)?