Unleash your inner carnivore with this creamy, dreamy, and utterly satisfying Truly Carnivore No-Churn Ice Cream. This recipe is 100% plant-free, a pure celebration of animal-based goodness. Forget the imposters; this is the real deal.
No Churn, No Problem:
You don’t need an ice cream maker for this recipe. Just two primal ingredients and a little bit of elbow grease: rich heavy cream and vibrant yolks from grass-fed organic eggs.
Frequently Asked Questions:
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Will this ice cream make me roar like a lion? While roaring isn’t guaranteed, this ice cream’s fluffiness and richness might inspire a satisfied purr.
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Can I use milk instead of heavy cream? Milk won’t provide the necessary fat for a fluffy texture. Heavy cream is essential for that cloud-like consistency.
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Are raw egg yolks safe? Using pasteurized eggs eliminates the risk of salmonella.
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Do I really not need an ice cream maker? That’s right! Just an electric mixer and some patience.
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How long can I store this ice cream? Properly covered in the freezer, it will stay at peak fluffiness for up to a month (but it likely won’t last that long!).
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Is this recipe approved by my carnivorous ancestors? While we can’t get official approval, this recipe is authentically carnivore and would make any caveman chef proud.
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Help! My ice cream is too hard to scoop. Let it sit at room temperature for 30 minutes before serving.
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Is this ice cream suitable for my pet velociraptor? Keep this treat for the humans in your tribe.
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What if I’m dairy intolerant? This recipe is dairy-based. Those with sensitivities may need to abstain.
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Can I add toppings? Absolutely! Consider carnivore-approved toppings like crispy bacon bits or melted cheese. More topping and variation ideas are coming later in the post.
Step-by-Step Instructions:
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Whip the Cream: Take 1 1/2 cups (350 ml) of heavy cream and whip it with an electric mixer until stiff peaks form.
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Beat the Yolks: Take 4 fresh yolks from grass-fed organic eggs and beat them until pale and fluffy.
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Combine: Gently fold the yolks into the whipped cream with a spatula until smooth.
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Freeze: Scoop the mixture into a 1-qt (1-liter) container, smooth the top, and seal tightly. Freeze overnight or for at least 6 hours.
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Serve: Let the ice cream sit at room temperature for 30 minutes before serving for easy scooping.
How I Came Up with This 100% Carnivore Ice Cream Recipe:
Inspired by a craving for something frosty and a frustration with “carnivore” ice cream recipes that contain plant-based ingredients, I set out to create a truly carnivore-friendly treat. After scouring the internet and finding only plant-based imposters, I decided to take matters into my own hands. Using only heavy cream and egg yolks, I created a rich, fluffy, and undeniably carnivore-approved ice cream. It’s the perfect way to satisfy a sweet craving while staying true to a carnivorous lifestyle.
Tips for Variations:
Carnivore Variations:
The beauty of carnivore ice cream is its versatility. These savory variations are perfect for those who prefer less traditional sweetness and more umami flavors: Experiment with these rich, savory additions. (Specific variations weren’t listed in the original text, but ideas could include blending in cooked bacon, bone marrow, or even small amounts of rendered fat for added richness.)
Ultimate Carnivore No-Churn Ice Cream
Yield: 6 servings
Prep Time: 15 minutes
Additional Time: 6 hours
Total Time: 6 hours 15 minutes
If you’re on the hunt for a truly carnivore-friendly ice cream, look no further. Unlike so-called “carnivore” recipes that sneak in plant-based ingredients, this one stays true to its roots—just rich, animal-based indulgence with no sugar, sweeteners, or unnecessary fillers.
This no-churn ice cream is made with just two simple ingredients: the richest heavy cream and vibrant, grass-fed egg yolks. No fancy equipment required—just a hand mixer, a bowl, and a freezer.
Get ready for a scoop of creamy, fluffy, and pure carnivore bliss!
Ingredients
- 1 ½ cups (350 ml) heavy cream
- 4 very fresh egg yolks (from grass-fed organic eggs)
Instructions
- Whip the Cream – In a large bowl, beat the heavy cream with an electric mixer until stiff peaks form.
- Whisk the Yolks – In a separate bowl, whisk the egg yolks until pale and fluffy.
- Combine – Gently fold the egg yolks into the whipped cream, using a spatula to mix until smooth.
- Freeze – Transfer the mixture to a 1-quart (1-liter) container, leveling the surface with a spatula. Cover with a lid or plastic wrap.
- Set & Serve – Freeze for at least 6 hours or overnight. Before serving, let it sit at room temperature for 30 minutes to soften.