If you follow a carnivore diet or want ice cream that uses only animal-based ingredients this recipe is for you. It is rich, creamy, and uses egg yolks and heavy cream. There is no flour, no sugar, and no plant-based items. So it fits with a strict animal-only food approach.
You do not need an ice cream maker. The method is simple: whip cream, whip yolks, fold together, freeze. Because of its high fat content and eggs it becomes fluffy and satisfying. It feels like dessert but keeps the diet rules strict.
This ice cream is great for hot days or as a rich treat. Also good for people who avoid sugar and carbs. It is very low in carbs and very high in flavor. It stores well and you can enjoy it straight from the freezer when softened a little.
Ingredients (makes about six servings)
- One and a half cups heavy cream
- Four very fresh egg yolks
Method
- Whip the heavy cream with an electric mixer until stiff peaks form. That means the cream stands up when you lift the beater.
- In another bowl beat the egg yolks until they become pale and fluffy.
- Carefully fold the yolks into the whipped cream using a spatula until mixture is smooth.
- Transfer the mixture into a one quart (or liter) container. Smooth the top with a spatula.
- Cover the container well so frost will not form.
- Freeze for at least six hours or overnight until firm.
- Before serving take it out of freezer about thirty minutes earlier so it softens a bit and scoops easily.
- Serve and enjoy cold.
Tips & Variations
Use pasteurised eggs if you are worried about raw yolks.
Make sure whipping bowl is cold because cream whips better when cold.
Do not over whip cream – just until stiff peaks. If over whipped cream will go grainy.
You can add toppings like small crispy bacon bits or melted cheese for extra flavour.
For keto version you might add a little natural sweetener like allulose or monk fruit but that changes carnivore strictness.
Storage
Keep the ice cream tightly covered in freezer. It stays good for about one month if sealed well.
If it becomes very hard store then take out some time before serving to let it soften.
Nutrition Estimate (approx per serving)
- Very high fat
- Very low carbs (almost zero)
- Moderate protein from eggs and cream
Exact numbers depend on brand of cream and size of yolks.
Serving Ideas
Scoop into small bowls.
Serve with extra egg yolk or crispy animal bacon bits on top.
Enjoy as dessert or rich snack after a meal.
Frequently Asked Questions
Is it safe to eat raw egg yolks
Yes if eggs are fresh and preferably pasteurised. Raw eggs always carry some risk so know your source.
Will cream freeze rock hard
It may freeze very firm. Let sit at room temperature for half an hour before scooping to make it soft enough to eat.
Can I use milk instead of heavy cream
No milk has lower fat and will not whip to stiff texture. Texture and flavor will be different.
Is this ice cream keto
Yes it is keto-friendly because it has no sugar and almost zero carbs.
Can I add sweeteners or flavours
You can add minimal sweeteners if your diet allows. Some people add vanilla extract or sweetener but that may break strict carnivore rules.
How long does it take to prepare
It takes about fifteen minutes to prepare and then at least six hours to freeze.
