Easy Carnivore Ice Cream

🍦 Easy Carnivore Ice Cream

1 cup (240 ml) heavy whipping cream
2 large egg yolks
1–2 tbsp butter (optional — adds richness and keeps it scoopable)
Pinch of salt
(Optional) 1 tsp vanilla extract or 1–2 tsp keto sweetener (omit for strict carnivore)

Heat the cream:
- In a small saucepan, heat the heavy cream over medium-low until it’s warm but not boiling.
Temper the yolks:
- In a bowl, whisk the egg yolks.
- Slowly pour in a few tablespoons of the warm cream while whisking constantly (this prevents scrambling).
- Then pour the yolk mixture back into the saucepan.
Thicken the base:
- Cook over low heat, stirring constantly, until it thickens slightly and coats the back of a spoon (about 3–5 minutes).
- Don’t boil — you’re making a custard base.
Add butter & salt:
- Stir in butter and salt until smooth.
- Optional: add vanilla or sweetener if desired.
Cool:
- Let it cool to room temperature, then refrigerate for 1–2 hours (or until cold).
Freeze:
- Pour into a freezer-safe container and freeze for 3–4 hours.
- Stir once or twice during freezing to improve texture.
- For soft-serve style, eat after ~2 hours; for firmer ice cream, wait 4+ hours.

For a soft, scoopable texture, whisk in 1 tbsp melted tallow or MCT oil before freezing.
If you have an ice cream maker, churn for 15–20 minutes instead of freezing directly.

🥚 Egg-Forward “Custard” Style: Use 3 yolks for an even richer flavor.
🧈 Buttercream Ice Cream: Blend ½ cup melted butter with ½ cup heavy cream for a high-fat version.
🧀 Cheesecake Ice Cream: Add 2 oz softened cream cheese before blending.