For those embracing a carnivore or animal-based lifestyle, finding satisfying dessert options can be a challenge. Traditional ice cream is off-limits due to its high sugar and plant-based ingredients. However, with a few creative tweaks, you can enjoy delicious and creamy frozen treats that align with your dietary principles. This article explores carnivore-friendly ice cream alternatives, focusing on ingredients, preparation methods, and variations to satisfy your sweet cravings without compromising your health goals.
Understanding the Carnivore Diet and its Restrictions
The carnivore diet is an animal-based way of eating, meaning it focuses entirely on foods that come from animals-meat, fish, eggs, and some dairy. There are no plant-based foods like vegetables, nuts, or fruits. This way of eating can be incredibly healing, especially for those struggling with autoimmune issues, gut problems, or stubborn cravings. The keto diet is a low-carb, high-fat lifestyle designed to put your body into ketosis, where it burns fat for fuel instead of carbohydrates. Now, you might be wondering, Isn’t keto already a low-carb diet? Yes! But keto allows for some carbs, even from low-carb veggies, nuts, and sweeteners.
Core Ingredients for Carnivore Ice Cream
The foundation of any carnivore ice cream alternative lies in animal-derived fats and proteins. Here are the key ingredients:
- Heavy Cream: This provides the richness and creamy texture essential for ice cream. It’s the primary ingredient for creating a fluffy base. Milk lacks the fat content necessary to whip up into that glorious, airy texture we’re after.
- Egg Yolks: These contribute to the creamy texture and add richness. Raw egg yolks are often used, but for safety, they can be cooked using a double boiler method.
- Optional Dairy: When it comes to the carnivore diet, some people include dairy while others avoid it completely.
The Benefits of Raw Dairy (If Included)
Some people find that raw dairy causes less inflammation compared to regular dairy which sometimes causes digestive issues in some people. Raw dairy still contains natural enzymes, like lactase, which help break down lactose. Pasteurization destroys these enzymes, which is why so many people struggle with digesting regular dairy. Since raw dairy isn’t heat-treated, it retains more of its natural vitamins, minerals, and beneficial bacteria. Most store-bought dairy products contain additives, stabilizers, and preservatives-things to avoid as much as possible. And let’s be honest-raw dairy just tastes better! It’s richer, creamier, and more satisfying.
Addressing the Raw Egg Dilemma
If you’ve seen carnivore ice cream recipes before, you’ve probably noticed that many people use raw egg yolks to create that rich, creamy texture. But here’s the thing-I’m not comfortable using raw eggs in my ice cream. So here’s what I do instead: I use a double boiler method to slowly heat the yolks to 160°F, which is the temperature needed to kill off any potential bacteria. To do this, I place my egg yolks in a heat-safe bowl over a pot of simmering water and whisk continuously until they reach the right temperature. If you’re comfortable with raw yolks, go for it! Just skip the method below in the recipe card for cooking the eggs and just fold into the whipped cream instead.
Read also: Indulging on Carnivore: Heavy Cream
Sweeteners: A Carnivore-Friendly Approach
Even though it’s a more natural option than refined sugar, it’s generally not considered keto-friendly. That said, some people following a carnivore diet do choose to include small amounts of raw honey, especially those who follow a more animal-based foods approach rather than strict zero-carb carnivore. Allulose, on the other hand, is a rare sugar found in small amounts in foods like figs and maple syrup. The body doesn’t metabolize it like regular sugar, meaning it has little to no impact on blood sugar levels or insulin.
Basic Carnivore Ice Cream Recipe (No Churn)
When I set out to make carnivore ice cream, I wanted a recipe that was simple, creamy, and didn’t require an ice cream maker-because I know not everyone has one!
Ingredients:
- 2 cups heavy cream
- 4 egg yolks
- Optional: Allulose, to taste
- Pinch of salt
- 1 teaspoon natural vanilla extract
Instructions:
- Cook the Egg Yolks (Optional): Use a double boiler or place a bowl over a pot of simmering water on low heat. Whisk the yolks in the bowl and continue to stir until it thickens, about 5-8 minutes. Stir constantly then test by scraping a wooden spoon along the bottom of the bowl. If you can clearly see the bottom when you scrape, it should be done. I also test using a meat thermometer and when inserting into yolk mixture it registers 160 degrees . Remove from heat and set aside.
- Whip the Cream: Pour the heavy cream, Allulose if using, salt and vanilla extract in a stand mixer with the whisk attachment. Blend until soft peaks form. Taste and adjust sweetener if needed.
- Combine the Mixtures: Stir a spoonful of the cream into the egg mixture to temper the eggs. Continue to spoon about 3 more times. Place the mixer on low speed and pour in the egg mixture to combine them together.
- Freeze: Pour this into your loaf pan or airtight container and freeze for 3-4 hours for soft serve texture or 8 hours or overnight for hard ice cream. If you want to use a regular ice cream machine, simply pour the mixture into your ice cream bowl and churn until desired consistency. Enjoy!
Using an Ice Cream Machine or Ninja Creami
For the first batch, I cooked my egg yolks to 160°F, mixed them with whipped cream, and poured the mixture into a container to freeze overnight. While it did firm up into ice cream, it was very hard straight out of the freezer and needed to sit at room temperature for a while before it was scoopable. With the second batch, I took the same ice cream mixture and poured it into two Ninja Creami pint containers, freezing them overnight. I have a KitchenAid ice cream Attachment and it works well for creamy ice cream but the only thing required is you have to have that bowl frozen overnight before you can use it. Since I did not have it cold in the freezer I opted for the Ninja Creami. All the methods work, so if you don’t have a Ninja Creami or ice cream machine, you can absolutely still enjoy this ice cream by freezing it in an airtight container. But if you do have a Ninja Creami or ice cream machine or attachment for the Kitchenaid, I highly recommend using it!
Ninja Creami Instructions:
- Following all the steps to make the ice cream above from the no churn method then pouring into 2 pint Ninja Creami Containers and freezing for 20-24 hours.
- Remove container cover and insert into the base of the Ninja Creami.
- Cover lid and press regular ice cream button.
- Remove, stir a bit then recover and hit Re-spin button.
- Ready to enjoy immediately. Do the same with the second pint container. You can also separate individual servings after spinning and placing into a glass container, this way you can soften in the microwave if needed.
Tips for Variations
- Savory Options: The beauty of carnivore ice cream is that it doesn’t have to be sweet. These savory variations are perfect for those who prefer a less traditional, more umami-packed dessert experience. Stir in crumbles of blue cheese into the base for a tangy and bold flavor profile.
- Crispy Chicken Skin: Bake chicken skin until it’s crispy, then break it into small pieces. Add a teaspoon of natural vanilla extract and a sprinkle of ground Ceylon cinnamon to the base before freezing.
- Berry Swirl (Keto-Friendly): Puree 1/3 cup (80 ml) of raspberries, strawberries, or blackberries and swirl the mixture into the ice cream base. If you want to add sweetener to your keto ice cream, allulose is your best bet. It’s an excellent sweetener for keto ice cream due to its properties that closely mimic sugar without impacting blood glucose levels.
- Bacon Bits or Melted Cheese: If you’re feeling wild, you can absolutely crown your ice cream with more carnivore-approved delights. Think crispy bacon bits or a drizzle of melted cheese. Yes, it sounds unconventional, but I’m not here to judge - and we’re here to indulge!
Storage Tips
This ice cream is like a woolly mammoth in the ice age - it’s built to last! Store it properly covered in your freezer, and it can stay at its peak fluffiness for up to a month. Seal it up tight with a lid or some plastic foil to guard against freezer burn, like a knight protecting its castle.
Troubleshooting
Problem: My ice cream is too hard to scoop.
Read also: Quick Keto Sour Cream Dip
Solution: No need to call a mammoth tusk extractor! Just let your ice cream sit at room temperature for 30 minutes before serving. It’ll soften up to the perfect scoopable fluffiness, ready for you to dig in like a saber-toothed tiger at a feast.
The Allure of Truly Carnivore Ice Cream
Get ready to unleash your inner carnivore with a spoonful of creamy, dreamy, and oh-so-fluffy indulgence that’s as stealthy as it is satisfying! But fear not, fellow meat mavens! I’ve churned out a recipe that’s as genuinely carnivorous as a pack of wolves at a steakhouse: my Truly Carnivore No-Churn Ice Cream. This beast of a dessert is so devoid of flora that not even a single plant-based ingredient dares to rear its leafy head. Ditch the notion of needing fancy gadgets - my ice cream is as simple as it gets, and you won’t need an ice cream maker. Just two primal ingredients: the richest heavy cream and the most vibrant yolks from grass-fed organic eggs.
This ice cream isn’t just a sweet finale; it’s a testament to your carnivorous convictions. Dive into my Truly Carnivore Ice Cream FAQ, where I answer all your burning questions about creating the fluffiest, most indulgent treat on this side of the Stone Age. Get the scoop on ingredients, storage, and yes, even the quirkiest of toppings. While I can’t guarantee a transformation into the king of the jungle, this Truly Carnivore Ice Cream is so fluffy and rich that it might just inspire a triumphant purr of satisfaction from deep within your chest.
Why Milk Isn't the Star
If you’re aiming for the summit of fluffiness, milk won’t be your sherpa on this expedition. Plus, many on the carnivore diet sidestep milk due to its lactose content, which can be as tricky to digest as a crossword puzzle in an ancient language.
No Fancy Machinery Needed
You heard that right! No fancy machinery needed here. Just a good ol’ electric mixer and your ability to whip cream and yolks into stiff peaks that could rival Mount Everest.
Read also: Sweet and Savory Keto Cream Cheese
Caveman Approved?
While I can’t go back in time to get their official stamp of approval, I’m pretty confident that this recipe is so authentically carnivore that it would make a caveman chef proud.
Sharing is Caring (But Maybe Not with Dinos)
As tempting as it might be to share your prehistoric treat with your dino pals, I recommend keeping this indulgence to the human members of your tribe. While this ice cream is a dairy diva, those with lactose or dairy sensitivities might need to sit this dance out.
A Finn's Discovery
As the Finnish sun decided to turn our igloos into saunas, my carnivore heart was screaming for something frosty. So there I was, scrolling through Insta, when I stumbled upon this so-called “Carnivore Coffee Ice Cream.” Hold the phone - since when did coffee beans start grazing in the fields? Last time I checked, coffee was about as animal-based as a tofu steak. I scoured the web, only to find a jungle of “carnivore” ice creams masquerading with their plant-based bow ties and monocles. Newsflash, folks: slapping “carnivore” on your bean-infused frozen concoction doesn’t make it any less leafy. But I wasn’t about to settle for any old barnyard blend. I wanted the cream of the crop - rich, nutritious, and fluffier than a newborn lamb.
The Culinary Alchemy
I whipped up a storm - cream in one corner, yolks in the other - and then, like a culinary cupid, I united them. Lo and behold, my kitchen alchemy paid off. The batch was like a tailored suit for my 1-qt container, and the result? The first taste was like a choir of Viking warriors serenading my palate. Rich, fluffy, and utterly carnivore-approved. Each spoonful was a standing ovation from my taste buds, a dance party in my mouth.
From Tallow to Ice Cream: A Finnish Trend
My week kicked off with an impressive feat of strength: I turned a hefty 88lbs (40kg) of top-notch grass-fed beef fat into a batch of gleaming golden tallow. This tallow turned out to be the hot ticket item, selling out in under 24 hours - quite the surprise in Finland, where the tallow trend is just catching fire despite the chilly reception from official dietary guidelines. It’s clear that people are starting to question these grain-pushing, pill-popping protocols and are craving the hearty, traditional fats of yore. And guess what? I unleashed my Truly Carnivore Ice Cream recipe on my unsuspecting Finnish keto and carnivore community. But wait, there’s a twist! I whipped up a keto-friendly strawberry spin using my secret weapon: my own strawberry stevia, jam-packed with real berry essence. This way, you get all the berrylicious bang with fewer carbs.
tags: #carnivore #diet #ice #cream #alternatives