Carnivore Ice Cream Recipe
Ingredients:
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2 cups heavy cream (preferably grass-fed for higher quality fats)
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1/2 cup beef tallow or duck fat (this is the game changer! It adds creaminess without any carbs)
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1/4 cup egg yolks (about 4 large egg yolks)
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1 tablespoon vanilla extract (optional, for flavor; if strict carnivore, you can omit this)
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2 tablespoons powdered beef gelatin (for texture and creaminess)
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1/4 cup powdered erythritol or another low-carb sweetener (optional, depending on taste preferences)
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A pinch of sea salt (for balance)
Instructions:
1. Prep the Gelatin:
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In a small bowl, sprinkle the powdered beef gelatin over 1/4 cup of cold water. Stir to dissolve and let it bloom for about 5 minutes. This step ensures your ice cream has a smooth and creamy texture.
2. Cook the Egg Yolks:
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In a medium saucepan, whisk the egg yolks and a pinch of salt together. Set aside.
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In another saucepan, combine the heavy cream and beef tallow (or duck fat). Heat it gently over medium-low heat until the fat is fully melted and the cream is hot but not boiling.
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Slowly pour the warm cream and fat mixture into the egg yolks while whisking continuously to temper the eggs. This prevents them from scrambling.
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Once everything is mixed, pour the entire mixture back into the saucepan and heat gently over medium heat. Stir constantly until the mixture thickens slightly and coats the back of a spoon (about 5 minutes). Do not let it come to a boil.
3. Add the Gelatin and Sweetener:
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Stir in the bloomed gelatin into the hot cream mixture. Whisk well to dissolve the gelatin completely. If using sweetener, add it at this point and stir until fully dissolved. Taste and adjust sweetness if necessary.
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Let the mixture cool slightly, then place it in the refrigerator to chill for 2-3 hours or until fully cooled.
4. Churn the Ice Cream:
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Once your mixture is chilled, pour it into an ice cream maker. Follow the manufacturer’s instructions for your machine. Most ice cream makers take around 20-30 minutes to churn until it reaches a soft-serve consistency.
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If you don’t have an ice cream maker, you can also freeze the mixture in a shallow pan, stirring every 30 minutes for the first 2 hours to break up ice crystals.
5. Freeze Until Firm:
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After churning, transfer the ice cream to a freezer-safe container. Freeze for an additional 3-4 hours or until firm and scoopable.
Q&A for Carnivore Ice Cream Recipe:
Q: Can I use a different fat besides beef tallow?
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A: Yes! Duck fat, lard, or even butter can work as substitutes. However, beef tallow is ideal for its rich, creamy texture without any carbs. If you’re okay with dairy, you can also use extra butter or heavy cream.
Q: Can I make this ice cream dairy-free?
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A: To make a dairy-free version, use coconut cream or a heavy cream substitute like cashew cream. Keep in mind, the texture may vary slightly since coconut cream can have a different consistency than dairy cream.
Q: Do I have to use sweetener?
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A: No! This ice cream can be made without any sweetener. The richness of the beef tallow and egg yolks can be enough for those who don’t need a sweet taste. However, if you prefer something sweeter, erythritol, stevia, or monk fruit are great low-carb sweetener options.
Q: Can I add flavorings like vanilla or cocoa powder?
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A: Yes! If you want a bit of flavor, you can add vanilla extract or even a spoonful of cocoa powder for a chocolate-flavored ice cream. If you prefer a strict carnivore approach, just stick to the base recipe.
Q: How long will the ice cream last?
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A: This ice cream will last for about 1-2 weeks in the freezer, but it’s best enjoyed within the first few days when it’s at its freshest and creamiest.
Nutritional Benefits:
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Egg Yolks: Packed with healthy fats, protein, vitamins (especially Vitamin A), and essential fatty acids.
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Heavy Cream: Rich in healthy fats, including butyrate, which is great for gut health.
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Beef Tallow: Provides quality saturated fats, essential for energy and maintaining a ketogenic/carnivore diet.