Carnivore Protein Ice Cream (No Sugar)

Carnivore Protein Ice Cream (No Sugar)

Ingredients

• 1 cup heavy cream (cold)

• 3 large egg yolks (or 2 whole eggs if you prefer)

• 1 scoop unflavored whey protein isolate
  (or beef protein isolate)

• 2–3 tbsp powdered beef gelatin (for thickness & scoopability)

• Pinch of salt

• Optional: 1–2 tbsp cold butter, melted (extra richness)

Instructions (No Ice Cream Machine)

1. Blend

   • Add heavy cream, eggs/yolks, protein powder, gelatin, salt, and butter (if using) to a blender.

   • Blend until completely smooth.

2. Heat (Important for texture & safety)

   • Pour mixture into a saucepan.

   • Heat on low, stirring constantly.

   • Do not boil.

   • Heat until slightly thickened (about 160°F / 71°C).

3. Cool

   • Remove from heat.

   • Let cool 10 minutes.

   • Pour into a freezer-safe container.

4. Freeze & Stir

   • Freeze 30 minutes.

   • Stir vigorously.

   • Repeat every 30 minutes for 2–3 hours.

5. Serve

   • Let sit at room temp 5–10 minutes before scooping.

Texture Tips

• Gelatin = creamy, not icy

• Egg yolks = custard-like

• Butter = richer mouthfeel

Macros (Approx, per batch)

• Protein: ~45–55g

• Fat: ~70g

• Carbs: ~2–3g (from dairy only)