🍨 Carnivore Ice Cream (with Optional Raw Honey)
Creamy, rich, and ridiculously satisfying. This version keeps things mostly animal-based, with an optional drizzle of raw honey for those who want a primal-friendly treat.
🧾 Ingredients:
2 cups heavy cream (ideally grass-fed)
7 egg yolks (pastured eggs if possible)
1 tsp Himalayan pink salt (or Redmond Real Salt)
1 tsp vanilla extract (omit for strict carnivore, or use vanilla bean powder if preferred)
2 tsp raw honey (optional — in the mix or just for topping)
🥣 Instructions:
Blend:
Add all ingredients to a high-speed blender: heavy cream, egg yolks, salt, vanilla, and honey (if using).
Blend on high for 15–20 minutes. This incorporates air and helps thicken the mixture slightly. It should look creamy and silky.
Freeze (Part 1):
Pour the blended mixture into a freezer-safe container.
Freeze for 2 hours until semi-solid but not rock-hard.
Blend Again:
Scoop the semi-frozen mixture back into the blender or food processor.
Blend again on high until smooth, creamy, and aerated.
Freeze (Part 2):
Pour back into your container and freeze for another 1–2 hours, or until scoopable.
Serve:
Scoop into bowls and drizzle with raw honey on top (optional but 🔥).
Add a sprinkle of flake salt or crumble crispy bacon on top for fun carnivore twists.
🔁 Storage Tip:
Store leftovers in the freezer, but let it thaw on the counter for 10–15 minutes before scooping — it’s a dense, high-fat treat that needs softening time.
Would you like a dairy-free version using beef tallow or egg-based custard only? Or one made in an ice cream maker?
