Struggling to find dessert options that align with your carnivore or ketogenic lifestyle? Traditional sweets often come loaded with sugar, carbs, and additives that derail your dietary goals. But dessert lovers, rejoice—there’s a delicious solution tailored just for you!
This innovative recipe for Carnivore Diet Ice Cream Cookies combines two indulgent carnivore-friendly components into a treat that’s creamy, chewy, and irresistibly satisfying.
It’s perfect for anyone seeking a unique, low-carb dessert without compromising on flavor or dietary principles.
Why This Recipe Stands Out
Carnivore ice cream cookies are more than just a dessert—they’re a celebration of simplicity and taste.
Designed for specialty diets, this recipe uses high-quality, animal-based ingredients like whey protein, ricotta cheese, and beef gelatin. These nutrient-dense elements make it a satisfying option for those avoiding carbs and plant-based additives.
The combination of velvety, homemade ice cream and soft, chewy cookies creates a textural harmony. Unlike store-bought alternatives, every bite is free from unnecessary fillers, letting the pure, rich flavors shine.
Tips for Success
For the best results, pay close attention to these tips while preparing your dessert:
- Ice Cream Perfection: Whisking the egg yolks until fluffy helps create a rich base while folding in beaten egg whites adds lightness. Stirring every 1-2 hours during freezing prevents large ice crystals from forming, ensuring a smooth texture.
- Cookie Dough Consistency: Use a stand or hand mixer to evenly combine ingredients. Avoid over-mixing to keep the cookies tender and soft.
- Assembly Patience: Cool cookies completely before adding ice cream. Rushing this step could lead to a melted mess instead of the perfect sandwich.
These small adjustments can make all the difference when crafting your carnivore-friendly masterpiece.
Adapting to Dietary Preferences
While the recipe already caters to carnivore and keto diets, minor tweaks can accommodate additional dietary needs:
- Carnivore-Only Version: Omit cinnamon and nutmeg for a fully carnivore-compliant treat.
- Low-Lactose Option: Replace ricotta with lactose-free cream cheese, and choose lactose-free heavy cream for the ice cream base.
- Sweetener Substitution: If you prefer a different low-carb sweetener, erythritol or monk fruit can be used in place of allulose or xylitol.
These adaptations allow for flexibility while maintaining the recipe’s integrity.
Make-Ahead & Storage Tips
Planning can save you time and stress:
- Ice Cream Storage: Make the ice cream base up to 4 days in advance and store it in the freezer.
- Cookie Prep: Bake the cookies 1-2 days ahead and store them in an airtight container at room temperature.
- Final Assembly: Once assembled, freeze the sandwiches for at least 2 hours to ensure they hold their shape.
For long-term storage, keep the sandwiches in an airtight container in the freezer, where they’ll remain delicious for up to a month.
Perfect Pairings & Serving Ideas
These ice cream sandwiches are versatile enough to serve on their own or as part of a larger spread. For an elevated experience, consider:
- Topping with Whipped Cream: Use unsweetened heavy whipping cream for an extra layer of indulgence.
- Pairing with Coffee: A cup of freshly brewed espresso or black coffee enhances the dessert’s richness.
- Serving Slightly Softened: Allow sandwiches to sit at room temperature for a few minutes before serving for optimal texture.
These suggestions elevate the dessert while staying true to the carnivore and keto ethos.
Avoiding Common Pitfalls
Even the most seasoned cooks can encounter challenges. Here’s how to avoid the most common issues:
- Dry Cookies: Over-mixing or baking too long can result in dry cookies. Mix just until combined, and monitor baking time closely.
- Melting Ice Cream: Assemble the sandwiches quickly to prevent the ice cream from softening too much.
- Cracking Cookies: Ensure cookies are fully cooled to prevent cracking during assembly.
These simple precautions will help you create a dessert that’s as visually appealing as it is delicious.
Recipe
Easy Carnivore Diet Ice Cream Cookies
Equipment
- Stand mixer or hand mixer
- Baking sheets
- Parchment paper
- Mixing bowls
- Saucepan
- measuring tools
- Ice cream churner (optional)
Ingredients
Ice Cream Base:
- 2 Eggs separated
- 11.8 oz 350 ml Heavy Whipping Cream
- 1 tablespoon Vanilla Extract
- 2 tablespoons Allulose or Xylitol
Cookie Dough:
- 3 oz 100 g Whey Protein Powder
- 2 teaspoons Cream of Tartar
- 1 teaspoon Baking Soda
- 3/4 teaspoon Glycine
- 7 oz 200 g Ricotta Cheese
- 2 oz 70 g Butter softened
- 2 Eggs
- 1 teaspoon Ground Cinnamon optional
- 1/2 teaspoon Nutmeg optional
- 1 teaspoon Baking Powder
- 1/4 teaspoon Beef Gelatin Powder
Instructions
Prepare Ice Cream:
- Separate the eggs, whisking yolks until light and fluffy.
- Heat the cream, sweetener, and vanilla in a saucepan over medium heat until it thickens slightly, stirring constantly.
- Slowly combine the heated mixture with the yolks, then return to the saucepan and cook on low until thickened further. Do not boil.
- Let the mixture cool for 30 minutes. Meanwhile, beat the egg whites until stiff peaks form.
- Fold the cooled mixture into the egg whites.
- Freeze the mixture in a container, stirring every 1-2 hours until fully set, or use an ice cream churner for a smoother texture.
Prepare Cookies:
- Preheat the oven to 325°F and line baking sheets with parchment paper.
- Mix all dry ingredients (whey protein, cream of tartar, baking soda, glycine, baking powder, and optional spices) in a bowl.
- In another bowl, beat ricotta and butter until smooth. Add eggs one at a time, mixing well after each addition.
- Gradually fold in the dry ingredients, incorporating fully.
- Scoop the dough onto prepared baking sheets, forming cookies of equal size.
- Bake for 12-15 minutes, or until lightly golden. Cool completely on a wire rack.
Assemble Ice Cream Cookies:
- Spread a layer of ice cream onto one cookie.
- Top with a second cookie to form a sandwich.
- Wrap each sandwich in plastic wrap and freeze for at least 2 hours before serving.
Nutrition
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Nancy has been a plant person from an early age. That interest blossomed into a bachelor’s in biology from Elmira College and a master’s degree in horticulture and communications from the University of Kentucky. Nancy worked in plant taxonomy at the University of Florida and the L. H. Bailey Hortorium at Cornell University, and wrote and edited gardening books at Rodale Press in Emmaus, PA. Her interests are plant identification, gardening, hiking, and reading.