Looking for a dessert that’s indulgent, simple, and carnivore-friendly? This two-ingredient ice cream transforms egg yolks and heavy cream into a velvety masterpiece, delivering the richness of traditional ice cream without the carbs.
Perfectly smooth and naturally satisfying, it proves that less really can be more.
With no artificial ingredients and endless versatility, this treat is redefining dessert for the carnivore crowd. Dessert doesn’t get more luxurious—or simpler—than this.
What Makes This Ice Cream Special
This ice cream stands out for its remarkable texture achieved through the natural emulsification properties of egg yolks combined with the rich, creamy consistency of heavy cream.
Unlike commercial alternatives that rely on stabilizers and artificial ingredients, this version creates a smooth, velvety finish using only animal-based ingredients.
The result is a dessert that’s not only diet-compliant but also nutritionally dense.
Tips for Perfect Execution
Success with this minimalist ice cream relies on several crucial factors:
- Temperature control is essential – ingredients should be properly chilled before starting
- Thorough mixing ensures optimal texture and prevents ice crystal formation
- Proper storage in an airtight container maintains consistency
- Regular stirring during the freezing process yields better results
Mastering the Technique
The key to achieving the perfect texture lies in the careful execution of each step:
- Begin by whisking egg yolks until they reach a fluffy, smooth consistency
- Whip the heavy cream until stiff peaks form
- Gently fold the ingredients together to maintain airiness
- Freeze and stir periodically to ensure even crystallization
Nutritional Benefits
This carnivore ice cream offers several nutritional advantages:
- High in healthy, satiating fats
- Rich in fat-soluble vitamins
- Complete protein from egg yolks
- Zero carbohydrates
- No artificial additives or preservatives
Customization & Storage
While the basic recipe maintains strict carnivore compliance, those following a more flexible approach can experiment with variations. The ice cream can be stored in the freezer for up to two weeks when properly sealed.
For the best texture, allow it to sit at room temperature for 15-20 minutes before serving.
Frequently Asked Questions
Cream Selection
Heavy whipping cream with a minimum fat content of 35% is essential for achieving the perfect texture and structure. Lower-fat alternatives like half-and-half or light cream won’t provide the necessary richness and may result in an icy, less creamy consistency.
Equipment Options
While an electric mixer is ideal, a hand whisk can be used as an alternative. However, be prepared for an intensive arm workout – achieving the proper thickness requires approximately 15 minutes of vigorous whisking to reach the desired consistency.
Ice Bath
The ice bath serves two crucial functions in the recipe. First, it rapidly cools the mixture, essential for proper setting and prevents cream separation. Additionally, the salt in the ice bath creates a super-cooling effect by lowering the water’s freezing point, which is key to achieving the ideal texture.
Storage Duration
The ice cream maintains its best quality when stored in an airtight container in the freezer for up to two weeks. For optimal texture, let it sit at room temperature for 5-10 minutes before serving.
Texture Troubleshooting
If your ice cream becomes too firm, simply allow it to soften at room temperature before serving. The key to preventing ice crystals lies in thorough mixing and proper storage techniques.
Quality Considerations
Using the freshest possible ingredients, particularly farm-fresh egg yolks, and high-quality cream, significantly impacts the final taste and texture. Fresh ingredients contribute to a richer, more satisfying end product.
Two-Ingredient Carnivore Diet Ice Cream
Equipment
- Electric mixer
Ingredients
- 5 egg yolks
- 1 pint heavy whipping cream
- 1/2 cup salt for ice bath
- ice cubes for ice bath
Instructions
- Begin by assembling your cooling station. Take a large bowl and fill it halfway with ice cubes. Evenly distribute 1/2 cup of salt over the ice, mixing gently to combine. Take a smaller metal bowl and carefully nest it inside the ice-filled bowl, ensuring stable placement.
- Start by separating your 5 egg yolks with precision. In your chilled metal bowl, combine the fresh egg yolks with one pint of heavy cream. Using an electric mixer on low setting, whip the mixture for a full 10 minutes until it reaches a thick, stiff consistency. For those opting to whisk by hand, prepare for a 15-minute arm workout to achieve the same texture.
- Drape a clean kitchen towel over the bowl setup, ensuring it's well covered. Place the entire assembly in your freezer and let it rest undisturbed for exactly 45 minutes.
- After the initial freeze, retrieve your mixture and immediately beat it for 5 minutes using your electric mixer. This crucial step eliminates any ice crystals and ensures silky smoothness. Hand whiskers should extend this process slightly longer for optimal results.
- Pour your mixture into a freezer-safe container, seal it properly, and return it to the freezer for a final 3-hour setting period. Once fully frozen, your carnivore ice cream is ready to serve.
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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.