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12/6/2020

10 Comments

Carnivore Vanilla Ice Cream

 
Picture

Nutrition

  • Calories: 700kcal
  • Protein: 10g
  • Fat: 70g
  • Carbs: 4g

Ingredients

  • 2 eggs
  • 350 ml heavy whipping cream
  • 1 tsp vanilla extract
  • 2 tbsp xylitol

Description

Everyone loves ice cream and the carnivore diet would be much harder without it. Luckily, we have a carnivore ice cream recipe that you'll love. It's quick and simple to make too.
  1. First, separate the eggs yolks from the whites.
  2. Whisk the egg yolks until smooth and fluffy and set them aside for later.
  3. Combine the heavy whipping cream with, vanilla extract and sweetener in a saucepan.
  4. Bring to a boil and simmer until the cream thickens.
  5. Set your burner to a low heat and add the whipped egg yolks into the mixture.
  6. Stir until the mixture thickens.
  7. Let the mixture cool to room temperature then refrigerate.
  8. Next, beat the egg whites until fluffy then fold into the cool cream mixture.
  9. Pour the whole mix into a freezable tupperware or jar with a lid and place in the freezer.
  10. Stir occasionally and continue freezing until it reaches desired consistency.

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10 Comments
Your mother link
3/15/2022 06:30:46 pm

Dude I loved this

Reply
Kiki link
3/24/2022 05:13:33 pm

Thank you so much for this! I was craving ice cream (childhood memories) and this totally hit the spot! Once it cooled I added this to my ice cream maker because I am too impatient to let it sit in the freezer 😂

Reply
Ashley Sanchez
7/20/2022 01:35:56 pm

I don’t know what I’m doing wrong but I’ve have tried this recipe 3 times but the part where it says “ Set your burner to a low heat and add the whipped egg yolks into the mixture”, the egg yolks cook and I’m left with scrambled eggs 😂

Reply
Charlie Jones
8/8/2022 05:00:12 pm

Its best to temper the eggs or cool the milk first. Don't cook as long. It doesn't need to be super hot. You don't even have to heat the milk first. You can combine the eggs and milk and blend well then warm till the mixture is just a little thick. Too thick you're cooking your eggs....

Reply
Amber
8/24/2022 05:12:47 pm

Agreed on the tempering. I actually tempered the eggs, adding the cream to my eggs by the spoonful while they circulated in my mixed. I ended up with all the cream added to my eggs. Worked really well

lower the heat and don’t keep on heat too long
8/29/2022 11:02:41 am

lower the heat and don’t keep on heat too long

Reply
Robert Pierce link
7/25/2022 03:50:29 pm

I would just shut it off when you add the yolks and let the egg-sisting heat thicken the mixture. Pun intended. Seriously though, after it simmers just shut it off and add your yolks. That's all folks! Ok, I'm done.

Reply
Carrie Carpenter
9/6/2022 09:02:25 am

Love everything about this recipe. Really liked the tips given by people who've tried it.
Only one problem. When I put it in the freezer, overnight, it got hard as a board. Think I'll have to zap it in the microwave for a few second.
Is there anyway to overcome this problem. Only thing I can think of is to eat it right away!

Reply
Samantha Whitson
11/26/2022 08:42:37 pm

I read through the whole page a couple times, but could not find any suggested serving size? Meaning, what the included macros are based on. Thanks so much for delicious recipe btw🌼

Reply
Debra
11/27/2022 01:03:37 pm

Looks like 2 servings

Reply



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