Carnivore Ice Cream
Rich, custard-based carnivore ice cream made from egg yolks, heavy cream, and raw honey for an animal-based treat with just 4.5g net carbs per serving. Silky, frozen, and ready in about 6 hours total, it satisfies dessert cravings while staying strictly low-carb.
Head of Nutrition · June 17, 2026
Nutrition per serving
Per serving · makes 6. Values are estimates; brands vary.
A genuinely creamy, animal-based frozen dessert built on a classic egg-yolk custard, this carnivore ice cream leans on heavy cream and a whisper of raw honey to stay rich, low-carb, and satisfying. It's the keto-friendly scoop that proves you don't need sugar to enjoy a real bowl of ice cream.
Ingredients
- 6 large egg yolks
- 2 cups heavy whipping cream
- 1/2 cup whole milk
- 2 tablespoons raw honey
- 1/4 teaspoon fine sea salt
- 1 teaspoon grass-fed beef tallow or unsalted butter (optional, for richness)
Instructions
- 1
In a medium saucepan, gently warm the heavy cream and whole milk over medium-low heat until steaming but not boiling, about 5 minutes.
- 2
In a separate bowl, whisk the egg yolks, raw honey, and sea salt until pale and slightly thickened.
- 3
Slowly pour about half of the warm cream into the yolks while whisking constantly to temper them, then return the mixture to the saucepan.
- 4
Cook over low heat, stirring constantly with a spatula, until the custard thickens enough to coat the back of a spoon (170-175°F), about 5 minutes. Do not let it boil. Stir in the tallow or butter if using.
- 5
Strain the custard through a fine-mesh sieve into a bowl, cover the surface with plastic wrap, and chill in the refrigerator for at least 4 hours or until very cold.
- 6
Churn in an ice cream maker according to the manufacturer's directions, or pour into a loaf pan and freeze, stirring every 30 minutes for 2-3 hours until softly set.
- 7
Transfer to an airtight container and freeze 1-2 hours more for a scoopable texture. Let sit at room temperature 5 minutes before serving.
Tips & notes
- For a strict zero-carb version, omit the honey and the milk; use 2.5 cups cream and sweeten to taste with a pinch of monk fruit, accepting a slightly firmer freeze.
- Raw honey adds a touch of natural sweetness and helps keep the texture softer; you can swap it for allulose, which scoops even better straight from the freezer.
- Store in an airtight container in the freezer for up to 2 weeks. Press parchment against the surface to prevent ice crystals.
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Frequently asked questions
- How many carbs are in carnivore ice cream?
- This recipe makes 6 servings with about 4.5g net carbs each (4.5g total carbs, 0g fiber). Each serving also has roughly 312 calories, 4.8g protein, and 31g fat, mostly from heavy cream and egg yolks.
- Is honey allowed on a carnivore diet?
- Raw honey is one of the few plant-based foods many animal-based or 'carnivore-ish' eaters include in small amounts. If you follow strict carnivore or want zero carbs, omit the honey and use a touch of monk fruit or allulose instead.
- Why is my carnivore ice cream rock hard?
- Without sugar or starch, all-cream bases freeze very firm. The honey and milk here soften it; let it sit at room temperature for 5 minutes before scooping, or swap the honey for allulose, which dramatically improves scoopability.
