I recently celebrated my 35th birthday (!!!) and had a ~few~ simple requests for my big day week. I wanted lots of family time, appetizers for dinner complete with Trader Joe’s mozzarella sticks and bacon-wrapped goat cheese-stuffed dates (IYKYK), a morning to myself to wake up slow, and…drumroll please…homemade ice cream.
Our family started following the carnivore diet earlier this year, and we’ve overall perfected filling our grocery cart with meat, eggs, cheese, and fruit, become grilling experts, and are finding new ways to incorporate organ meat into our daily routines. I follow it about 80% of the time (because sourdough bread and fresh summertime salads are liiiiiiife), but more than anything we’ve become ridiculously intentional about eating whole ingredient, minimally processed foods and feel 830216549 times better because of it.
I used to think “healthy” meant low-calorie or fat-free and would scour nutrition labels for numbers and percentages to determine their quality. But I’ve learned that hormones, gut health, and brain function all run better with less chemicals and more nutrient and mineral-dense fuel, so how I grocery shop and nourish my body has changed dramatically. Now I search for foods that are fresh or minimally processed and scroll the ingredient list to make sure (1) I can pronounce everything, (2) my Great Grandma would recognize each item, and (3) it’s free of polyunsaturated fatty acids (PUFAs), processed grains and sugars, and dyes…to name a few.
Sooooooo back to that ice cream!
Making main meals is pretty easy on the carnivore diet, but satisfying that sweet tooth is a bit trickier. After Pinterest scrolling (with home décor distractions) and cookbook searches, Bob and I combined a few recipes that were alllllllmost there. With a few tweaks and lots of trial and error, we ended up with a *chef’s kiss* ice cream that beats Ben & Jerry’s every day of the week. Seriously.
This recipe makes plain vanilla ice cream, which is ~actually~ my favorite (like…even what I pick out at the grocery store or ice cream shop), but if you like things a bit more “exciting”, the mix-in options and topping possibilities are endless. Go on with your bad self! We haven’t gone crazy because of our preference to keep things carnivore, but I’ve got plenty of ideas below for the whole ingredient add-ins I’ve been dyyyyyying to try.
PS- Before you get started, you’ll need an ice cream maker for this recipe (unless you know another method…then spill!). This is the one we have and it works like a charm. It’s a little pricey – because what kitchen appliances aren’t!? – but when you use it a few times a month like we do, it pays for itself over and over again in cold and creamy gold.
The Ingredients
- 5 pasture-raised egg yolks, whisked
- 2 cups heavy cream or whole milk (we use local raw milk)
- 2 cups half and half
- ¾ cup honey (can substitute maple syrup)
- 1 tsp vanilla
- 1/8 tsp salt
*For a rich (but not too rich) chocolate ice cream, add 6 Tbs cocoa powder
*If you like coffee flavored ice cream, then add a double shot of espresso and 10 grams of ground coffee to this mix. WARNING: The caffeine powers are ~strong~. 12 outta 10 do not recommend eating too much of this right before bed #guilty.
Other whole-ingredient additions
- Nut butter
- Chopped dates
- Cocoa nibs
- Literally ~any~ fruit
- Crumbled homemade cookies or brownies
- Homemade granola
- Jam/jelly
- Shredded coconut
- Cinnamon
* Add extras according to your taste and texture preferences. We found it’s best to combine things with larger chunks towards the end to prevent pieces getting stuck in the ice cream maker. Wait to add them until the ice cream is thick and allllllmost ready, or when the ice cream’s completely done and stir everything in by hand.
Directions
1. Place the ice cream maker canister in the freezer overnight or for at least 12 hours. We learned the importance of this the hard way.
2. Combine the ice cream ingredients by blending them in a blender or whisking in a bowl, then place in the fridge for a few hours or freezer for one hour until chilled.
3. When ready to make your ice cream, take the canister out of the freezer and pour the mixed ingredients in.
4. Turn on your ice cream maker and watch the magic happen.
5. After about 30 minutes you’ll begin to reach your desired consistency. This is when you can add any extras to the mix.
6. Once finished, scoop the ice cream into a freezer-safe container and place it in the freezer for a few hours to set (if you can wait that long).
7. Enjoy!
This ice cream is simple, delicious, rich, aaaaaand creamy, and the quality, whole-food ingredients mean you’re less likely to feel the sugar crash or uncomfortable bloat afterwards. This recipe is easier for your gut to process compared to the gum-filled, corn syrup-added options in the store, and you can enjoy this full fat (and fuller flavor) treat with zip, zilch, z-e-r-o guilt.
Now I’ve gotta know…what are you adding to this perfect vanilla base??? Someday I’ll get crazy and try something new, but that classic vanilla hits just right and it’s hard for me to make anything but.
In my opinion, birthdays are for indulging (hence those TJ’s mozzarella sticks *wink wink*), but I don’t consider this ice cream recipe a “splurge”, “cheat”, or “treat” because those whole and pure ingredients are just ~that~ good. The Davis fam has no problem taking three spoons straight to the ice cream container most weekday nights, and we hope you enjoy it just as much as we do!
– Amanda
Disclaimer: The content provided here does not constitute medical advice, nor is it a substitute for personalized healthcare. If you have concerns about a medical condition, diagnosis, or treatment, you should consult with a licensed healthcare professional.
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