Carnivore Ice Cream

When you’re eating carnivore or leaning toward ultra low carb, dessert options tend to disappear. But this carnivore ice cream gives you something cold, creamy, and deeply satisfying—without any of the usual ingredients you’re avoiding.

There’s no sugar, no milk, no stabilizers—just two core ingredients and the option to add a bit of sweetness if you want. It takes just a few minutes to prep and freezes into scoopable perfection by dinner. You don’t need an ice cream maker. You don’t need eggs. And you don’t need to overthink it.

Simple Ingredients, Creamy Texture

This recipe starts with heavy cream. That’s your base, your richness, and your texture all in one. Add a scoop and a half of protein powder—either unflavored or vanilla—and that’s it. If you want to lean into dessert territory, add a keto-friendly sweetener like stevia, monk fruit, or allulose. But it’s optional. The protein powder alone can be enough for those used to a carnivore palate.

You’ll blend until the mixture is thick and soft peaks start to form. The key is to stop before it becomes too stiff—this keeps it scoopable and light after freezing. Once the texture looks right, spread it into a loaf pan and let the freezer take care of the rest.

There’s no cooking, no churning, and no clean-up beyond one bowl and a spoon.

What to Eat With Carnivore Ice Cream

You don’t need to dress this up, but if you want to turn it into more of a treat or build a little variety into your day, here are a few pairing ideas:

• Sprinkle of cinnamon or vanilla bean powder
• Spoonful of beef tallow or melted butter drizzled on top
• Iced Coffee or coffee poured over a scoop
• Pork rinds (yes, really) for a salty crunch
• Whipped heavy cream, unsweetened

This recipe gives you options without breaking the simplicity of your plan.

How to Store and Serve

After freezing, this ice cream will be quite firm—there are no softeners or gums to keep it pliable. Let it sit out for 5 to 10 minutes before serving. You can also run your scoop under hot water to make it easier to portion.

Store it in a loaf pan covered with plastic wrap or a sealed container. It will stay good in the freezer for up to two weeks, though the texture is best within the first five to seven days.

For convenience, you can also divide the mixture into individual freezer-safe containers so you don’t have to thaw a whole pan just for one scoop.

Why It Works

This carnivore ice cream gives you the feel of dessert without stepping outside your framework. It’s high fat, moderate protein, and contains nothing extra. Whether you’re deep into carnivore or just looking for a cleaner frozen option, this one fits.

You don’t need fancy tools, complicated prep, or a list of ingredients you can’t pronounce. Just cream, protein, and a little time in the freezer. It’s one of the easiest recipes to keep on hand when you want something indulgent that still checks every box.