Description
A unique, protein-packed dessert that’s creamy, indulgent, and perfectly fits a carnivore lifestyle. This ice cream balances savory and creamy notes, giving you an unexpected but delicious twist on a classic treat. Whether for a summer indulgence or a low-carb dessert, it’s sure to surprise and delight.
Ingredients
Scale
- 2 cups heavy cream
- 4 egg yolks
- 4–6 slices cooked bacon, chopped (or ½ cup ground meat)
- Optional: 1 tsp vanilla extract
- Optional: 1–2 tbsp erythritol or other sweetener
- Optional: 1 tsp collagen powder
Instructions
- Render or cook meat, then set aside.
- Whisk egg yolks in a bowl. Slowly add half the warm cream to temper.
- Pour mixture back into remaining cream in a saucepan, cook over medium heat, stirring until thickened.
- Fold in cooked meat, vanilla, and optional sweetener.
- Strain custard into a container, refrigerate 2–4 hours.
- Churn in an ice cream maker until creamy.
- Transfer to freezer for 2–4 hours before serving.
Notes
- Use grass-fed cream and high-quality eggs for best flavor.
- Chill custard thoroughly for a smoother texture.
- Sprinkle bacon bits or drizzle broth syrup for added texture and flavor.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Stove-top custard, ice cream maker
- Cuisine: American
Nutrition
- Serving Size: 4–6
- Calories: 320
- Sugar: 1g
- Sodium: 150mg
- Fat: 28g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 2g
- Fiber: 0g
- Protein: 12g
- Cholesterol: 200mg