Carnivore ice cream

(Gary Landau) #1

Since I eat about 2400 calories of meat every day I can’t use a pint of whipping cream and eggs for my ice cream since that adds 1800 calories . I know we don’t get caught up in calories and I eat as close to zero sugar/carbs but 4200 plus is not ideal .

My new solution is that I found a zero carb/sugar coconut milk in Walmart (int aisle ) added 3 egg yolk a teaspoon of real stevia (viccoky) and a pinch of salt into my ninja . Calories = 390 for the pint . I would give it a 7 out of 10 . It satisfies my sweet tooth and it’s 78% less calories than using whipping cream .

(Niko Neko) #2

Is your Ninja a regular ice cream making machine?

For awhile I was getting bone deep cravings for whip cream and butter. Here is my really unhealthy unrecommended Carnivore ice cream. Some days it’s all I would eat, one or two servings of this. So I swapped meat for the ice cream in other words.

I get the large cheap container of whip cream from Costco and add half a scoop of ON brand hazelnut chocolate protein powder (I think it uses Sucralose - it has a few carbs but at half a scoop it’s maybe 2 grams of carb) then I use a hand blender with whip attachment and beat it until it thickens up. Takes about five minutes. Taste 10/10 - Health??? I don’t know, probably not good.

(Gary Landau) #3

It actually sounds good and I’ll check on the ingredients . Yes my ninja is for making ice cream and shakes . Just added vanilla extract to my latest 3 pints and I’ll find out tomorrow how it tastes .

(Rebecca ) #4

Is it whipped cream or non dairy whipped topping? Just curious.

(Bob M) #5

I’ll have to look for that whipped cream at Costco. I’ve never seen it, but there’s a lot there I miss.

(Joey) #6

Been making “ice cream” for years…

Whip up 2 cups of heavy cream (Costco is a great source) in table top mixer. To the wet mix before whipping: Add a couple of tablespoons of 100% cacao powder, 1 tablespoon of vanilla extract, 2 tiny micro dashes of 100% organic stevia powder, tiny pinch of salt.

Sometimes I use coconut flakes. Sometimes roasted nuts. Sometimes skip the chocolate and leave it as vanilla with an extra tablespoon of vanilla extract. Whatever.

When it’s all whipped up (like crème fresh consistency) use spatula to fill up a glass Pyrex container. Freeze until hard.

When ready to eat, thaw on the kitchen counter just enough to be able to carefully remove a “slice” and then immediately return the rest back to the freezer for another day. Tastes great.

#7

I use different “milks” but use Redcon1’s MRE Lite which is a whole foods protein powder (chicken, beef, salmon, egg) and it tastes just like any other whey protein powder would. I do 1.5 scoops of that, my milks, sweetener, salt and some vanilla flavor (regardless of end flavor, which is usually chocolate) and it comes out 8/10 like real ice cream. Comes out to around 250 cals which leaves room to put stuff on it and around 30g of protein.

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(Joey) #8

Looks tasty!

(FRANK) #9

Recipe please???

Thanks in advance.

(Bob M) #10

These seem less carnivore and more regular ice cream. I use this recipe:

https://sugarfreelondoner.com/sugar-free-ice-cream/#recipe

I replace the almond milk with whole milk. Then, it’s vanilla, heavy cream, milk, egg yolks, allulose, salt .But vanilla and allulose aren’t “carnivore”. I typically use vanilla that’s not via beans, but I do like using beans. It’s just more work. I also usually make chocolate, which adds cacao powder. It’s been a while since I made this, but I also used the recommendation to use MCT oil.