Low Carb Carnivore Ice Cream

I love ice cream more than I probably should, but I also love staying low carb.
So I played mad scientist in my tiny kitchen and came up with a low carb carnivore ice cream that actually tastes like a treat, not a punishment.
I used heavy cream as the star ingredient and kept things simple and keto-friendly.
You’ll get a quick recipe, pro tips, tasty variations, and storage hacks so you can enjoy creamy dessert without guilt.
If you want a meatier angle or a different spin, check this carnivore diet ice cream guide I found.

Why You’ll Love This Recipe

• Super low in carbs — perfect for keto and carnivore days.
• Creamy texture because heavy cream does most of the magic.
• Fast to make — five steps and you chill.
• Customizable: add cocoa for chocolate, or keep plain for a true carnivore vibe.
• No weird fillers — no gums, no nonsense, just real creamy fat.

Ingredients You’ll Need

• 2 cups heavy cream
• 1/2 cup unsweetened cocoa powder
• 1/2 cup erythritol or your preferred keto-friendly sweetener
• 1 teaspoon vanilla extract
• 1/2 cup unsweetened almond milk
• 1/4 teaspoon salt

Ingredient and Method

Ingredient: heavy cream drives the texture; cocoa and sweetener add flavor.
Method: combine ingredients, churn, and freeze until firm.

How to Make (Step-by-Step)

STEP 1

In a mixing bowl, combine the heavy cream, cocoa powder, erythritol, vanilla extract, almond milk, and salt.

STEP 2

Whisk the mixture until smooth and well combined.

STEP 3

Pour the mixture into an ice cream maker and churn according to the manufacturer’s instructions until it reaches a soft-serve consistency.

STEP 4

Transfer the ice cream to a lidded container and freeze for at least 2 hours to firm up.

STEP 5

Serve and enjoy your low carb carnivore ice cream!

Pro Tips for the Best Results

• Chill the bowl of your ice cream maker for at least 24 hours if required by the machine.
• Use full-fat heavy cream for the creamiest texture.
• Taste and adjust sweetener—erythritol can be cooling; try 4:1 erythritol:stevia if you prefer.
• Warm the mixture slightly before churning if your kitchen is cold; it helps emulsify.
• Avoid over-churning or you’ll make butter. Yes, really.
• Store in a shallow container to freeze faster and scoop easier.

Fun Variations & Topping Ideas

Variations:

• Chocolate Peanut Butter: swirl in 2 tbsp peanut butter for a nutty kick (watch carbs).
• Coffee ripple: add 1 tbsp instant espresso dissolved in 1 tbsp hot water.
• Vanilla carnivore: skip cocoa and double the vanilla for a clean, buttery flavor.

Toppings:

• Crushed pork rinds for crunch (yes, I know it sounds strange).
• Sugar-free chocolate shavings or shaved dark chocolate (low sugar options).
• Sea salt flakes and a tiny drizzle of melted cocoa butter.
• Crushed nuts like macadamia or pecans if you tolerate them.
• Dollop of whipped heavy cream for extra decadence.

Storing and Reheating

Store the ice cream in a lidded, shallow container in the freezer.
For softer scoops, move a portion to the fridge for 15 to 20 minutes before serving.
If it freezes too hard, microwave a serving for 8–10 seconds, stir, and repeat in 5 second bursts until scoopable.

Leftover ideas

• Blend leftovers into a protein shake with collagen and a splash of almond milk.
• Make ice cream sandwiches between two almond flour cookies for a higher effort snack.
• Use melted leftovers as a sauce over warm berries if you sneak carbs sometimes.

Frequently Asked Questions (FAQ)

Is this truly carnivore?

Technically, true carnivore excludes plant-derived items like cocoa and almond milk.
I call this a carnivore-friendly hack that stays low carb and creamy.
Swap the cocoa for beef tallow if you want stricter carnivore compliance, but I personally prefer the chocolate version.

Can I skip the sweetener?

Sure. The ice cream will taste more savory and fatty.
I add sweetener because it satisfies my dessert brain, but IMO you can skip it and still enjoy a rich treat.

Is erythritol safe for me?

Most people tolerate erythritol well.
It can cause digestive upset in sensitive folks.
Start small, taste, and increase slowly. FYI, stevia blends work great if you prefer.

Can I use coconut milk instead?

Yes, full-fat canned coconut milk works but it adds a coconut flavor and more plant ingredients.
If you stay strict, almond milk has fewer grams per serving, but pick what you like.

Can I make this without an ice cream maker?

Absolutely. Freeze the mixture in a shallow pan and stir every 30 minutes until creamy.
It takes longer, but it works.

Conclusion:

This low carb carnivore ice cream gives you creamy indulgence with minimal carbs and real ingredients.
I made it on a whim and the whole family approved, which felt like winning a tiny victory.
Try it, tweak it, and please tell me how you changed it — I read every comment and I love hearing your ideas.
If you want another recipe variation, check this Homemade Sugar Free Keto Carnivore Ice Cream Recipe for a slightly different approach.
If you tried the recipe, leave a rating below — it helps others and warms my little ice-cream-loving heart.