Decadent Carnivore Fudge Ice Cream Recipe with 4 Egg Yolks

You know those moments when you’re deep into your carnivore diet, but your sweet tooth just won’t quit? That’s exactly why I created this decadent carnivore fudge ice cream. It’s rich, creamy, and packed with that deep chocolatey swirl you crave—without a single gram of sugar to knock you out of ketosis. I’ve been making this for family gatherings (even for my non-carnivore friends who can’t tell it’s sugar-free!), and every time, the bowl gets scraped clean. The secret? A silky custard base made with egg yolks and heavy cream that churns into the creamiest texture you’ll ever taste. Trust me, this isn’t just “diet” ice cream—it’s the real deal.

Why You’ll Love This Carnivore Fudge Ice Cream

This ice cream is everything you’ve been craving—without the guilt. Here’s why it’s a game-changer:

• Creamy dreamy texture – That rich, velvety mouthfeel comes from real egg yolks and full-fat dairy. No icy crystals here!
• Zero sugar, all flavor – The erythritol sweetens perfectly, and that fudge swirl? Pure chocolatey magic.
• Shockingly simple – If you can whisk and pour, you can make this. The ice cream maker does the heavy lifting.
• Diet-friendly bliss – Keto, carnivore, low-carb—this treat fits them all while tasting downright indulgent.

My kids beg for this weekly, and I never say no because hey—it’s basically a protein-rich superfood, right?

Ingredients for Carnivore Fudge Ice Cream

Gathering the right ingredients makes all the difference—here’s exactly what you’ll need for that perfect creamy-chocolatey bite:

• 2 cups heavy cream (chilled is best—it whips better!)
• 1 cup whole milk (none of that skim stuff—we want richness)
• 1/2 cup powdered erythritol (trust me, powdered blends smoother than granulated)
• 1 tsp vanilla extract (skip the imitation—real vanilla makes it sing)
• 1/2 cup sugar-free fudge sauce (check labels for sneaky maltitol or starches)
• 4 egg yolks (save the whites for omelets—it’s all about that golden richness here)

Pro tip: Leave your cream and milk in the fridge until the last minute. Cold dairy = faster chilling = ice cream in your bowl sooner!

Equipment You’ll Need

Don’t worry—you probably have most of this already! Here’s what you’ll grab:

• Medium saucepan (for that dreamy custard base)
• Whisk (my trusty wire one gets the job done every time)
• Ice cream maker (I use my 20-year-old Cuisinart—still going strong!)
• Freezer-safe container (I repurpose old yogurt tubs—no fancy gear needed)

That’s it! No special gadgets required, just the basics to make magic happen.

How to Make Carnivore Fudge Ice Cream

Alright, let’s dive into the creamy goodness! This process is easier than you think, but a few key steps make all the difference between “good” and “oh-my-goodness-I-need-another-scoop” ice cream.

Step 1: Prepare the Custard Base

First, grab those egg yolks and powdered erythritol. Whisk them together like your dessert dreams depend on it—because they do! You’ll know it’s ready when the mixture turns pale yellow and thick enough to leave ribbon trails (that’s fancy talk for “it coats the spoon nicely”).

Now, heat the cream and milk in a saucepan over medium-low. You want it *just* steaming—tiny bubbles at the edges, but no boiling! (Trust me, scrambled eggs in ice cream? Not the vibe.) Slowly drizzle the hot cream into the egg mixture while whisking like crazy—this “tempering” keeps your yolks smooth instead of chunky.

Pour everything back into the saucepan and cook on low, stirring constantly, until it thickens enough to coat the back of a spoon (about 5 minutes). Pro tip: Drag your finger through it on the spoon—if the line holds, you’re golden!

Step 2: Chill and Churn

Strain the custard through a fine-mesh sieve into a bowl (this catches any sneaky cooked bits). Now, the hardest part: patience. Cover it with plastic wrap *directly* on the surface (no skin allowed!) and chill for at least 4 hours—overnight is even better. Cold custard = creamier ice cream.

Pour the chilled mix into your ice cream maker and churn according to its instructions (mine takes about 20-25 minutes). When it’s soft-serve consistency, layer it in your container with spoonfuls of that sugar-free fudge sauce. Freeze for 2-3 hours until firm, then grab a spoon and try not to eat the whole batch in one sitting!

Tips for Perfect Carnivore Fudge Ice Cream

Want ice cream so good nobody guesses it’s sugar-free? Here’s how I nail it every time:

• Fat is your friend – Full-fat dairy makes all the difference. Skim milk = sad, icy results. Go big or go home!
• Fudge sauce sleuthing – Some “sugar-free” sauces sneak in maltitol (hello, tummy trouble). Check labels for erythritol or stevia-based options.
• Chill like you mean it – Impatient? Stick your custard bowl in an ice bath to cool it faster. Cold base = creamy texture.
• Sauce swirl secrets – Warm your fudge sauce slightly before layering—it’ll ripple beautifully instead of clumping.

Bonus trick: Let the ice cream sit at room temperature for 5 minutes before scooping—it’ll glide like soft serve!

Serving Suggestions

Take your carnivore fudge ice cream to the next level with keto-friendly toppings! A dollop of whipped cream, crushed pecans, or even a drizzle of extra fudge sauce makes it feel like a fancy dessert—while keeping it totally diet-compliant.

Storage and Reheating

This ice cream keeps beautifully in an airtight container for up to 2 weeks—though let’s be real, it never lasts that long in my freezer! If it hardens (thanks, sugar-free life), just let it sit on the counter for 5-10 minutes before scooping. That quick thaw brings back that luscious, creamy texture we worked so hard for.

Carnivore Fudge Ice Cream Nutritional Info

Here’s the scoop (pun intended!) on what you’re enjoying: Each ½-cup serving packs about 280 calories, 25g of fat, and—my favorite part—zero grams of sugar. Just remember, nutrition can vary slightly depending on your specific brands of cream or fudge sauce. But honestly? When something tastes this decadent, who’s counting?

FAQ About Carnivore Fudge Ice Cream

Got questions? I’ve got answers! Here are the big ones my friends always ask when they try this dessert:

Can I use coconut milk instead of dairy? Absolutely! Just swap the cream and milk for full-fat coconut milk (the canned kind). The texture will be slightly different but still delicious—just know it’ll taste coconutty instead of creamy vanilla.

Is erythritol really necessary? I get it—some folks don’t love sugar alcohols. You could try monk fruit blend instead, but erythritol’s my go-to because it doesn’t crystallize like stevia can. Skip artificial sweeteners though—they often leave a weird aftertaste.

Why egg yolks? They’re the magic! Yolks make the custard extra rich and prevent iciness. No yolks = more like a granita than creamy ice cream. (But if you’re egg-free, try adding 1 tbsp vodka—it helps lower the freezing point!)

Can I skip the ice cream maker? You can freeze the custard in a shallow pan, stirring every 30 minutes, but expect a denser texture. The churner adds air for that perfect scoopable softness—worth the investment if you make this often!

Alright, now it’s your turn to experience this creamy, dreamy carnivore fudge ice cream magic! I can’t wait to hear how yours turns out—did you add any fun twists? Maybe a sprinkle of sea salt on top or a handful of crushed macadamias? Drop your creations in the comments below (bonus points if you include photos of your masterpiece!). And hey, if you’ve got questions while making it, shout ’em out—I’m here to help you nail this recipe just like I do. Ready, set, churn!

Print