Name: Carnivore Blue Cheese Ice Cream
Prep time: 15 min
Total time: 15 min
Yield: 1
Ingredients: 2 cups = 470 ml heavy cream; 5 pastured egg yolks; 3.5 oz = 100 g Gorgonzola or Roquefort blue cheese

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Let’s get this out of the way immediately: yes, this is Carnivore Blue Cheese Ice Cream. And no, I haven’t lost my mind. Or maybe I have — but if I did, it was in the best possible way.

This recipe is based on my super popular Truly Carnivore Ice Cream, which apparently taught us all an important lesson: if you give carnivores heavy cream and egg yolks, we will do anything. Including things that sound completely wrong on paper and turn out disturbingly good in real life.

My fascination with blue cheese ice cream actually goes way back. I first encountered it in the 1990s, when I was living in Helsinki. There was this special Italian ice cream parlor I used to pass regularly, and one flavor always stopped me in my tracks: blue cheese ice cream. I don’t even remember if I ever tasted it back then, but I was endlessly intrigued by the idea.

Fast‑forward almost 30 years, and I finally made it myself. And tasted it. And yes, it was absolutely worth the wait. Indulgent, creamy, rich, and pure heaven. Less dessert, more luxury frozen cheese course — and far better than my imagination ever gave it credit for.

Before anyone panics, I’ve included plenty of tips for variations. And yes, some of those variations contain no blue cheese at all, for those of you who love carnivore ice cream but draw the line at frozen moldy dairy. You’re welcome.

So if you’re feeling adventurous — or just curious enough to keep reading — let’s make some carnivore ice cream that will confuse your friends and completely win you over.

Tips for Succeeding with Carnivore Blue Cheese Ice Cream

This ice cream is surprisingly easy to make — with three ingredients, you really cannot go wrong — but a few small details make the difference between a good result and an absolutely unforgettable one.

Use a sharp blue cheese. Roquefort or mature Gorgonzola works best. Mild blue cheeses tend to taste just meh, and won’t give you that distinctive, savory flavor.
Whisk constantly when adding the egg yolks. This prevents scrambling and helps create a smooth, creamy custard base.
Watch the heat carefully. You’re looking for the first signs of boiling, not a rolling boil. Remove the saucepan from the heat as soon as small bubbles appear.
Let the cheese melt fully. Stir until the blue cheese is completely melted and evenly incorporated for the best texture and flavor.
Cool before chilling. Allow the mixture to cool to room temperature before refrigerating to avoid condensation and texture issues.
Chill thoroughly before freezing. A fully cold base freezes more evenly and churns better if using an ice cream maker.
Expect the flavor to deepen. The blue cheese taste becomes more pronounced after chilling and freezing, so don’t judge it while still warm.

Step-by-Step Instructions

Pour 2 cups (470 ml) of heavy cream into a small saucepan.

Heat over medium heat, until piping hot, all the time mixing. Do not let it boil yet.

Add 5 pastured egg yolks to the hot cream.

Continue heating and whisking constantly, until the mixture thickens slightly. As soon as you see the first boiling bubbles, remove the saucepan from the heat.

Add 3.5 oz (100 g) of Gorgonzola or Roquefort to the hot mixture.

I took Roquefort.

Stir until fully melted and smooth.

Let the mixture cool to room temperature…

…then refrigerate until cold. If you are lucky like me and have snow outside, place the saucepan in the snow. Refrigerate (outside or in the fridge) until completely cold. Freeze overnight for a firm ice cream, or pour the mixture into an ice cream maker and churn until soft‑serve consistency.

Serve with a smile on your face.

Here’s the recipe for you to enjoy:

Carnivore Blue Cheese Ice Cream

Yield: 1—4

Prep Time: 15 minutes

Total Time: 15 minutes

Let’s get this out of the way immediately: yes, this is Carnivore Blue Cheese Ice Cream. And no, I haven’t lost my mind. Or maybe I have — but if I did, it was in the best possible way.

So if you’re feeling adventurous — or just curious enough to keep reading — let’s make some carnivore ice cream that will confuse your friends and completely win you over.

Ingredients

2 cups = 470 ml heavy cream
5 pastured egg yolks
3.5 oz = 100 g Gorgonzola or Roquefort blue cheese

Instructions

Heat the cream in a small saucepan over medium heat until piping-hot.
Whisk in the egg yolks and continue whisking and heating until thick.
Once you see the first boiling bubbles, remove the saucepan from the heat.
Add the blue cheese and stir until it's melted.
Let the mixture cool to room temperature, then refrigerate until cold.
Freeze overnight, or pour into an ice cream maker and let churn into a soft-serve ice cream.
Serve and enjoy!

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Tips for Variations

Once you understand the base method, this ice cream becomes a surprisingly elegant template. The variations below are structural or flavor-defining changes.

Carnivore-strict variations (plant-free)

Parmesan Ice Cream
Replace the blue cheese entirely with finely grated Parmigiano Reggiano. The result is savory and umami-rich — closer to a frozen cheese course than dessert.

Aged Cheddar Ice Cream
Instead of blue cheese, use a sharp, well-aged cheddar for a bold, comforting flavor with familiar savory depth.

Butter-Enriched Ice Cream
Add 1/4 cup (60 ml) of melted butter to the custard before chilling. This increases richness, improves mouthfeel, and slows melting.

Browned Butter Ice Cream
Brown the butter until it smells and tastes nutty, then stir it into the base. The toasted notes pair beautifully with strong cheeses like blue cheese or Parmesan.

Keto‑Friendly Savory Variations

Black Pepper & Lemon Blue Cheese Ice Cream
Add a few cracks of freshly ground black pepper and 1 tablespoon of lemon juice. The acidity sharpens the blue cheese flavor and keeps the ice cream tasting bright rather than heavy.

Roasted Garlic Blue Cheese Ice Cream
Add pureed roasted garlic to the base and season the ice cream with a tiny pinch of unrefined salt. This creates a fully savory, deeply aromatic ice cream that works for those who do not like sweet flavors.

Keto‑Friendly Sweet Variations

Sweet‑Savory Blue Cheese Ice Cream
Add 1/2 cup (120 ml) of allulose or powdered erythritol to sweeten the ice cream without turning it into a traditional dessert.

Vanilla Blue Cheese Ice Cream
Add 1/2 teaspoon of vanilla powder and 1/4 cup (60 ml) of allulose or powdered erythritol. Keep it subtle — this version should remain rich and dairy-forward.

These variations change the personality of the ice cream entirely. Think of this recipe as a frozen dairy framework rather than a dessert formula.

Closing Thoughts

This ice cream is not meant to be safe, subtle, or universally loved — and that’s exactly the point. It’s rich, indulgent, unapologetically savory, and very much its own thing. If you’ve ever been curious about pushing carnivore cooking beyond the usual boundaries, this is an excellent place to start.

Whether you go all in with blue cheese, take the Parmesan route, or explore one of the fully savory variations, this recipe proves that carnivore ice cream doesn’t have to be a novelty. It can be complex, elegant, and genuinely satisfying.

You may confuse a few people when you serve it. You may even shock yourself a little. But if you’re even remotely intrigued by the idea of frozen cheese and cream done right, this one is absolutely worth trying.