Ice Creams & Frozen Treats

Last week I was in Corfu, living my best carnivore life and eating gloriously well — but that story is already told in last week’s post.

You might remember that the fridge was running a little too cold, and my Greek yogurt froze? And honestly, it was absolutely delicious! Thick, creamy, cold, and refreshing in the Corfu heat — I was completely sold. Right there and then, I knew I had to make a proper Carnivore Frozen Yogurt when I got home. Something a little more sophisticated than just tucking a yogurt tub in the freezer and hoping for the best.

But then I got back to Finland and real life hit me like a freight train. Dozens and dozens of orders waited for packing, and the virtual shelves of my clean keto and carnivore online store needed filling. That’s when the idea of an Instant Carnivore Frozen Yogurt started taking shape. Luckily, I already had a recipe for Instant Carnivore Cheesecake Slush / Ice Cream, so I used it as a base. Since Greek yogurt is runnier than cream cheese, I reduced the heavy cream — and that solution turned out to be perfect.

No freezing, no churning, no waiting — just pure creamy frozen yogurt bliss in under a minute.

And the timing could not be more perfect: Europe is currently absolutely baking. My son is in Vienna right now, where temperatures are pushing close to 40°C (104°F) — which is the kind of heat that makes you want to live inside a freezer. So whether you’re in Vienna, Helsinki, or anywhere in between, this one’s for you. Cold, creamy, carnivore-approved, and ready before you’ve even finished complaining about the heat.
…

Read More

Back in May 2024, Truly Carnivore Ice Cream proved that you didn’t even need an ice cream maker to make something outrageously good. No churning, no fuss, just cream and egg yolks doing their thing. It was easy, straightforward, and far better than anyone expected from such a minimal setup.

Then, two weeks ago, in January 2026, Carnivore Blue Cheese Ice Cream entered the picture. That recipe was built on a cooked custard base, and while it worked beautifully, it really came into its own when churned. The texture was smoother, lighter, and more refined, and it made one thing painfully clear.

Churning matters.

Once I realized what churning does to a cream-and-egg-yolk custard, there was no unseeing it. So, I took the purity and simplicity of my Truly Carnivore Ice Cream, combined it with the custard technique from the blue cheese version, removed the cheese itself, and churned the result properly.

The outcome is The Ultimate Carnivore Ice Cream. Same uncompromising ingredients, dramatically better texture. If Truly Carnivore Ice Cream made waves back in 2024, this one is here to make the whole carnivore internet lose its balance.

The base recipe is strictly animal-based, without a single plant sneaking in through the back door. That said, if you’re keto rather than hardcore carnivore, don’t worry. I saved the rule-bending for the Tips for Variations section at the end.
…

Read More

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.
…

Read More