Raw Apple Pie Ice Cream Recipe w/ Carnivore Bar
November 21, 2025 • 0 comments
Creamy vanilla ice cream loaded with warm cinnamon & nutmeg spice, it's like biting into your favorite apple pie, but cold and way easier to eat. Topped with pieces of Carnivore Bar for a rich, meaty-sweet crunch that takes this from dessert to full-on snack territory. It's weird, it's wonderful, and honestly? It just works.
- Prep Time:
- Cook Time:
- Servings: 1 quart ~8
Ingredients
- 1 pint - Raw A2/A2 Cream (Glass)
- (2 cups) 1/2 gallon - Raw A2/A2 Milk (Glass)
- (3 yolks) 1 dozen - Brown Honest Yolk Chicken Eggs
- (1/2 cup) Maple Syrup, 1 Pint (Glass)
- (1 tablespoon) Homemade Vanilla, 4oz
- (1 teaspoon) Fine Pink Himalayan Salt, 1lb
- (1- crumbled up) Apple Pie Carnivore Bar
- (2 teaspoons) Cinnamon
- (2 teaspoons) Nutmeg
Directions
- In a bowl combine 3 pastured egg yolks. Try to get as much egg whites off of the yolks as possible.
- Add in your maple syrup and whisk.
- Add in the raw cream, raw milk, cinnamon, nutmeg vanilla, and a pinch of sea salt and whisk.
- You can age your base up to 24 hours for more of a deeper cinnamon-y flavor. If you do this be sure to store it in the back of the fridge covered.
- Using a frozen ice cream bowl mixer attachment, or ice cream machine. Pour the mixture in and churn for about 15-20 minutes or until it's fluffy and frozen.
- Crumble up your carnivore bar and put it in the ice cream.
- Store in a container in the freezer.
*Once frozen in the freezer raw ice cream will not be super fluffy like conventional ice creams with all the added junk. Remove from the freezer and let it thaw for a few minutes.
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