Let’s get this out of the way immediately: yes, this is Carnivore Blue Cheese Ice Cream. No, the idea isn’t madness — it’s a deliberately bold, savory frozen dish that works surprisingly well.
This recipe builds on the popular Truly Carnivore Ice Cream concept: heavy cream and egg yolks create a rich custard base that accepts savory cheeses beautifully. What sounds unlikely on paper can become an indulgent, elegant frozen cheese course in the bowl.
My interest in blue cheese ice cream goes back decades. I first noticed the flavor in the 1990s while living in Helsinki; an Italian gelato shop offered blue cheese as a flavor and, though I can’t recall if I tried it then, the idea stuck with me. Almost 30 years later I finally made it at home — and it exceeded expectations. Creamy, rich, and luxuriously savory, it’s more like a frozen cheese tasting than a conventional dessert.
If blue cheese is too bold for you, there are plenty of tasty variations included below that either swap the cheese or adjust the flavor profile. Read on if you’re curious or adventurous — this recipe will surprise and delight.
Tips for Succeeding with Carnivore Blue Cheese Ice Cream
This recipe uses just three ingredients, but a few technique points make the difference between good and exceptional:
- Choose a sharp blue cheese. Mature Gorgonzola or Roquefort gives a clear, savory character; milder blue cheeses can be underwhelming.
- Whisk constantly when adding egg yolks to the hot cream to prevent scrambling and create a smooth custard.
- Keep an eye on heat: you want the first tiny bubbles, not a rolling boil. Remove from heat at the first signs of simmering.
- Stir until the cheese is fully melted and evenly incorporated for the best texture and flavor.
- Cool to room temperature before refrigerating to avoid condensation and textural issues.
- Chill the base thoroughly before freezing; a cold base freezes more evenly and churns better if you use an ice cream maker.
- Expect the blue cheese flavor to intensify after chilling and freezing — don’t judge the final taste while the mixture is still warm.
Step-by-Step Instructions
Pour 2 cups (470 ml) of heavy cream into a small saucepan.
Heat over medium, stirring constantly, until the cream is piping hot but not boiling.
Whisk 5 pastured egg yolks in a bowl, then temper them by slowly whisking in a little hot cream. Add the tempered yolks back into the saucepan and continue whisking over medium-low heat until the mixture thickens slightly. Remove from heat as soon as you see the first small bubbles.
Stir in 3.5 oz (100 g) of Gorgonzola or Roquefort and mix until the cheese is completely melted and the custard is smooth.
I chose Roquefort for a pronounced, tangy profile.
Let the mixture cool to room temperature, then refrigerate until thoroughly cold. If you have the advantage of winter snow, you can set the saucepan outside briefly to speed cooling; otherwise use your fridge. Freeze overnight for a firm texture or churn in an ice cream maker to soft‑serve consistency, then transfer to the freezer to firm up if desired.
Serve with a confident smile.
Ingredients
- 2 cups (470 ml) heavy cream
- 5 pastured egg yolks
- 3.5 oz (100 g) Gorgonzola or Roquefort blue cheese
Instructions (Concise)
- Heat cream in a small saucepan over medium until piping hot.
- Temper and whisk in egg yolks; continue whisking and heating until the custard thickens slightly.
- Remove from heat at the first small bubbles.
- Stir in the blue cheese until melted and smooth.
- Cool to room temperature, then refrigerate until cold.
- Freeze overnight or churn in an ice cream maker to soft‑serve, then firm up in the freezer if needed.
- Serve and enjoy.
Tips for Variations
Once you know the base technique, this recipe becomes a flexible frozen dairy framework. Variations can be fully carnivore (plant‑free), savory keto, or subtly sweetened.
Carnivore‑strict variations (plant‑free)
Parmesan Ice Cream
Substitute finely grated Parmigiano‑Reggiano for the blue cheese for a savory, umami‑forward frozen cheese course.
Aged Cheddar Ice Cream
Use a sharp aged cheddar for a comforting, savory profile with familiar depth.
Butter‑Enriched Ice Cream
Stir 1/4 cup (60 ml) melted butter into the custard before chilling to increase richness and improve mouthfeel.
Browned Butter Ice Cream
Brown the butter until nutty, then incorporate it into the base. The toasty notes pair well with strong cheeses.
Keto‑friendly savory variations
Black Pepper & Lemon Blue Cheese
Add a few cracks of freshly ground black pepper and 1 tablespoon lemon juice to brighten and balance the richness.
Roasted Garlic Blue Cheese
Stir in pureed roasted garlic and a tiny pinch of unrefined salt for a deeply aromatic, fully savory frozen treat.
Keto‑friendly sweet variations
Sweet‑Savory Blue Cheese
Sweeten with 1/2 cup (120 ml) allulose or powdered erythritol for a restrained sweet‑savory experience.
Vanilla Blue Cheese
Add 1/2 teaspoon vanilla powder and 1/4 cup (60 ml) allulose or powdered erythritol. Keep the sweetness subtle so the dairy character remains central.
These options illustrate how the recipe can shift personality entirely depending on the cheese and small additions. Think of it as a foundation for exploring savory frozen flavors rather than a standard dessert formula.
Closing Thoughts
This ice cream isn’t designed to be universally safe or familiar — that’s the appeal. It’s rich, unapologetically savory, and distinct. If you enjoy pushing carnivore or keto cooking beyond the expected, this recipe is an excellent, elegant place to start.
Whether you embrace blue cheese fully, opt for Parmesan, or try one of the savory or lightly sweet variations, you’ll discover carnivore ice cream can be complex, refined, and genuinely satisfying. You may surprise — or slightly confuse — your guests, but the flavor payoff is well worth it.