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Regime Type:

PKD (With Allowances)

Egg and Brain Ice Cream

Introduction & Inspiration

This ice cream reminds me immensely of vanilla ice cream in terms of its creaminess and colour. It has a perfect silkiness to it and mixes like a dream.

I hope you'll enjoy it too!

X Nic

Recipe Overview

Preparation Time

Less than 30 minutes

(To Note: The ice cream needs to be placed in the freezer for at least 24 hours once made)

Cooking Time

Less than 30 minutes

Serving Size

1 x 470ml pot Egg and Brain Ice Cream

Main Ingredients:

230ml Water (or Bone Broth)

45g Pig Brains - Poached

50g Honey

150ml Egg Yolk Sauce - Pasteurised

8g Pork Jelly Cubes


Recipe Instructions

Melt the pork jelly cubes in a pan on low heat, together with the bone broth or water and touch of salt. Once the pork jelly cubes have melted, add the brains and honey. Cook on low heat for a minute or so until the honey has dissolved.


Remove the pan from the heat and allow the mixture to cool slightly.


Place all the ingredients into a blender and briefly blend until smooth (to avoid too many bubbles forming).


Pour the egg yolk sauce into the pan and slowly pour in a little of the mixture from the blender into the egg yolk. Pour a little at a time and mix in well using a spatula, before proceeding to add some more of the blender mixture.


Once all the ingredients have been incorporated in the pan, allow the mixture to cool down for 5 or so minutes before pouring the ice cream mixture into a Ninja Creami pot. Allow the ice cream mixture to cool down completely.


Place the lid on your pot, and place it upright (& level) in the freezer for a minimum of 24 hours before proceeding to make your Egg and Brain Ice Cream.


Remove the Egg and Brain Ice Cream pot from the freezer and place it in the Ninja Creami and proceed to mix the ice cream (this may take 2 or 3 spins using the Gelato option).




Ideally, purchase your meat, fat and offal from pasture raised animals that are Nitrate, Nitrite & Additive Free.


Any honey should be of organic quality, and is only recommended in small quantities for those who have recovered from any kind of health condition.


Check out my Bone Broth - Pressure Cooker, Egg Yolk Sauce - Pasteurised, Pork Jelly Cubes and Brains - Poached recipes for instructions on how to make these.


If you do not have any pasteurised egg yolk sauce, you can also just use egg yolks.

Be sure to use free range, organic eggs. Whether you can eat eggs may depend on your condition, medical history, the time you have been doing PKD and your health goals. If you're unsure, please consult with ICMNI in Hungary (Home - Nutriintervention).

Use the Recipe Search functionality on the website to discover how to incorporate Egg and Brain Ice Cream into various dishes.


Serving Suggestions:

Serve the Egg and Brain Ice Cream just as it is, or why not try it with Beef Crackling Crumbs or Pork Crackling Crumbs for a little crunch. Keep in mind that a portion of Egg and Brain Ice Cream (50g) will contain approx. 5g honey. For a good PKD ratio consider adding in 10-15g meat (Crispy Parma Ham wafers etc).


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