Lactose Free Ice Cream
This homemade lactose-free ice cream recipe is the perfect dessert for those who are lactose intolerant or prefer dairy-free options. With just a few simple ingredients, you can create a creamy, smooth, and flavorful ice cream in any flavor you desire. Whether you go with a classic vanilla or get creative with fruit, chocolate, or nutty variations, this easy-to-make treat will satisfy your sweet cravings without the discomfort that lactose can cause.
Equipment
- Ice Cream Maker (or a shallow dish if you don't have an ice cream maker)
- Mixing bowls (2 large)
- Whisk or Electric Mixer
- Spatula or Spoon
- Airtight Storage Container
- Measuring cups & spoons
Ingredients
- 2 cups 480 ml Lactose-Free Milk
- 1 cup 240 ml Lactose-Free Heavy Cream
- 3/4 cup 150 g Granulated Sugar (or sweetener of choice)
- 1 tsp Vanilla Extract optional, for vanilla flavor
- Pinch of Salt optional, enhances flavor
- Optional Add-ins: chocolate chips fruit puree, or nuts (about 1/2 cup total)
Instructions
Combine the base ingredients:
- In a large mixing bowl, whisk together the lactose-free milk, lactose-free heavy cream, and granulated sugar until the sugar is completely dissolved. If using vanilla extract or a pinch of salt, add them now and whisk to combine.
Chill the mixture:
- Place the bowl in the refrigerator and chill the ice cream base for at least 2 hours. If you have time, chilling overnight gives better results.
Churn the mixture:
- Once chilled, pour the mixture into your ice cream maker and churn according to the manufacturer's instructions (usually about 20-25 minutes). The ice cream should thicken and take on a soft-serve consistency.
Add mix-ins:
- If you’re adding mix-ins like chocolate chips, nuts, or fruit, add them to the ice cream during the last 5 minutes of churning.
Freeze the ice cream:
- Once churned, transfer the ice cream to an airtight container and smooth the top with a spatula. Freeze the ice cream for at least 4 hours or until it becomes firm.
Serve and enjoy:
- Once frozen, scoop out the ice cream and serve. Let it sit for a few minutes before serving if it’s too hard to scoop.
Notes
- Chilling the base is a crucial step for smooth texture. Don't skip this, as it ensures the mixture freezes properly when churned.
- If you’re using plant-based milk, choose one with a rich, creamy texture (such as coconut milk or oat milk) for the best consistency.
- To make this recipe vegan, ensure you're using dairy-free heavy cream and a suitable sweetener (like maple syrup or agave).
- Avoid refreezing once you've scooped out the ice cream, as it can cause the texture to become icy. Always store in an airtight container.
- The texture will be soft and scoopable right after churning but will firm up nicely in the freezer.