I scream, you scream, we all scream for ice cream!
But does your stomach scream back at you after eating ice cream?
If so, you may be lactose intolerant.
Lactose intolerance is caused by a deficiency of the enzyme lactase, which breaks down lactose, the sugar found in milk and other dairy products.
When lactose isn’t properly digested, it can cause gas, bloating, abdominal pain, and diarrhea.
Fortunately, plenty of delicious lactose-free ice cream recipes will satisfy your sweet tooth without giving you stomach trouble.
Here are a few of our favorites:
1. Vanilla Bean Ice Cream
This recipe from Minimalist Baker only requires 4 ingredients and is entirely vegan and gluten-free.
The thing you need:
- 1 can (14 oz) whole fat coconut milk, well-shaken
- 1/2 cup organic cane sugar
- 1 vanilla bean, seeds scraped OR 1 tsp vanilla extract
- pinch of sea salt
What is full-fat coconut milk?
Whole fat coconut milk is made from the flesh of mature coconuts.
It’s high in saturated fat, which makes it an ideal dairy-free alternative for baking and cooking.
What is organic cane sugar?
Organic cane sugar is unrefined sugar made from sugar cane juice.
It has a lower glycemic index than refined sugars and contains trace amounts of vitamins and minerals.
What is vanilla bean?
A vanilla bean is the fruit of a vanilla orchid.
It contains vanillin, which is responsible for the characteristic flavor of vanilla.
Why use sea salt, and how much is needed?
Sea salt is used to enhance the flavor of the ice cream.
A pinch is all that is needed.
Step by Step Instructions
1. Add all ingredients to a blender and blend until smooth, scraping down sides as needed. If you don’t have a powerful blender, you may need to soak the vanilla bean in hot water for 10 minutes to soften it before adding it to the blender.
2. Pour the mixture into a medium-sized saucepan and heat over medium-low heat, stirring, until it becomes a bare simmer.
3. Remove from heat and use a spoon to scrape any foam off the top.
4. Transfer to a bowl or container and place in the freezer. Freeze for at least 6 hours or overnight.
5. When ready to serve, remove from freezer and sit at room temperature for 10 minutes to soften. Serve with your favorite toppings (fresh fruit, chocolate sauce, etc.). Enjoy!
Remove from freezer and let sit at room temperature for 5-10 minutes to soften.
Scoop into bowls and enjoy!
2. Chocolate Peanut Butter Ice Cream
Dairy-free ice cream doesn’t have to be boring!
This recipe from It Doesn’t Taste Like Chicken is rich, creamy, and full of flavor.
Thing You’ll Need:
- 1 can (14 oz) whole fat coconut milk, chilled
- 1/2 cup creamy peanut butter
- 1/4 cup cocoa powder
- 1/2 cup sugar
- 1 teaspoon vanilla extract
- pinch of salt
What is whole fat coconut milk?
Why is it necessary?
Whole fat coconut milk is made from the flesh of coconuts.
It’s thick, creamy, and rich in flavor.
This type of coconut milk is necessary for this recipe because it helps to create a creamy, smooth texture in the ice cream.
What is creamy peanut butter?
Creamy peanut butter is a type of peanut butter that is made with only peanuts and salt.
It’s smooth and spreadable, making it ideal for this recipe.
What is cocoa powder?
Cocoa powder is made from the beans of the cacao plant.
It’s a rich source of antioxidants and has a deep chocolate flavor.
What is the best way to make this recipe?
- The first step is to mix the coconut milk, peanut butter, cocoa powder, sugar, vanilla extract, and salt in a large bowl until smooth.
- Then, pour the mixture into an ice cream maker and churn according to the manufacturer’s instructions.
- Once it’s finished churning, transfer the ice cream to a freezer-safe container and freeze for at least 4 hours, or until firm.
When you’re ready to serve, scoop the ice cream into bowls and enjoy!
If you want, you can top it with some chopped peanuts or chocolate chips.
- If you don’t have an ice cream maker, you can still make this recipe! Pour the mixture into a freezer-safe container, and freeze for several hours. Stir well before serving.
- For a lighter version of this recipe, you can substitute light coconut milk for the whole fat coconut milk.
- If you’re not a fan of peanut butter, feel free to use another type of nut butter in its place. Almond butter would be a good choice.
- This recipe can easily be doubled or tripled if you need to feed a crowd. Scale the ingredients up as needed.
- This recipe is also vegan and gluten-free.
How do they make lactose-free ice cream?
Lactose-free ice cream is made similar to regular ice cream but with lactose-free milk instead of regular milk.
Lactose is a sugar found in milk, and many people cannot digest it properly.
Lactose-free milk is available at most grocery stores and can be used to make lactose-free ice cream at home.
To make lactose-free ice cream, start by heating the milk in a saucepan until it is warm.
Then, add in the sugar and lactose-free milk powder, and stir until the sugar is dissolved.
Next, add in the vanilla extract and any other flavors you want, and mix well.
Finally, pour the mixture into an ice cream maker and churn according to the manufacturer’s instructions.
Enjoy your lactose-free ice cream immediately, or store it in the freezer for later.
What ice cream is suitable for lactose-free?
There are many different types of lactose-free ice cream available on the market today.
Some brands use soy or almond milk as a base, while others use coconut or cashew milk.
Some lactose-free ice creams are made with rice milk or oat milk.
No matter what type of lactose-free ice cream you choose, it is essential to read the labels carefully to ensure that it does not contain any traces of lactose.
Some of the most popular lactose-free ice cream flavors include chocolate, vanilla, strawberry, and mint chocolate chip.
Many lactose-free ice creams are available in sugar-free or fat-free varieties.
No matter what your personal preference, there is sure to be a lactose-free ice cream flavor that you will enjoy.
Lactose-Free Ice Cream Recipe
- 1 bowl
- 1 freezer
- 1 can 14 oz whole fat coconut milk, well-shaken
- 1/2 cup cane sugar
- 1 vanilla bean seeds scraped OR 1 tsp vanilla extract
- pinch sea salt
- Add all ingredients to a blender and blend until smooth, scraping down sides as needed. If you don’t have a powerful blender, you may need to soak the vanilla bean in hot water for 10 minutes to soften it before adding it to the blender.
- Pour the mixture into a medium-sized saucepan and heat over medium-low heat, stirring, until it becomes a bare simmer.
- Remove from heat and use a spoon to scrape any foam off the top.
- Transfer to a bowl or container and place in the freezer. Freeze for at least 6 hours or overnight.
- When ready to serve, remove from freezer and sit at room temperature for 10 minutes to soften. Serve with your favorite toppings (fresh fruit, chocolate sauce, etc.).