Ice creams are something everyone loves and this sweet flavored food is made with butterfat, cream and eggs. However, the milk used in ice cream contains a sugar known as lactose and many people can’t digest lactose.

This condition is called lactose intolerance and such patients develop bloating, nausea, stomach cramps and diarrhea when they are exposed to lactose. With the introduction of lactose free ice cream, lactose intolerant people can also enjoy ice cream. Instead of cow’s milk, these ice creams use soymilk or rice milk or even goat’s milk, as these milks does not contain lactose. The following recipe helps you to enjoy your favorite dessert.

Preparation time: twenty five minutes
Refrigerating time: two hours
Total time: two hours twenty five minutes

Ingredients

Rice- one cup
Soymilk – two cups
Cinnamon stick – one
Lemon peel – half
Sugar – eight tablespoon
Vanilla – one tablespoon
Soy cream – three and a half ounces
Raspberries- eight
Chocolate wafers without milk and eggs – eight
Chocolate syrup without any added milk

Directions to Make Lactose Free Ice cream

While purchasing the chocolate syrup and chocolate wafers, check the label very well and ensure that it does not contain any added milk or milk products. Lactose free dark chocolates are available in the market and even if you didn’t get one, you can prepare chocolate at home. In order to prepare chocolates at home, get some pure cocoa butter and microwave this butter and then mix with cocoa powder to make sugar free and dairy free chocolate.

Also Read

Dairy Free Recipes
Pumpkin Cheesecake
Coffee Recipes
Healthy Dessert Recipes

Wash the rice and put it in a sauce pan with sufficient water to cover the rice. Boil the rice for five minutes and then drain the water from the pan.

Add soymilk, sugar, cinnamon, lemon peel and vanilla to the sauce pan that contains the rice and boil the mixture. Once the entire contents start to boil, minimize the heat to medium and cook contents in saucepan for fifteen more minutes, stir the contents constantly to avoid burning.

Now add three and half ounces of soy cream to the saucepan and cook for another five minutes. Then remove the pan from the heat and remove the cinnamon stick and lemon peel from the mixture.

Transfer the entire contents to a blender and run it till you get a smooth and thick paste. Thereafter transfer the smooth paste into ice cream cups or molds and keep them in refrigerator for freezing. Allow the ice cream to freeze for a minimal of two hours.

Serve the ice cream with chocolate syrup, chocolate wafers and raspberries. This recipe is enough to serve four people.

Instead of sugar, you can add honey and xanthum gum. This helps to stabilize and thicken soy based ice creams. Xanthum gum is ideal for people with gastric problems and food allergies. Take 1/8 teaspoon of xanthum gum per cup of liquid and blend them well in a blender.

Alternatively you can also make different types of flavored lactose free ice creams such as strawberry ice cream and blackberry ice cream. For this use either fresh fruits or frozen fruits. Even lactose free green tea ice creams can be made with the help of green tea, soymilk, unsweetened plain soy yogurt and honey.