How to make a Lactose-free ice cream treat

For ice cream lovers, there's nothing worse than being lactose-intolerant and unable eat any dairy products. It may seem like you've seen the last of your ice cream eating days, but you can still enjoy non-dairy types of ice cream such as soy ice cream or sorbet. Lactose free soy milk can be used for creating something similar to the ice cream you love. Or use fruit to enjoy refreshing sorbets. You can easily make both at home and avoid the over-priced pints at the grocery store. Add this to my Recipe Box.

Instructions

Lactose-Free Vanilla Ice Cream

1

Combine 1 1/2 cups of soy milk powder, 3 1/2 cups soy milk and 2/3 cup water in a blender until the powder is fully dissolved.

2

Pour the soy milk and water mixture into a large saucepan over medium-low heat and add in the 1 1/2 cup sugar, 1 tbsp. vanilla extract and 1 tsp. cider vinegar. Stir constantly until the mixture is very thick, like syrup.

3

Pour the mixture into an ice cream maker to freeze, according to the manufacturer instructions.

4

Pour the mixture into an uncovered metal loaf pan and place in the freezer for about 1 hour, if you don't have an ice cream maker. Remove the pan from the freezer and blend ice cream for 30 seconds, then place back into the metal loaf pan. Repeat the blending every 30 minutes until the ice cream has reached the desired ice cream texture.

Sorbet

5

Pour 1 3/4 cup water and 2 cups of sugar into a small pot on the stove and bring to a low boil over medium heat. Boil for 1 minute, or until the sugar fully dissolves in the water.

6

Remove the mixture from the heat and let it cool slightly, then stir in 2 cups of your chosen flavor, such as lemon juice or zest for lemon sorbet, or pureed raspberries for raspberry sorbet.

7

Pour the mixture into an ice cream maker if you have one and freeze according to the manufacturer instructions. Taste and add a squeeze of lemon juice to balance out overly sweet flavors if necessary.

8

Pour the mixture into a metal baking pan if you do not have an ice cream maker, and place in the freezer for two to three hours until firm. Stir the sorbet every 30 minutes.

9

Scoop and serve the sorbet in individual serving bowls.