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Lactose Free Vanilla Ice Cream

Lactose Free Vanilla Ice Cream
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This lactose free vanilla ice cream recipe delivers the classic, creamy richness of traditional vanilla ice cream without any lactose. Made with lactose-free milk and cream, it offers a smooth, velvety texture and pure vanilla flavor, perfect for those with lactose intolerance or anyone seeking a dairy-free treat. Easy to make with simple ingredients and customizable with delicious variations.

Ingredients

Scale

Dairy Base

  • 2 cups lactose-free milk
  • 1 cup lactose-free heavy cream

Sweeteners and Flavoring

  • 3/4 cup granulated sugar
  • 1 vanilla bean (split and scraped) or 1 tablespoon vanilla extract

Thickener and Enhancers

  • 1 tablespoon arrowroot powder or cornstarch
  • 2 tablespoons cold lactose-free milk (for slurry)
  • Pinch of salt

Instructions

  1. Prepare the vanilla base: In a medium saucepan, combine lactose-free milk, lactose-free heavy cream, and granulated sugar over medium heat. Stir continuously until the sugar dissolves completely and the mixture is warm but not boiling. Add the vanilla bean seeds and pod or vanilla extract. Let the flavors meld gently for a few minutes.
  2. Thicken the mixture: In a small bowl, whisk arrowroot powder or cornstarch with cold milk to create a smooth slurry. Slowly pour the slurry into the warm vanilla mixture, whisking constantly to prevent lumps. Continue cooking for a few more minutes until the mixture thickens enough to coat the back of a spoon.
  3. Cool down the mixture: Remove the saucepan from the heat, add a pinch of salt, and strain the mixture through a fine sieve to remove any vanilla bean bits or lumps. Pour into a bowl and cover tightly with plastic wrap, pressing the wrap directly onto the surface. Chill in the refrigerator for at least 4 hours or overnight.
  4. Churn the ice cream: Pour the chilled mixture into an ice cream maker and churn according to manufacturer’s instructions until thick and creamy, usually 20–30 minutes.
  5. Freeze and firm up: Transfer the churned ice cream to an airtight container and freeze for several hours or overnight until firm and scoopable.

Notes

  • Use high-quality vanilla bean seeds or pure vanilla extract for the best flavor.
  • Chill the base thoroughly before churning for smoother texture.
  • Always strain the mixture to remove lumps and seeds.
  • Taste the base cold before churning to adjust sweetness if needed.
  • Using an ice cream maker gives the creamiest, smoothest results.
  • Mix-ins like nuts or chocolate chips can be added during the last minutes of churning or folded in before freezing.
  • For vegan versions, substitute lactose-free dairy with full-fat coconut milk or almond milk and use plant-based cream.

Nutrition

Find it online: https://amandafood.com/lactose-free-vanilla-ice-cream/