Fact: It’s never too cold for ice cream.
I love ice cream and don’t mind eating it evLactose-freecold and snowing outside…..like it is right now. Unfortunately, I’m also lactose intolerant and can only eat a few bites of real ice cream before my stomach starts to get upset. Lactose free ice cream can be hard to find in stores and has a very limited flavor selection. So, for a while now, I have been experimenting with making my own lactose free ice cream. My latest flavor, hot chocolate, is quick and easy to make.
My secret to great lactose free ice cream is Cool Whip. Cool Whip does contain sodium caseinate, which is derived from milk, but it is actually considered non-dairy since there is such a small amount. I also like to use Mimi Creme, a vegan alternative to heavy cream, because it gives the ice cream a nice, creamy texture. However, you can substitute milk for Mimi Creme but the final product will not be as creamy.
The ice cream is a blank slate for mix-ins. I chopped up a few ducle de leche cookies to mix in the ice cream but feel free to add whatever you want! Chocolate chips, marshmallows, and graham crackers would all be great mix-ins for this ice cream. Add the mix-ins in the last 5 minutes of churning.
HOT CHOCOLATE ICE CREAM INGREDIENTS
(MAKES ABOUT 1/2 PINT)
- 1 cup Cool Whip Lite, thawed
- 1 cup 2% lactose free milk
- 1 cup Mimi Creme sugar free sweetened (or another cup of milk)
- 1/8 teaspoon cinnamon
- 3 packets of non dairy hot chocolate mix
WHAT TO DO
Mix all ingredients together until well blended. Pour into ice cream maker and freeze according to manufacturer’s instructions.