I love ice-cream! It is my favourite dessert of all time and I just can’t go pass vanilla or strawberry – yumm!! Luckily it is really easy to make a low fodmap version of ice-cream, and I even make mine sugar free using rice malt syrup instead. My children love it and they don’t get the sugar high that comes will a bowl full of sweet, sweet ice-cream. I especially love making ice-cream myself as I know exactly what is in it – no nasty preservatives or numbers.
I am lucky enough to have Cuisinart Ice Cream maker (thanks Mum!) which I really recommend, however if you have a good food processor you can manage OK, see my notes below.
Lactose Free, Fodmap Friendly Fresh Strawberry Ice-Cream
2 cups of fresh ripe strawberries, sliced
3 tablespoons of lemon juice
3/4 cup of rice malt syrup
3 cups of Lactose Free Cream
1 teaspoon of vanilla essence or extract
In a small bowl, combine the strawberries, lemon juice and 1/4 cup of the rice malt syrup. Stir gently and put in the fridge for 2 hours to allows the strawberries to macerate (release their juices). In a medium bowl, using a whisk or hand mixer, combine the remainder of the rice malt syrup with the cream and vanilla essence. Stir in the juices of the strawberries, leaving the strawberry pieces separate. If you are using an ice-cream maker, pour the liquid into the ice-cream maker and let it work its magic for 25 minutes. Add the strawberry pieces and mix through. Scoop the ice-cream into a suitable container and freeze until you are ready to enjoy it!
Note: If you don’t have an ice-cream maker don’t fret. Simply freeze the liquid in ice cube trays or a shallow pan, and once it is firm, break it up and then process in a food processor. If you want it really creamy you can freeze it a second time and then process again. Stir through the strawberry pieces and enjoy!