Although I can purchase ready-made lactose-free ice-cream at the supermarket I always felt unwell after eating it, which is why I started making my own ice-cream. Now I know why I had a reaction to eating the processed version: it contains gluten (read about why I am gluten-free, here).
The bought version also contains 10 ingredients as opposed to my home-made version with 3 ingredients. As I have pointed out in a previous post, I use an ice-cream maker, but you can also make it using your food processor, you just need a few more steps which you can read about here.
If you are interested in a dairy-free version, try my coconut ice-cream recipe.
Lactose-Free Vanilla Ice-Cream
1/2 cup rice malt syrup
900ml lactose-free cream
1-2 teaspoon vanilla extract
1. Combine all the ingredients in a jug or bowl with a spout. Using electric beaters, beat the cream mixture until the rice malt syrup completely dissolves, about 3 minutes.
2. Pour the cream mixture into an ice-cream maker and allow it churn until the ice-cream is thick and creamy – my machine takes about 30 minutes. Pour into an air-tight container and store in the freezer. The ice-cream can freeze quite hard, so I try to make it a couple of hours before I intend to use it so that it is still soft enough to serve easily.
This ice-cream is delicious on its own or with your favourite toppings. I also serve it with home-made gluten-free brownies, Orange and Almond Cake or as a key ingredient in my Raspberry and Macadamia Ice-Cream Pudding.