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Lactose Free Ice Cream Recipe 1765925388.6102252

lactose free ice cream recipe

  • Author: Sarah Williams
  • Total Time: 535 minutes
  • Yield: 6 servings 1x
  • Diet: vegan, dairy-free, lactose-free

Description

A rich, lactose-free ice cream base made from full-fat coconut milk, featuring a sophisticated homemade cardamom date caramel swirl and crunchy toasted pecans.

Ingredients

Scale
  • 3.3 cups full-fat coconut milk (chilled overnight)
  • 0.8 cup unsweetened oat milk or light coconut milk
  • 0.5 cup maple syrup
  • 1 tablespoon cornstarch
  • 1 teaspoon vanilla extract (alcohol-free)
  • 0.5 teaspoon fine sea salt
  • 1.3 cups pitted Medjool dates
  • 1 teaspoon ground cardamom
  • 1 tablespoon refined coconut oil (melted)
  • 0.5 cup raw pecan halves

Instructions

  1. Toast Pecans: Preheat oven to 325°F. Spread pecans on a baking sheet and toast for 8-10 minutes until golden and fragrant. Let cool completely, then roughly chop half for the swirl and reserve the remaining half for garnish.
  2. Make Cardamom Date Caramel: Soak dates in 0.5 cup boiling water for 10-15 minutes to soften. Drain, reserving the water. Blend dates, 0.25 cup reserved water, cardamom, melted coconut oil, and a pinch of salt until smooth. Add extra reserved water by the tablespoon if needed to reach a thick, pourable consistency. Let cool fully.
  3. Prepare Ice Cream Base: Whisk together coconut milk, oat milk, maple syrup, cornstarch, and salt in a medium saucepan. Heat over medium heat, whisking constantly, for 5-7 minutes until the mixture thickens slightly and begins to simmer. Remove from heat and stir in the vanilla extract. Pass through a fine sieve if any lumps remain.
  4. Chill and Churn Base: Chill the prepared base in the refrigerator for at least 4 hours, or overnight, until completely cold. Churn the base according to your ice cream maker’s instructions until it reaches a soft-serve consistency (approx. 20-30 minutes).
  5. Layer and Assemble: Layer the churned ice cream base, cooled caramel swirl, and chopped pecans in a freezer-safe container. Repeat the layers, then gently swirl with a knife or skewer to create ribbons.
  6. Freeze to Finish: Cover tightly and freeze for at least 4-6 hours, or until fully firm. Let the ice cream soften at room temperature for 5-10 minutes before serving. Garnish with remaining pecans.

Notes

For best results, only use the thick cream from the top of the chilled full-fat coconut milk cans. Ensure the base is thoroughly chilled before churning to avoid a grainy texture. If using a no-churn method, freeze the base for 45-60 minutes, then use a hand mixer to blend thoroughly, repeating 2-3 times before adding the swirl and freezing.

  • Prep Time: 25 minutes
  • Cook Time: 10 minutes
  • Category: dessert
  • Method: churning, no-churn
  • Cuisine: general

Nutrition

  • Serving Size: 1 serving
  • Calories: 400 kcal
  • Sugar: 40 g
  • Sodium: 190 mg
  • Fat: 16 g
  • Saturated Fat: 9 g
  • Unsaturated Fat: 7 g
  • Trans Fat: 0 g
  • Carbohydrates: 40 g
  • Fiber: 4 g
  • Protein: 2 g
  • Cholesterol: 0 mg

Keywords: lactose free, ice cream, coconut milk, cardamom, date caramel, pecan, no-churn, dessert, dairy-free, vegan

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Find it online: https://easydashrecipes.com/lactose-free-ice-cream-recipe/