In a lactose intolerant household, the subject of ice cream can be a sore spot. Although you can find Lactaid ice cream at the grocery store, you’ll be hard pressed to find a flavor other than vanilla or, if you’re lucky, chocolate (wa waaaa). Enter: thrift store ice cream maker.
We tried coconut milk and banana ice cream and other vegan (and therefore dairy-free) options, but they just weren’t all that good, to be honest. They tasted like some other frozen treat, not ice cream (go figure). After some recipe research, testing, and tweaking, the following is our go-to, fat-free, Lactaid ice cream recipe:
3/4 cup sugar
1 envelope unflavored gelatin
4 cups of Lactaid milk (we use skim due to a fat sensitivity, but whole milk is much better)
Begin by mixing your sugar, gelatin, and milk together in a saucepan over medium heat. Cook and stir until it is just about to boil. Remove from heat.
In a mixer, beat your eggs. If you wish to add some kind of flavoring to your ice cream, throw it in with the eggs now. I added 2 tbsp lavender and some honey to this batch. Our favorite addition is throwing an entire small jar of Nutella in at this point (if you do, only use 1/2 cup sugar or even less).
Temper the eggs by adding the hot milk mixture gradually with the mixer on. I use a measuring cup and add 1/2 cup at a time. Do not do this too fast at risk of cooking your eggs (you don’t want solid bits of scrambled eggs in your ice cream–very unpleasant).
When you have added all of your mixture to the eggs, return all to saucepan and cook for 1-2 minutes more while stirring.
Cover mixture and chill for 4+ hours (I usually just do overnight). Come morning it will not be a pretty sight (remember that gelatin packet?), but don’t be afraid.
Freeze the mixture according to your ice cream maker instructions.
And enjoy, my gassy, lactose-intolerant friends!