Lactose-Free Vanilla Ice Cream with Fody Peanut Butter Chocolate Quinoa Crumbles
Description of Fody's Low FODMAP, Lactose-Free Vanilla Ice Cream with Fody Peanut Butter Chocolate Quinoa Crumbles
We are happy to report that lactose-free dairy performs just as well in ice cream recipes. This low FODMAP vanilla ice cream recipe is very straightforward and does not require you to make a custard base using eggs. Not only is it easier to make than those more involved ice creams recipes, but it is egg-free as well for those so inclined.
You do need an ice cream maker.
You can use regular granulated sugar, but it will take more time to dissolve. If you take the time to buy superfine sugar (also called extra-fine or caster sugar) the mixture will come together more quickly.
You can certainly make and serve this ice cream plain - and there are plain vanilla ice cream lovers out there, for sure - or follow the directions for chocolaty, peanut butter crunchy inclusion throughout the low FODMAP dessert made with Fody's Peanut Butter Chocolate Quinoa Low FODMAP Snack Bars.
960ml lactose-free half-and half
198g sugar, preferably superfine
2 tsp. vanilla extract
2 Fody Peanut Butter Chocolate Quinoa Snack Bars (crushed finely; optional)
Whisk the half-and-half, sugar and vanilla together in a bowl until sugar dissolves (superfine sugar will dissolve more quickly). Churn according to ice cream machine manufacturer’s instructions. Just prior to the ice cream coming to the end of its churning time, add the crumbled Peanut Butter Chocolate Quinoa Low FODMAP Snack Bars, if using.
Continue churning until firm. Low FODMAP ice cream can be served right away, but it will improve in texture and flavor if frozen overnight. Simply pack into airtight container and freeze overnight or up to 1 week. It will last longer than that, but the texture will degrade somewhat (the ice cream looses some creaminess and the Fody snack bars lose crunch).
Recipe created by Fody