Everyone loves ice cream. But not everyone can eat it. For those who are lactose intolerant, ice cream may seem like a forbidden pleasure. But it doesn't need to be. The top recipe is a chocolate-y treat that is cool and creamy, without the cream. The second recipe is great for diabetics and for those who want to cut down on sugar. Lactose Intolerant's Delight 2 (12-ounce) cans evaporated goat's milk 1 (6-ounce) package instant chocolate pudding mix 3/4 cup sugar 1 teaspoon vanilla extract 1 cup lactose-free milk Place 2 cans of evaporated goat's milk in the refrigerator for 2 hours to chill. In a large bowl, combine the ingredients and whisk together until the sugar dissolves. Pour mixture into an ice cream machine and churn according to manufacturer's instructions (approximately 25-30 min.). Serve immediately or store in a air tight container in the freezer. Makes 2 quarts. From recipezaar.com. Diabetic Homemade Ice Cream 13 ounces evaporated milk 2 tablespoons sugar substitute of choice (such as saccharine, Splenda or aspartame) 1 1/2 cups whole milk 1 tablespoon vanilla 3 eggs (well beaten) Combine evaporated milk and sugar substitute. Beat well until sweetener is dissolved. Add whole milk and vanilla; beat well. Add eggs; beat eggs into milk mixture vigorously. Pour into ice cream maker. Freeze according to manufacturer's directions. Makes 8 servings. From informationaboutdiabetes.com.