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.
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.