Ice Cream- Lactose Intolerance's Delight! |
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Prep Time: 5 Minutes Cook Time: 25 Minutes |
Ready In: 30 Minutes Servings: 6 |
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My husband has been Lactose Intolerant for years and has relied on Frozen Yogurt as a substitute. Last Christmas I received an ice cream attachment for my stand mixer and was excited to try my hand at making Fro-Yo. To my dismay my Frozen Yogurt was always too tangy for our taste. Just yesterday, I came across canned evaporated Goat’s Milk at Walmart and tried this recipe out with RAVE reviews from my family. Goat’s milk is easy to digest and is a great substitute for Cow’s milk (surprisingly doesn’t have a “funky” taste like I assumed)! I hope you all enjoy it as much as we do! Ingredients:
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 |
Directions:
1. 1. Place 2 cans of Evaporated Goat's Milk in the fridge for 2 hours to chill.
2. 2. In a large bowl, combine the ingredients and whisk together until the sugar dissolves.
3. 3. Pour mixture into an ice cream machine and churn according to manufacture's instructions (approximately 25-30 min.).
4. 4. Serve immediately or store in a air tight container in the freezer.
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