I scream, you scream, we all scream for ice cream! But does your stomach scream back at you when you have just a scoop of that delicious frozen dessert? Well, don’t you worry because this Lactose free Vanilla Ice Cream will melt all your tummy troubles away. It’s made with real dairy milk and has all the delicious flavor and creaminess of regular ice cream yet none of the troubles associated with lactose!
Top this homemade lactose free ice cream with a spoon of simple cherry compote or rosemary peach sauce, or make a classic banana split. However you make it, you’ll be ready to tackle the summer heat with this delectable frozen treat!
What is lactose and what causes lactose intolerance?
Lactose is the sugar found in milk and other dairy products. Lactose intolerance is caused by the lack of lactase, an enzyme in your intestine, which facilitates the digestion of lactose.
How to make Lactose Free Homemade Ice Cream
This simple Vanilla Ice Cream recipe is made lactose free by using lactose free whole milk instead of regular whole milk or cream. It is made with a custard base, which uses egg yolk to thicken and to give it a richer taste and also cornstarch to enhance its creaminess.
Lactose Free Ice Cream Process Photos Step 1 – 6
- In a stand mixer bowl, add 6 egg yolks.
- Turn the mixer on low speed and slowly add sugar while beating.
- Continue beating, until the mixture is creamy and light in color. When you lift the whisk up, it should fall off the whisk slowly in a thick stream.
- Add milk to a saucepan, reserving 2 tablespoons to mix with the cornstarch. Set the cornstarch slurry aside. Split and scrape the vanilla bean, add both the seeds and the pod to the saucepan and heat over medium heat until simmering. Temper the hot milk into the egg mixture, by pouring a couple of tablespoons of hot milk into the egg mixture at a time.
- Transfer the liquid mixture back into the saucepan once all of the hot milk has been added. Heat on medium low heat until the mixture thickens and reaches 175°F – 180°F, approximately 4 – 5 minutes. About 30 seconds before you take it off the heat, pour in the cornstarch slurry. This will make the custard thicken further.
- Take the custard off the heat. It should coat the back of a spoon, and not run off when you swipe your finger across the middle. Stir in a pinch of salt. Allow the custard to cool and refrigerate overnight.
Lactose Free Ice Cream Process Photos Step 7 – 8
- Add cold custard mixture to an ice cream maker. I use my KitchenAid ice cream maker attachment. If you don’t have a KitchenAid mixer, there are a variety of ice cream makers you can purchase.
- Churn according to manufacturer’s directions. I churn mine for 20 minutes until soft serve consistency. Transfer churned ice cream to an airtight container and freeze for at least 4 hours before serving.
Is lactose free ice cream dairy free?
Many lactose free ice cream are dairy free, and are made with milk alternatives like coconut milk. For example, these Blueberry Popsicles are made with coconut yogurt; they are both dairy free and lactose free.
But not all lactose free ice cream are dairy free. This particular lactose free vanilla ice cream recipe is made with lactose free dairy milk.
Where can I find lactose free milk?
You can find lactose free milk at any regular grocery store. The most common brand is Lactaid, which specializes in many lactose free products, from milk to ice cream and even cottage cheese.
Brands like Horizon Organic and Organic Valley also make lactose free milk. You can even find store brand lactose free milk like Market Pantry at Target and Lucerne at Vons and Albertsons.
How to serve homemade Ice Cream
You can serve this ice cream just as you would any other ice cream. Try some of these fun ideas:
- Add a few scoops on top these Spicy Stout Brownies and drizzle Dulce de Leche over to make ice cream sundaes. Don’t forget the whipped cream!
- Make easy ice cream sandwiches with crackers like these Ritz Crackers Ice Cream Sandwiches.
- Crumble up a few Peanut Butter Cookies or Dark Chocolate Brownie Cookies to use as mix-ins.
- Use it to make a No Bake Ice Cream Pie with an Oreo Crust.
Why is my homemade ice cream icy?
Large ice crystals forming in the ice cream mixture will cause ice cream to be icy. This is a very common problem with homemade ice cream, which was lessened with the addition of cornstarch in this recipe.
How can I make creamier homemade ice cream?
Iciness can be reduced by increasing the fat content in the ice cream mixture or adding ingredients that will lower the freezing point of water.
You can increase the fat content of your homemade ice cream mixture by:
- Using cream or half and half instead of milk. Note that this will make a non lactose free version since there is no lactose free cream or half and half. (Update 10/22: a reader informed me that Land O’ Lakes make a lactose free half and half)
- Adding a soft cheese to the ice cream mixture, such as cream cheese like this Honey Lavender Ice Cream or mascarpone cheese like this Mascarpone Ice Cream. This will also make a non lactose free ice cream since cheese contains lactose.
You can reduce the freezing point of water by:
- Substituting part of the sugar for corn syrup. I tested this recipe by substituting ¼ of the sugar with corn syrup and also ½ of the sugar with corn syrup. The ice cream with ¼ corn syrup turned out to be creamier than the one with ½ corn syrup. If using corn syrup, add it in Step 6 after you take the custard off the heat.
- Adding cornstarch like in this recipe. A cornstarch slurry should be added in Step 5 just before you take the custard off the heat.
Substitutions
Can I use regular whole milk, cream or half and half?
Yes, you can certainly use regular whole milk, cream or half and half in this recipe. However, just note that your ice cream will not be lactose free anymore if you do.
Half and half or cream will also give the ice cream a much richer taste due to the higher fat content compared to whole milk.
What can I use instead of vanilla bean?
Vanilla bean can be quite expensive, sometimes costing between $3 to $5 for just one whole bean. So it is only natural to look for alternatives.
- You can use vanilla bean paste just as you would whole vanilla bean in this recipe. One tablespoon of vanilla bean paste is equivalent to one whole vanilla bean. Vanilla bean paste is cheaper, and a jar will last you a while.
- You can also use pure vanilla extract. One tablespoon of vanilla extract is equivalent to one whole vanilla bean or one tablespoon of vanilla bean paste. If using vanilla extract, you need to add it to the custard mixture in Step 6 after you take it off the heat.
If you make this recipe, please let me know! Leave a comment, send me a photo, rate it and don’t forget to tag me @wildwildwhisk on Instagram. I’d love to see what’s cooking up in your kitchen. Cheers!
📖 Recipe card
Lactose free Vanilla Ice Cream
Ingredients
- 6 egg yolks
- 1 cup sugar (170 g)
- 3 cup lactose free whole milk (740 g)
- 1 whole vanilla bean
- 2 tablespoon cornstarch (15 g)
- A pinch of salt
Instructions
- In the bowl of a stand mixer, add egg yolks and beat on low speed. Slowly add sugar and continue beating until light in color and creamy.
- Add milk to a medium saucepan, reserving 2 tablespoons to mix with cornstarch in a small bowl to make a cornstarch slurry. Set the cornstarch slurry aside.
- Split the vanilla bean with the tip of the knife and scrape out the seeds. Add both the vanilla bean seeds and pod to the saucepan with the milk. Heat over medium heat until simmering and temper into the egg mixture by adding just a little bit of hot milk, a few tablespoons at a time, to the mixture with the mixer on low speed. Allow to incorporate before pouring in more.
- Once all of the hot milk has been added to the egg mixture, pour the entire liquid mixture back into the saucepan and heat on medium low heat until the mixture thickens and reaches 175°F - 180°This will take approximately 4 - 5 minutes.
- About 30 seconds before you take the custard off the heat, pour in the cornstarch slurry set aside earlier while stirring, the custard will thicken further. If the cornstarch has settled to the bottom of the bowl, mix it up before pouring the slurry into the hot custard.
- Take the saucepan off the heat and stir in a pinch of salt. Allow ice cream base to cool to room temperature uncovered and refrigerate overnight or until cold enough (39°F) to use in an ice cream maker. DO NOT PUT HOT MIXTURE INTO ICE CREAM MAKER.
- Churn in an ice cream maker according to manufacturer’s directions. I churn mine for 20 minutes.
- Transfer churned ice cream to an airtight container and freeze for at least 4 hours before serving.
Notes
- You can find lactose free milk at any grocery store. I have used the following brand personally: Lactaid, Horizon Organic, Organic Valley, Market Pantry, Lucerne.
- You can use regular whole milk, half and half, or cream to make a non lactose free version.
- You can substitute 1 whole vanilla bean with 1 tablespoon of vanilla bean paste, or 1 tablespoon of pure vanilla extract. Vanilla extract needs to be added to the ice cream base when it is taken off the heat.
- DO NOT use imitation vanilla extract.
- Cornstarch is used in this recipe to enhance creaminess. Corn syrup could also be used for the same purpose. If you want to use corn syrup, replace ¼ cup of sugar with ¼ cup of corn syrup.
- This recipe yields about 1 - 1.5 quarts.
Nutrition
This post was originally published on 7/6/2014. The recipe has been updated and republished on 8/6/2019 with the latest improvements, extra tips and process photos to help you in the kitchen.
I really want to try this but I don’t have an ice cream maker. Is there a way to do this without one? Thank you!!
Hi Kelly, I’m so sorry, this recipe requires churning of the custard mixture to turn it into ice cream, so you need to have an ice cream maker. I have some no churn ice cream recipes (mango ice cream and coffee ice cream) but they are not lactose free because they contains cream and condensed milk. Churning the ice cream base aerates the mixture, in no churn ice cream this is achieve by folding whipped cream into the mixture which is already aerated. There is just not a way to do no churn with a custard base ice cream 🙁
You have no idea how excited I was to find this recipe! My husband became lactose intolerant (after enjoying milk, cheese & ice cream his whole life). I tried in vain to find a dairy free ice cream he liked. All meh. He eventually asked me to stop buying them because it just didn’t taste good. Then I saw this recipe and was able to find lactose free half-and-half at Whole Foods. Followed the recipe exactly (used corn syrup instead of the slurry). Delicious! I found a different Pinterest recipe for mint chocolate chip and used your base recipe but I left out the vanilla bean (used extract) and added mini morsels and mint extract. Another hit! So grateful for this recipe — thank you!
Hi Dianne!! I’m so happy to hear this recipe was able to let you guys enjoy ice cream again. Thank you so much for taking the time to leave a review 🙂
How long will the ice cream stay in the freezer? I’m planning make your own sundaes for my son’s birthday so need to allow enough time to make vanilla, strawberry and chocolate ice creams plus the accompanying syrups etc. Btw my son is turning 35 lol
Hi Laura, it will keep for as long as regular ice cream you get from the store. 2-4 months max for best quality. Happy birthday to your son!! How fun that you’re making all the flavors for him!
Laura! Do you think I could use this recipe in the Ninja Creami? Thanks
Hi Tara, I don’t have a ninja creami but it looks like an automatic ice cream maker which should works in place of the kitchen aid ice cream maker that I used, just ensure the size is appropriate for the amount of custard. It looks like it makes a pint at a time.
What would you suggest as a sweetener to make this a sugar free version?
Hi Patricia, I don’t have a lot of experience with sugar free sweetener. I think you can try using the type with taste you like the best, just be aware that the texture of the ice cream may change, I want to say it might not be as creamy.
Hello Patricia,
You can use agave nectar in place of regular sugar, it would also give it nice mouth feel, much like corn syrup-just healthier.
This recipe is the one I used to make some lactose free vanilla ice cream for a Ice Cream Fellowship at church tonight. I got to sample some of it along with freezing the rest (in the meantime) and then it tastes so good. I used 1 tsp of vanilla flavoring instead of vanilla bean and it turned out great.
I’m glad to hear you enjoy the recipe, Ellen. I hope everyone at church enjoyed it too 🙂
I just enjoyed 2 scoops of this delicious lactose free ice cream. I added chopped dark chocolate and a handful of toffee chips! Finally I can enjoy ice cream again! Thank you again for this amazing easy recipie. I’m looking forward to exploring more add ins and flavors.
So glad to hear you enjoy this, Tammy! I would appreciate so much if you have a chance to come back and give this recipe a 5 star rating!
I used your recipe as a base for a lactose-free Vietnamese coffee ice cream I made – absolutely delicious! I was nervous about tempering the eggs, but everything turned out fine. Thank you so much for your recipe!
I’m happy to hear! Thank you so much for trying out the recipe 🙂
I excited to try your recipe. BTW, Green Valley Creamery makes lactose free cream cheese and other products. They are available at Whole Foods and I know a couple of our local groceries & they sell straight from their website https://greenvalleylactosefree.com/
Thanks for the info Debi! Hope you like the ice cream 🙂
I was so excited to try this but mine just turned into cold soup. I am not sure what happened. The flavors were for sure on point though.
Hi Alaina, sorry this didn’t turn out the way you expect. Did you use an ice cream maker? Did you freeze the ice cream?
Awesome and interesting article. Great things you’ve always shared with us. Thanks. Just continue composing this kind of post.
Hello!
What exactly is in your Cornstarch Slurry? You say to add it… but don’t actually specify how to make it.
Instruction step #2 tells you how to make the slurry.
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I need a receipt for lactose free coffee ice cream made with instant coffee
You can add instant coffee to the milk in this recipe. Use as much or as little as coffee to your taste, I suggest starting with the suggested amount on the packaging when you dissolve it in milk, then add a little more to account for the volume of eggs in the recipe, and then maybe a little more if you like it stronger.
I absolutely love this recipe… I added a punnet of pureed strawberries and it was of the charts…
Mmm the strawberries sound delicious in this!
Could you do a recipe for black raspberry lactose free ice cream? It’s my favorite ice cream that I had to give up because I’m lactose intolerant and I’ve had no luck finding it in stores so I would like to make my own but don’t know how to.
Hi Geneva, I’ve never had that ice cream before so I don’t know how to replicate it. You could try making a raspberry compote and swirl it into the vanilla ice cream.
I used the Land O’ Lakes lactose free half and half and the ice cream came out wonderful – it was really good and creamy. My kids who normally eat lactose free ice cream said this tasted just like real cream ice cream. I want to try making chocolate but how much melted chocolate should I use? Or do you suggest the cocoa powder over the melted chocolate?
Hi Susan, thank you for trying the recipe and I’m glad the kids approved! A lot of people have asked me about a chocolate version, I really need to make it 🙂 but I usually refer them to Alton Brown’s chocolate ice cream recipe for how he adds the cocoa powder and the amount.
I have made this recipe a few time already and has been great.
I will like to know if I could add cocoa to make it chocolate ?
Thank you so much.
Hi Clara, yes some of the readers have modified this recipe to make chocolate ice cream, you can refer to this recipe by Alton Brown.
The sugar measurements seem to be off. I weighed out 1 cup of sugar and it came out to 215g, not 170g as the recipe states. Why is it so drastically different? Not sure which measurement to go by….
Hi Ian, every measuring cup can be a little different. I always put cup measurement and the exact weight that I used from when I’m measuring it. Cup is for convenience, but not always exact, please use weight measurement unless you’re okay with the ice cream being a little bit sweeter.
What happens if I use artificial vanilla extract? I just did by accident and want to know if I should start over or not.
Hi Emma, it’s not going to affect the final product chemically but it will taste artificial. That’s the only reason I prefer pure vanilla extract, especially since that is the main flavor of this ice cream. You do not need to start over, but I highly recommend the pure stuff for next time.
Do you have recommendations for a low-fat lactose free ice cream? I find that not only am I sensitive to lactose, but anything fatty bothers my tummy as well. Would this work w/ fewer egg yolks or 2% milk? Beckon makes amazing lactose-free ice cream but all their ice cream is high in fat so I haven’t tried it. I am also low-FODMAP so I need to avoid Agave syrup, honey etc. Thanks. FWIW-I too have the Kitchen Aid ice cream attachment.
Hi Julie, you can try Lactaid 2% milk, Costco also has a 2% lactose free milk. Lactaid even makes a 1% and a fat free version, but the problem with cutting the fat too much is you will start to lose the milky taste and creaminess of the ice cream. I can’t attest to how the ice cream will taste since I haven’t made it but I want to say 2% should be fine. If you decrease the number of egg yolks, I think you may want to increase the amount of cornstarch. Can you have regular sugar or do you need something special? If you try it, let me know how it turns out.
I don’t ever comment on websites for anything… but I felt this recipe was worth me mentioning that this is by far THE best lactose-free ice cream (or really any ice cream) recipe out there. I use lactose free half and half and the recipe makes the creamiest dairy-free ice cream out there. I constantly get requests from my husband (who is not even lactose intolerant) and friends. I made a gluten free version with gluten-free oreos for my celiac and lactose intolerant friend and she was so touched because she hadn’t had cookies-n-cream ice cream that good in so long. I’m trying a mint cookies-n-cream version tonight per request.
aaaaall this to say… thank you so much for this recipe!! 🙂 many friends and family thank you!
Thank you so much Lily!! I really appreciate you taking the time to write this review. It really made my day and I’m so happy to hear that this recipe brought joy to all your friends and family.
This ice cream turned out perfect and I’m so happy!!
Excellent Kathy! So good to hear 🙂
Omg I’ve tried a few recipes and this is far the best.
It’s in the freezer but I had a taste just now and it’s gorgeous. I can get both lactose free milk and cream here where I live and did half and half. Thank you I can’t wait to try adding different flavours because I can only get vanilla on the island so it’s great I’m now able to make my Own.
OMG, lucky you to get your hands on lactose-free cream! Thank you so much for trying out this recipe, I hope you’ll be having lots of delicious ice cream this summer 🙂
Would I be able to make this recipe without a Ice-Cream maker?? HELP??
Have you ever made ice cream with rock salt? I remember it as a school science experience but that could work, see this recipe for method, but you can use the lactose-free ice cream base. The only thing I would caution is if the bag is punctured, you might end up with salty ice cream.
Another method you can try is put the ice cream base in a mixer or bowl, freeze it for a bit, then take the container out and mix it for a bit, then freeze, mix, freeze, mix. This is to distribute the ice crystal so the ice cream is not too icy until it is completely frozen. But I think an ice cream maker would still be the best…
Hi! I have been searching for a lactose free ice cream recipe *using dairy* and yours is the only one out there (thank you!) Can I pick your brain? I am looking to make *chocolate* ice cream using my lactose free cows milk… (I have made chocolate ice cream before using cocoa powder and it’s delicious. For this recipe I was also using regular 3% milk and whipping cream — ouch our bellies!) Do you think it would be possible to follow your recipe to make chocolate ice cream? If so, what kind of chocolate would you suggest using (baker’s choco or would cocoa powder work?) and at what point would you suggest adding it to the mixture? Thanks in advance! 🙂
Hi Lissie, I think it’s certainly possible to make a chocolate version of this. I would probably use cocoa powder and add it to the milk before you heat it up, check out this recipe by Alton Brown, he adds the cocoa powder and then heat the milk, and then temper into the egg. Other than that you can follow the recipe exactly.
If you use chocolate instead of cocoa powder, I would recommend eating chocolate, and not baker’s chocolate. You would melt the chocolate in the hot milk just as you would cocoa powder.
Amazing! Thank you so much!! 🙂
Can I make this recipe without a ice-cream maker.
Have you ever made ice cream with rock salt? I remember it as a school science experience but that could work, see this recipe for method, but you can use the lactose-free ice cream base. The only thing I would caution is if the bag is punctured, you might end up with salty ice cream.
Another method you can try is put the ice cream base in a mixer or bowl, freeze it for a bit, then take the container out and mix it for a bit, then freeze, mix, freeze, mix. This is to distribute the ice crystal so the ice cream is not too icy until it is completely frozen. But I think an ice cream maker would still be the best…
When would I add my crushed candy canes?
Are you asking to add crushed candy cane to the ice cream? Any add ins can be added when you’re churning the ice cream during the last 5 mins. Or you can simply use it as toppings when you serve it.
I will definitely be trying this ice cream base out. I love homemade ice cream….. I love ice creams…. but my lactose intolerance has dampened my enjoyment. Just wanted to say, I read through the comments and am I glad that I did!!!!! I have never known Until now, that companies were producing Cow 1/2 & 1/2 !!!!!!!! I live in a country town so having access to lactose free products is a nightmare to try and find….. thank you for the tip!
Hey Emmi, thanks for visiting, let me know when you try the recipe and of course if you have any questions at all.
I tried this and it turned out amazing!! I added finely grounded white chocolate chips, semi sweet chocolate chips, crushed candy canes and peppermint essential oil! Soooooo yummy!!
Wow sounds like an amazing version for the holidays! So glad to hear you liked it 🙂
Can this be adapted to make brai… er I mean Matcha green tea?
Yes you can stir in the Matcha powder at the end in place of the cornstarch. I’m not entirely sure how much Matcha would be enough but you might want to start with 2 tablespoons and more to your taste.
I ended up using 4 yolks, plus 2 WHOLE eggs. Left out the corn starch and added 4.25 ounces of Hershey’s, Special Dark, Mildly Sweet Chocholate. Wow! You can use vegan chocolate if you want a completely lactose free dessert!
Excellent Danny, this is such a great base for customization. I’m glad you enjoy it!
Hello Trang. You mentioned that there is no lactose free heavy cream or 1/2 and 1/2. You are half right and half wrong. Land O’ Lakes produces a lactose free 1/2 and 1/2. I was looking this information up to make lactose free ice-cream for my daughter and found this at Walmart.
Thanks for the info Karen, I did not know Land O’ Lakes makes that! Will update my post to include!
Also Organic Valley does have a lactose free half and half as well. I use it with my ice creams. 🙂
I just made the base and added some cocoa powder and its very thick. Its chilling in the fridge now but it almost like pudding. Will it still work or did i do something terribly wrong?? Please help!
It will still work. With the cornstarch, the base is a lot thicker than a typical custard base, but it will churn up creamier. Since you added cocoa, it makes it even thicker cuz the extra powder thickens it more. I think it will be a super creamy and thick chocolate ice cream. I’d love to hear how it turns out for you, come back and let me know!
Looking forward to making this. If I wanted to add fresh peaches, how should I incorporate them into the recipe? Thanks!
You can chop the peaches in the food processor until it’s just a little bit chunky, not quite a smooth puree but you don’t want the pieces to be too big when they freeze. Add the pureed peaches during churning, when you have 5 minutes left on the timer.
So, do you cut the vanilla bean open and scrape the beans out?
Yes, apology the direction wasn’t clear, you split it open, scrape out the seed, add both seed and pod to the milk and heat it up.
This looks super creamy and gorgeous and reading the other comments, I’m excited at the flavour opportunities I could make with this recipe
Do you have any other lactose free recipes? We just recently discovered my 3 year old is lactose intolerant but I still want her to enjoy everything.
Are you looking for ice cream type recipe in specific or any recipe that’s lactose free? I’ll link to a few below, but let me know if there’s anything you’re looking for in particular.
Blueberry Popsicles made with coconut yogurt.
Banana Nut Muffins with absolutely no dairy.
Olive Oil Rosemary Madeleines made with olive oil instead of butter.
How can I make this strawberry lactose free?
You can try adding ground freeze dried strawberry when heating up the milk. You’ll need a food processor to get the freeze dried strawberry in powder form, see this Strawberry Shortbread Cookies recipe for example. I usually get freeze dried strawberry at Target. I would use the whole bag, it should give enough strawberry flavor. But you might need to experiment since I have never made this before and am only giving advice based on what I would do if I was to make this.
What would be the best way to make this chocolate? Should I add sugar relative to the amount of cocoa I add to the recipe to compensate, or add enough cocoa to balance the sugar already in the recipe? Thanks.
I would add enough cocoa powder to balance the sugar, about 6 tablespoon will be enough. Also, don’t skip vanilla, the flavor will be flat if you do. If you don’t want to buy vanilla bean, just stir in extract when the mixture is at room temperature.
This works very well for chocolate!
Excellent, thanks for the feedback Guy!
Hi!!
First of all, thank you so much for this recipe! I live in a very rural town so I don’t have access to a lot of the ingredients needed in a lot of the lactose free recipes. This one has the most simple and accessible ingredients which is amazing. Here we only have access to the artifical vanilla extract so that is what I used. I used 2 tablespoons which I found wayy too sweet for me but my other half loved it!
I have a friend visiting soon who has a dairy allergy so I was wondering if this might work with almond milk?
Hi Kayla, I’m so glad you’re able to enjoy the recipe 🙂 I’m afraid almond milk won’t yield the same creamy taste because it is very low in fat content compared to dairy milk. If you can find canned coconut milk, I suggest mixing half canned coconut milk and half almond milk to increase the fat content, I think that will work better. Just make sure it’s canned coconut milk and not the carton one because the canned variety is higher in fat.