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Home » Recipes » Frozen Treats

Lactose Free Vanilla Ice Cream

By Trang Doan - Aug 6, 2019 (updated Oct 22, 2019) - This post may contain affiliate links.

Jump to Recipe

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!

A scoop of lactose free ice cream on top of the ice cream containerTop 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.

Process of making a homemade ice cream base

Lactose Free Ice Cream Process Photos Step 1 – 6

  1. In a stand mixer bowl, add 6 egg yolks.
  2. Turn the mixer on low speed and slowly add sugar while beating.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
Churning homemade vanilla ice cream

Lactose Free Ice Cream Process Photos Step 7 – 8

  1. 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.
  2. 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.

A scoop of lactose free vanilla ice cream in an ice cream scoop

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.

Homemade vanilla ice cream in a sundae cupIf 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!

Cook’s Tip: Since vanilla is the main flavor for this vanilla ice cream, be sure to use high quality flavoring like whole vanilla bean, vanilla bean paste or pure vanilla extract. DO NOT use imitation vanilla extract.
A scoop of lactose free ice cream on top of the ice cream container

Lactose free Vanilla Ice Cream

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!
4.93 from 13 votes
Print Pin Rate
Course: Dessert, Ice Cream
Cuisine: All, American
Prep Time: 30 minutes
Cook Time: 10 minutes
Inactive Time: 12 hours
Total Time: 40 minutes
Servings: 10 scoops (½ cup size)
Calories: 165kcal
Author: Trang

Equipment

  • Stand Mixer
  • Ice Cream Maker Attachment for KitchenAid Stand Mixer
  • Standalone Ice Cream Maker

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

Serving: 106g | Calories: 165kcal
DID YOU MAKE THIS RECIPE?If you made this recipe and loved it, please leave a comment and give us a 5 STAR review. Mention @WildWildWhisk or tag #WildWildWhisk on Instagram.

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.

This Lactose free ice cream is made with real dairy milk. It's as delicious and creamy as regular ice cream without the troubles associated with lactose! #wildwildwhisk #icecream #lactosefree

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Comments

  1. Dianne

    August 03, 2021 at 8:52 pm

    5 stars
    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!

    Reply
    • Trang Doan

      August 04, 2021 at 10:37 am

      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 🙂

      Reply
      • Laura

        March 31, 2022 at 5:41 pm

        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

        Reply
        • Trang Doan

          April 07, 2022 at 11:32 am

          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!

          Reply
        • Tara

          May 20, 2022 at 8:58 am

          Laura! Do you think I could use this recipe in the Ninja Creami? Thanks

          Reply
          • Trang Doan

            May 20, 2022 at 6:42 pm

            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.

  2. Patricia

    July 18, 2021 at 6:52 am

    What would you suggest as a sweetener to make this a sugar free version?

    Reply
    • Trang Doan

      July 20, 2021 at 8:36 am

      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.

      Reply
    • Christy

      August 11, 2021 at 4:07 pm

      5 stars
      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.

      Reply
  3. Ellen

    July 11, 2021 at 9:58 am

    5 stars
    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.

    Reply
    • Trang Doan

      July 13, 2021 at 8:06 am

      I’m glad to hear you enjoy the recipe, Ellen. I hope everyone at church enjoyed it too 🙂

      Reply
    • Tammy

      December 07, 2022 at 6:45 pm

      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.

      Reply
      • Trang Doan

        December 07, 2022 at 10:02 pm

        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!

        Reply
  4. Thy

    July 08, 2021 at 11:38 pm

    5 stars
    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!

    Reply
    • Trang Doan

      July 09, 2021 at 5:54 am

      I’m happy to hear! Thank you so much for trying out the recipe 🙂

      Reply
  5. Debi

    June 11, 2021 at 1:51 pm

    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/

    Reply
    • Trang Doan

      June 13, 2021 at 3:46 pm

      Thanks for the info Debi! Hope you like the ice cream 🙂

      Reply
  6. Alaina

    February 24, 2021 at 9:17 pm

    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.

    Reply
    • Trang Doan

      February 25, 2021 at 6:01 am

      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?

      Reply
  7. Siya

    February 16, 2021 at 10:30 pm

    5 stars
    Awesome and interesting article. Great things you’ve always shared with us. Thanks. Just continue composing this kind of post.

    Reply
  8. Jodie

    November 19, 2020 at 5:54 am

    Hello!
    What exactly is in your Cornstarch Slurry? You say to add it… but don’t actually specify how to make it.

    Reply
    • Trang

      November 23, 2020 at 5:36 am

      Instruction step #2 tells you how to make the slurry.

      Reply
  9. szamba betonowe

    November 03, 2020 at 4:28 pm

    Take a look at some valuable tips in this article to get you on your way to being a master blogger.

    Reply
  10. Libby richardson

    September 20, 2020 at 7:20 am

    I need a receipt for lactose free coffee ice cream made with instant coffee

    Reply
    • Trang

      September 22, 2020 at 6:41 am

      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.

      Reply
  11. Melissa Cohen

    September 01, 2020 at 6:27 pm

    5 stars
    I absolutely love this recipe… I added a punnet of pureed strawberries and it was of the charts…

    Reply
    • Trang

      September 01, 2020 at 7:56 pm

      Mmm the strawberries sound delicious in this!

      Reply
    • Geneva

      September 14, 2021 at 1:20 pm

      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.

      Reply
      • Trang Doan

        September 15, 2021 at 8:41 am

        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.

        Reply
  12. Susan

    August 23, 2020 at 1:38 am

    5 stars
    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?

    Reply
    • Trang

      August 24, 2020 at 7:57 am

      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.

      Reply
  13. Clara

    July 10, 2020 at 3:48 pm

    5 stars
    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.

    Reply
    • Trang

      July 10, 2020 at 5:24 pm

      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.

      Reply
  14. Ian

    June 24, 2020 at 9:15 am

    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….

    Reply
    • Trang

      June 25, 2020 at 7:45 am

      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.

      Reply
  15. Emma McNeill

    June 16, 2020 at 9:13 am

    What happens if I use artificial vanilla extract? I just did by accident and want to know if I should start over or not.

    Reply
    • Trang

      June 16, 2020 at 9:40 am

      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.

      Reply
  16. Julie

    June 07, 2020 at 2:02 pm

    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.

    Reply
    • Trang

      June 07, 2020 at 4:37 pm

      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.

      Reply
  17. Lily

    June 07, 2020 at 9:47 am

    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!

    Reply
    • Trang

      June 07, 2020 at 11:05 am

      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.

      Reply
  18. Kathy Beltran

    May 23, 2020 at 8:06 am

    5 stars
    This ice cream turned out perfect and I’m so happy!!

    Reply
    • Trang

      May 23, 2020 at 2:04 pm

      Excellent Kathy! So good to hear 🙂

      Reply
  19. Carol Kirby

    May 09, 2020 at 3:19 pm

    5 stars
    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.

    Reply
    • Trang

      May 11, 2020 at 11:21 am

      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 🙂

      Reply
  20. Danielle Garcia

    April 01, 2020 at 6:04 pm

    Would I be able to make this recipe without a Ice-Cream maker?? HELP??

    Reply
    • Trang

      April 02, 2020 at 6:37 am

      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…

      Reply
    • LissieB

      June 24, 2020 at 5:07 am

      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! 🙂

      Reply
      • Trang

        June 24, 2020 at 7:12 am

        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.

        Reply
        • LissieB

          June 25, 2020 at 8:27 am

          Amazing! Thank you so much!! 🙂

          Reply
  21. BELLA GARCIA

    April 01, 2020 at 5:51 pm

    Can I make this recipe without a ice-cream maker.

    Reply
    • Trang

      April 02, 2020 at 6:37 am

      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…

      Reply
  22. Lauren

    December 24, 2019 at 7:51 am

    When would I add my crushed candy canes?

    Reply
    • Trang

      December 25, 2019 at 7:40 am

      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.

      Reply
  23. Emmi

    December 20, 2019 at 5:42 pm

    5 stars
    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!

    Reply
    • Trang

      December 23, 2019 at 7:13 am

      Hey Emmi, thanks for visiting, let me know when you try the recipe and of course if you have any questions at all.

      Reply
  24. Erica Posey

    November 26, 2019 at 4:04 pm

    5 stars
    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!!

    Reply
    • Trang

      November 26, 2019 at 7:45 pm

      Wow sounds like an amazing version for the holidays! So glad to hear you liked it 🙂

      Reply
  25. Kitchenzombie

    November 12, 2019 at 12:32 am

    Can this be adapted to make brai… er I mean Matcha green tea?

    Reply
    • Trang

      November 12, 2019 at 6:01 am

      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.

      Reply
  26. Danny

    November 10, 2019 at 6:46 am

    5 stars
    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!

    Reply
    • Trang

      November 10, 2019 at 5:48 pm

      Excellent Danny, this is such a great base for customization. I’m glad you enjoy it!

      Reply
  27. Karen

    October 21, 2019 at 4:19 pm

    4 stars
    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.

    Reply
    • Trang

      October 22, 2019 at 7:45 am

      Thanks for the info Karen, I did not know Land O’ Lakes makes that! Will update my post to include!

      Reply
    • Raya

      January 08, 2020 at 3:26 pm

      Also Organic Valley does have a lactose free half and half as well. I use it with my ice creams. 🙂

      Reply
  28. Jessica Martin

    September 01, 2019 at 10:01 am

    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!

    Reply
    • Trang

      September 01, 2019 at 6:11 pm

      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!

      Reply
  29. Amber H.

    August 25, 2019 at 4:08 pm

    Looking forward to making this. If I wanted to add fresh peaches, how should I incorporate them into the recipe? Thanks!

    Reply
    • Trang

      August 25, 2019 at 10:30 pm

      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.

      Reply
  30. Mamalecia

    July 09, 2019 at 12:07 pm

    So, do you cut the vanilla bean open and scrape the beans out?

    Reply
    • Trang

      July 09, 2019 at 1:02 pm

      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.

      Reply
  31. Marie

    May 20, 2019 at 10:24 pm

    5 stars
    This looks super creamy and gorgeous and reading the other comments, I’m excited at the flavour opportunities I could make with this recipe

    Reply
  32. Holly Lamprecht

    September 04, 2018 at 1:20 pm

    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.

    Reply
    • Trang

      September 04, 2018 at 10:51 pm

      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.

      Reply
  33. Ann Baker

    September 03, 2018 at 11:12 am

    How can I make this strawberry lactose free?

    Reply
    • Trang

      September 03, 2018 at 10:10 pm

      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.

      Reply
  34. Kristopher

    June 24, 2018 at 12:49 pm

    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.

    Reply
    • Trang

      June 27, 2018 at 3:41 pm

      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.

      Reply
      • Guy

        December 29, 2018 at 12:09 pm

        This works very well for chocolate!

        Reply
        • Trang

          December 30, 2018 at 9:45 pm

          Excellent, thanks for the feedback Guy!

          Reply
          • Kayla

            July 17, 2020 at 8:48 am

            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?

          • Trang

            July 18, 2020 at 10:38 am

            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.

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Hi! I’m Trang and welcome to my blog. This is where I share recipes from my kitchen. From cookies to cupcakes, to pies and ice cream, to treats for your fur babies, I hope you’ll find something you like and stay a while. Read More…

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