Yeah you read that right… Low FODMAP No-Churn Vanilla Ice Cream with Chocolate Covered Almonds. A vanilla ice cream base studded with chopped chocolate covered almonds in a no-churn base – no ice cream machine needed! Based on lactose-free dairy. Please read entire recipe to acquaint yourself with preparing lactose-free cream.
DIY Lactose-Free Dairy
Heavy cream and whipping cream are very typically called for in ice cream recipes. In some parts of the world you can find lactose-free heavy cream. Here in the U.S. we do not have it in our market.
What can you do if you don’t have access to lactose-free heavy cream?
Well, there are two things. Firstly, there is some disagreement as to what the low FODMAP amount is of heavy cream, which is detailed in our article, All About Cream & FODMAPs. You might be able to have a bit more than you think.
Please read the DIY article to acquaint yourself with the process, which requires several hours of wait time – and you have to source the Lacteeze.
The serving size of this ice cream is based on using lactose-free dairy.
Ingredients For Low FODMAP No-Churn Vanilla Ice Cream with Chocolate Covered Almonds
I have been able to find the chocolate covered almonds sometimes in bulk at Whole Foods, or packaged at Trader Joe’s or other stores. Check locally, but plan to order online, if necessary.
How To Make This No-Churn Ice Cream
We have a pretty nice ice cream maker in the Test Kitchen, but we know that not everyone does, so we have made sure to also bring you other frozen desserts that do not require a machine (see end of recipe for many suggestions).
We also have a recipe for Low FODMAP No-Churn Vanilla Ice Cream that uses a different approach from this one. (Check it out and read up)!
For this recipe, you will be whipping your lactose-free heavy cream, sugar, whiskey and vanilla bean seeds to soft, verging on firm peaks and the chopped chocolate covered almonds are folded in. That is it! The alcohol in the whiskey helps create a finished dessert that freezes to a lovely, scoop-able consistency.
I know it sounds too good to be true but take a look at the pics. The only caveat is that it melts quickly – so get your spoon ready!
Place cream, sugar, whiskey and salt in mixing bowl.
Split your vanilla bean lengthwise to expose the seeds as seen below. Use the tip of a butter knife to scrape the seeds out of the pod into the liquid base.
Here you can see the vanilla bean seeds in the ice cream base.
Whip the cream to soft peaks.
I like to switch to a manual approach at this point, to make sure that the cream does not get over-whipped. Below shows a nice soft peak.
You will know when it is done when the peaks are firm, but not too stiff.
Chop the chocolate covered almonds.
Fold them into the ice cream base.
Now just scrape the mixture into an airtight container and freeze!
Some More Low FODMAP Frozen Desserts
Need An Ice Cream Maker
- Rhubarb Crumble Ice Cream
- Vanilla Ice Cream
- Strawberry Sherbet
- Chocolate Coconut Sorbet
- Chocolate Sorbet
- Banana Coconut Sorbet
- Papaya Lime Sorbet
Do Not Need An Ice Cream Maker
- Mint Chocolate Semifreddo
- Strawberry Granita
- Lemon Granita
- Cantaloupe Lime Popsicles
- Peaches & Cream Popsicles
- Strawberry Yogurt Granola Pops
- Low FODMAP Frozen Hot Chocolate
- 2-Ingredient Coconut Popsicles
- Chocolate Covered Banana Popsicles
- Arnold Palmer Ice Pops
- Coconut Water Fresh Fruit Pops
- Lactose-Free Ice Cream Soda
- Low FODMAP Cold Brew Latte Popsicles
- No-Churn Vanilla Ice Cream
Low FODMAP No-Churn Vanilla Ice Cream with Chocolate Covered Almonds
Yeah you read that right… Low FODMAP No-Churn Vanilla Ice Cream with Chocolate Covered Almonds. A vanilla ice cream base studded with chopped chocolate covered almonds in a no-churn base - no ice cream machine needed! Based on lactose-free dairy.
Low FODMAP Serving Size Info: Makes about 5 cups (1 kg); 10 servings; serving size ½ cup (100 g)
Place chilled cream and sugar in a large mixing bowl or bowl of stand mixer. Scrape the vanilla bean seeds into the mixture. (You can bury the pod in a container of sugar to make vanilla-sugar). Add whiskey and pinch of salt and whip with electric mixer or balloon whisk attachment of stand mixer until soft peaks form. You want to take care not to over-beat it. At this point I finish off by hand and whisk with a balloon whisk just until firm peaks form. Fold in chopped dark chocolate covered almonds.
Scrape into an airtight container and freeze until firm, preferably overnight. Allow to sit for a few minutes at room temperature, or maybe for about 10 minutes in the fridge, until it reaches a good scooping texture. Serve!
Our recipes are based on Monash University and FODMAP Friendly science.
Almonds: Both Monash University and FODMAP Friendly have lab tested whole almonds, and their results vary from one another. Monash says that a Green Light low FODMAP portions is 10 whole almonds at 12 g, but a high FODMAP portion is 20 whole almonds at 24 g. FODMAP Friendly gives them a “Pass” at 30 g or ¼ cup.
Chocolate: Monash University has lab tested dark, milk and white chocolate all have low FODMAP amounts: 85% dark at 20 g; dark at 30 g; milk at 20 g; white at 25 g.
Sugar: Monash University and FODMAP Friendly have both lab tested white, granulated sugar. Monash states that a Green Light low FODMAP serving size of white sugar is ¼ cup (50 g). FODMAP Friendly simply states that they have tested 1 tablespoon and that it is low FODMAP. Regular granulated white sugar is sucrose, which is a disaccharide made up of equal parts glucose and fructose. Sucrose is broken down and absorbed efficiently in the small intestine.
Please always refer to the Monash University & FODMAP Friendly smartphone apps for the most up-to-date lab tested information. As always, your tolerance is what counts; please eat accordingly. The ultimate goal of the low FODMAP diet is to eat as broadly as possible, without triggering symptoms, for the healthiest microbiome.
All nutritional information is based on third-party calculations and should be considered estimates. Actual nutritional content will vary with brands used, measuring methods, portion sizes and more. For a more detailed explanation, please read our article Understanding The Nutrition Panel Within Our Recipes.