If you are looking for Low FODMAP No-Churn Vanilla Ice Cream, this is it! Simple, cream, sugar, and vanilla extract – and no ice cream machine required. Just time! The freezer does the magic. You do have do some prep-work first with Lacteeze drops to create a lactose-free dairy component (or two). More explained below.
Lactose-Free Dairy DIY At Home
This recipe calls for heavy cream and sweetened condensed milk. In some parts of the world you can find lactose-free heavy cream, but in many places, like here in the U.S. we do not have access to it.
What can you do if you can’t find lactose-free heavy cream?
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.
You will definitely need to use the Lacteeze drops to render the sweetened condensed milk lactose-free, so if you have to do both, it will be done concurrently and will not take extra time.
The serving size of this ice cream is based on using lactose-free dairy.
Ingredients For No-Churn Vanilla Ice Cream
Please do acquaint yourself with our DIY Lactose-Free Dairy article so that you understand the process. You will need some specialty items, as pictured below.
How To Make No-Churn Vanilla Ice Cream
Then, it is simply a matter of whipping the cream, vanilla and salt until firm peaks form, then the lactose-free sweetened condensed milk is folded in. Then it is time to freeze! That’s it. Just scrape into a container and be patient…you will be rewarded with Low FODMAP No-Churn Vanilla Ice Cream.
Let’s Make No-Churn Ice Cream
Simply whip your lactose-free cream, vanilla and salt until soft peaks form.
Then, finish off by hand and stop when you get firm peaks. Do not over beat.
Slowly add the lactose-free sweetened condensed milk.
I like to begin incorporating it with a whisk,
…then I change to a spatula and finish combining the whipped cream and thick, condensed milk.
Scrape the mixture into an airtight container and freeze overnight! That’s it! You made ice cream!
Note that this type of ice cream does melt quickly, so be ready to serve and eat. There are some ideas in the Tips section of the recipe on “mix-ins” to enhance your vanilla ice cream.
For a different no-churn approach, check out our No-Churn Vanilla Ice Cream withy Chocolate Covered Almonds. That recipe uses different ingredients and techniques.
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 with Chocolate Covered Almonds
Low FODMAP No-Churn Vanilla Ice Cream
If you are looking for Low FODMAP No-Churn Vanilla Ice Cream, this is it! Simple, cream, sugar, and vanilla extract – and no ice cream machine required. Just time! The freezer does the magic. You do have do some prep-work first with Lacteeze drops to create a lactose-free dairy component (or two).
Low FODMAP Serving Size Info: Makes about 5 cups (1 kg); 10 servings; serving size ½ cup (100 g)
- 2 cups (480 ml) lactose-free heavy cream, chilled
- 2 teaspoons vanilla extract
- Pinch salt
- 1, 14- ounce (397 g) can lactose-free sweetened condensed milk
Place chilled cream, vanilla and salt in a large mixing bowl or bowl of stand mixer. Beat with electric mixer or balloon whisk attachment of stand mixer until soft peaks form. 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.
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 and enjoy immediately as it melts faster than conventional ice cream.
- Mix-Ins: You can add any sorts of “inclusions” (that’s the technical ice cream term) to this basic vanilla ice cream. It is up to you to monitor low FODMAP amounts per servings. Consider: chocolate chips, nuts, ribbons of Salted Caramel or fudge sauce. Refer to our Candy article to see what kinds of candies you can chop up to add. Brush up on FODMAP Stacking, while you are at it.
Our recipes are based on Monash University and FODMAP Friendly science.
- 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.