Makes about 1 1/2 quarts (840 g); 6 servings; serving size ½ cup (70 g)
Fody's Low FODMAP, Lactose-Free Vanilla Ice Cream with Fody Peanut Butter Chocolate Quinoa Crumbles
Description of Fody's Low FODMAP, Lactose-Free Vanilla Ice Cream with Fody Peanut Butter Chocolate Quinoa Crumbles
This is similar to the very first vanilla ice cream I ever learned to make. Of course, back then in pre-FODMAP days, I wasn’t using lactose-free dairy. I am happy to report that lactose-free dairy performs just as well in ice cream recipes. This low FODMAP vanilla ice cream recipe is very straightforward and does not require you to make a custard base using eggs. Not only is it easier to make than those more involved ice creams recipes, but it is egg-free as well for those so inclined.
You do need an ice cream maker. There are many lesser-expensive ones available for less than $100 (often less than $50), but you can easily spend hundreds. They will all make ice cream, some better than others. Simply buy the best you can afford.
You can use regular granulated sugar, but it will take more time to dissolve. If you take the time to buy superfine sugar (also called extra-fine or caster sugar) the mixture will come together more quickly.
You can certainly make and serve this ice cream plain - and there are plain vanilla ice cream lovers out there, for sure - or follow the directions for chocolaty, peanut butter crunchy inclusion throughout the low FODMAP dessert made with Fody's Peanut Butter Chocolate Quinoa Low FODMAP Snack Bars.
Fody's Low FODMAP, Lactose-Free Vanilla Ice Cream with Fody Peanut Butter Chocolate Quinoa Crumbles Ingredients
- 1 quart (960 ml) lactose-free half-and half
- 1 cup (198 g) sugar, preferably superfine
- 2 teaspoons vanilla extract
- 2 Fody Peanut Butter Chocolate Quinoa Snack Bars, crushed finely; optional
Directions for Fody's Low FODMAP, Lactose-Free Vanilla Ice Cream with Fody Peanut Butter Chocolate Quinoa Crumbles
Whisk the half-and-half, sugar and vanilla together in a bowl until sugar dissolves (superfine sugar will dissolve more quickly). Churn according to ice cream machine manufacturer’s instructions. Just prior to the ice cream coming to the end of its churning time, add the crumbled Peanut Butter Chocolate Quinoa Low FODMAP Snack Bars, if using.
Continue churning until firm. Low FODMAP ice cream can be served right away, but it will improve in texture and flavor if frozen overnight. Simply pack into airtight container and freeze overnight or up to 1 week. It will last longer than that, but the texture will degrade somewhat (the ice cream looses some creaminess and the Fody snack bars lose crunch).
About the Chef
Dédé Wilson is the author of 17 cookbooks, including co-author of The Low FODMAP Diet: Step By Step. Recipe brought to you by FODMAP Everyday® where we help you thrive while following the Low FODMAP Diet.
This original low FODMAP chicken recipe was created by recipe developer and author Dédé Wilson. You can find many more original low FODMAP recipes, food and diet guidance as well as resources, support and more at FODMAP Everyday®.
Peanut Butter Chocolate Quinoa Bars - Box of 12$30.99
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