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Hazelnut Ice Cream lactose free

Hazelnut Ice Cream lactose free

Recipe by icecreamcalc










  • Milk lactose free (3%)
    500 g

  • Cream lactose free (36%)
    150 g

  • Inulin
    10 g

  • Egg yolk (2)
    34 g

  • Sucrose
    90 g

  • Dextrose
    100 g

  • Hazelnut butter
    100 g

  • Stabilizer (read more…)
    1.4 g

  • Salt
    1 g


  • Add all dry ingredients to a bowl and mix well
  • Add all other ingredients to a pot
  • Whisk in the dry ingredients
  • Slowly heat the mix to 85C/185F while stirring
  • Transfer to a zip-lock bag and chill in ice water
  • Age in fridge for at least 4 hours
  • Process it in the ice cream machine


  • Use your favorite stabilizer and modify weight as needed. More info on this page
  • If using milk/cream with a different fat % use the software to recalculate or this page

2 thoughts on “Hazelnut Ice Cream lactose free”

  1. Excited to see lactose free recipes on the site! Hopefully this means better ingredient support for lactose free milk. Last time I tried the MSNF calculations were way off.

    1. I’m adding some better support for lactose free milk and cream.
      There will be a radio button in the Nutrient input dialog for Lactose free.
      Lactose free milk works something like this, first half of the lactose is filtered from milk and the other half is converted to equal amounts of glucose and galactose.
      So, if you know the Sugar from the nutrient label you can use the PAC/POD button and set half at glucose and half at galactose to calculate the correct PAC and POD.
      The MSNF can also be calculated as TotalSolids-MilkFat. (I have changed the MSNF button to use this calculation)

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