Comments on: Gianduja Lactose Free Ice Cream

By: Rafael

Rafael — Thu, 25 Sep 2025 03:05:42 +0000

In reply to Pauline Ande. What we do is use lactase enzyme drops (I've personally used MilkAid brand) for dairy products that don't have commercial available lactose free options. You add it to the dairy product, shake it up, then wait 24 hours. Depending on the amount used, there will be up to a 99% reduction in lactose. It barely impacts the taste, and doesn't seem to impact it much mechanically. My very lactose-intolerant family member can attest that they worked amazingly well on the milk, cream, eggnog, that we've tried them with.

By: icecreamcalc

icecreamcalc — Wed, 07 May 2025 09:00:30 +0000

In reply to Pauline Ande. If you find a plant based "cream" with approx the same fat% you can try.

By: Pauline Ande

Pauline Ande — Wed, 07 May 2025 04:56:05 +0000

I want to make this icecream for a lactose intolerant friend. I cannot source lactose free dairy cream; so wondering if I can substitute a plant based cream – maybe added once rest of base mixture has pasteurised and cooled (in case heating messes with the plant based cream)?
Any guidance would be appreciated appreciated.

By: icecreamcalc

icecreamcalc — Fri, 04 Oct 2024 09:29:34 +0000

In reply to Steve. No real reason I just wanted to test Tara gum. You can use your own choice of stabilizer of course.

By: Steve

Steve — Fri, 04 Oct 2024 09:05:31 +0000

How did you decide to use tara gum instead of other stabilizers for this recipe?