Lactose Free Ice Cream Recipe-Homemade

This homemade lactose free ice cream recipe is creamy, rich, and completely dairy-free perfect for anyone with lactose intolerance or looking for a healthier frozen dessert.

I use coconut milk and natural sweeteners to create a smooth, indulgent texture without the need for cream or refined sugar. It’s easy to make, customizable with your favorite flavors, and doesn’t require any complicated ingredients.

Whether you use an ice cream maker or go the no-churn route, this recipe lets you enjoy all the joy of ice cream with none of the dairy.

How Do They Make Lactose-Free Ice Cream?

Lactose-free ice cream is made by removing or breaking down the lactose found in traditional dairy. Most often, manufacturers use real cow’s milk but add a natural enzyme called lactase. This enzyme breaks lactose into two simpler sugars—glucose and galactose—which are easier to digest for people with lactose intolerance.

Some brands may also use dairy-free alternatives like almond, coconut, or oat milk to skip lactose altogether. The rest of the process is just like regular ice cream—mixing, pasteurizing, homogenizing, churning, and freezing the ingredients into that creamy, delicious treat.

What Is The Best Non-Dairy Milk To Make Ice Cream?

The best non-dairy milk to make ice cream is full-fat coconut milk because of its rich, creamy texture that closely mimics traditional dairy. It has a high fat content, which gives the ice cream a smooth, luscious mouthfeel.

While coconut milk does have a subtle coconut flavor, it blends well with most ingredients, especially chocolate, vanilla, and tropical fruits.

Other great options include cashew milk for its mild taste and creaminess, and oat milk for a naturally sweet, neutral base. However, for the creamiest results without dairy, coconut milk is usually the top choice.

How To Make Lactose Free Ice Cream Recipe?

Preparation Time: 10 minutes

Churning Time: 25–30 minutes

Freezing Time: 2–4 hours (optional, for firmer texture)

Total Time: About 40 minutes (excluding extra freezing)

Course: Dessert

Cuisine: American

Difficulty: Easy

Yield: 1 quart (about 4 servings)

Equipment Needed

Here’s what I used:

• Blender or mixing bowl
• Ice cream maker (or freezer-safe container for no-churn version)
• Silicone spatula
• Measuring cups & spoons
• Airtight container for storing

Ingredients

These are simple, clean ingredients I usually keep on hand:

• 2 cups full-fat coconut milk (from a can, shaken well)
• 1 cup almond milk (or oat milk for a creamier texture)
• ½ cup maple syrup or agave nectar
• 1 tablespoon vanilla extract
• Pinch of salt
• Optional: ¼ cup dairy-free chocolate chips, chopped strawberries, or crushed cookies

Step-by-Step Instructions

Step 1: Blend the base

I combined the coconut milk, almond milk, maple syrup, vanilla extract, and salt in my blender. I pulsed everything until smooth and creamy. That took less than a minute.

Step 2: Chill the mixture

I poured the mix into a bowl and let it chill in the fridge for about 1 hour. This helped the flavors develop and made the churning process faster.

Step 3: Churn

Once chilled, I poured it into my ice cream maker and let it churn for about 25–30 minutes, until it thickened like soft serve.

Step 3: Freeze (optional)

If I want a firmer texture, I transfer the ice cream to an airtight container and freeze it for 2–4 hours. Otherwise, I dig right in with a spoon!

Nutrition Facts (Per Serving)

• Calories: 220
• Total Fat: 14g
• Saturated Fat: 11g
• Carbohydrates: 23g
• Sugar: 18g
• Protein: 1g
• Fiber: 1g
  Note: Values may vary depending on ingredients used.

Serving Suggestions

I love scooping this lactose free ice cream into a chilled bowl and topping it with a handful of fresh berries or a drizzle of dairy-free chocolate sauce. Sometimes, I sandwich a scoop between two gluten-free cookies for a quick ice cream sandwich.

When I want to impress guests, I serve it in a waffle cone with a sprinkle of chopped nuts or shredded coconut. For a fun twist, I even drop a scoop into my cold brew coffee—it turns into a creamy, sweet treat with zero dairy guilt.

Tips and Variations

• Sweeteners: I use maple syrup, but you can try honey or dates for a different flavor.
• No ice cream maker? Just pour the mix into a loaf pan, freeze, and stir every 30 minutes for 2 hours.
• Flavor Boost: Add 2 tablespoons of unsweetened cocoa powder or 1 teaspoon of instant espresso for a twist.
• Extra Creaminess: Blend in 1 ripe banana or a tablespoon of nut butter.

Health Benefits

This lactose free ice cream does more than satisfy my sweet tooth—it supports my health too. Since it’s made without dairy, I avoid the bloating and discomfort that come with lactose.

Coconut milk gives me healthy fats that help with energy and keep me full longer. I also skip refined sugar and use natural sweeteners like maple syrup, which are easier on my blood sugar.

Plus, when I make it myself, I stay away from preservatives, artificial flavors, and unwanted additives. It’s a dessert I can feel good about enjoying any time.

Note

If you prefer a less “coconutty” flavor, try using oat milk instead of coconut milk—or mix in a little lemon zest to mask the coconut. Always check your ingredients for hidden lactose if you’re highly sensitive.

FAQ

Conclusion

This lactose free ice cream recipe saved me from giving up ice cream forever. It’s creamy, dreamy, and totally satisfying—without the dairy drama. I make it all summer long, and honestly? I don’t even miss regular ice cream anymore.

If you’ve been searching for the perfect non-dairy ice cream, give this a try. Let me know how it turns out—I love hearing what variations others come up with!