I’m kind of an ice cream nut. Like I will wear out my ice cream maker come spring and summer nut. The bowl stays in the freezer to be ready when I am. In fact, it would probably be a good idea for me to look into getting a second bowl. That’s how much I use it (you can find links for the products I use at the bottom of the post under the recipe).
This ice cream is a little different from my normal recipe because it’s dairy free. Wha? Yep, it’s made using Lactaid milk. So all of y’all that have dairy allergies, intolerance or are just avoiding dairy (that one I just can’t wrap my head around but m’kay) this one is for you. It’s also gluten free and vegetarian. We’re ticking all kinds of boxes today!
I will say that it’s much quicker to go and buy a quart of ice cream if you’re wanting the frozen treat right flipping now. Patience isn’t my strong suite (might be the understatement of the century) but some things are worth the wait. I’d file ice cream and all it’s sweetness in that category.
It’s not a difficult recipe or process, just mostly a waiting around for it to get cold kinda thing. So patience grasshopper is what you’ll need, plus a few basic ingredients, that you probably already have on hand. Bonus.
It’s important when making ice cream that you let the base come to room temperature before chilling it. And chill it completely. You want it as COLD as possible before it goes into the ice cream maker.
I like to make my ice cream base first thing in the morning that way by evening it’s ready to churn and I can pop it into the freezer overnight and then have it ready for me the next day.
Because I’m a sucker for sauce I like to drizzle it with a little chocolate syrup or you know I’ll spoon my WHISKEY CARAMEL SAUCE on just about everything too!
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