Lactose Free No Churn Chocolate Ice Cream

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Description
Rich, creamy, and sweet chocolate ice cream! From just a base of cream cheese and sugar, you can make this delicious and indulgent chocolate ice cream with just an electric hand mixer; no ice cream maker required. Plus, the lactase enzyme makes it lactose free for all those who are lactose intolerant!
Time
Prep Time:
15 minutes

Rest Time:
8 hours

Total Time:
8 hours 15 minutes
Cost
Total Cost:

Cost per Serving:
$0.69
Ingredients
Serving(s)
Instructions
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  1. In a large glass bowl, beat the cream cheese with a hand mixer on high speed for about 5 minutes to soften and incorporate air
    1. Add in your sugar, and beat until fully combined
    2. To a medium measuring glass, add your milk, vanilla, and salt. Roughly stir together with a spoon
    1. Slowly stream your milk mixture into the bowl as you beat on medium speed, until fully combined
    2. Add the lactase enzyme and cocoa powder to the bowl, and beat on medium speed until fully incorporated
    1. Transfer the ice cream to an air tight container. Freeze overnight. This ice cream can be scooped directly out of the freezer
    Notes
    1. I used 8 servings (16 scoops, 80 g) of this lactase enzyme, which provides about 80,000 FCC units. This is intentionally more than needed to ensure thorough lactose breakdown.

      For best results, refrigerate the mixture for 12–24 hours before freezing. This gives the lactase enzyme time to break down most of the lactose into glucose and galactose, making the ice cream easier to digest and slightly sweeter.

      If frozen immediately, the enzyme will continue working slowly as the ice cream softens before serving.
    2. Any type of milk will work here. Skim milk, whole milk, almond milk; whatever you have on hand.
    3. You can alternatively use 1/2 cup (168 g) of honey instead of brown sugar.

      Because of the extra liquid of the honey, reduce the milk to 1/2 cup (120 g).

      The serving size for the honey variation will instead be 81 g instead of 87 g.
    4. If you want to make it sugar free, you can use 3/4 cup (150 g) of allulose in place of brown sugar
    5. You can even use vanilla whey protein powder (5 scoops, 150 g) in place of brown sugar to act as both a sugar free sweetener and adding some protein.

      You may need to let the ice cream sit on the counter for about 5 minutes before being able to scoop it though.
    Nutrient Brown
    Sugar    		 Honey Allulose Protein
    Powder
    Calories 234 224 163 231
    Protein 3.5 g 3.3 g 3.5 g 17.7 g
    Fat