Lactose Free No Churn Chocolate Ice Cream

GF V NF Apr 28, 2026

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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!

- 8 oz (226 g) Cream cheese
- 3/4 cup (150 g) Brown sugar
- 3/4 cup (180 g) Skim milk
- 1 tbsp (15 g) Vanilla extract
- 1/4 tsp (1.5 g) Salt
- 16 scoops (40 g) Lactase enzyme
- 1/2 cup (40 g) Cocoa powder

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

2. Add in your sugar, and beat until fully combined

3. To a medium measuring glass, add your milk, vanilla, and salt. Roughly stir together with a spoon

4. Slowly stream your milk mixture into the bowl as you beat on medium speed, until fully combined

5. To make it lactose free, add in 8 servings (16 scoops) of a lactase enzyme powder, one for each serving of ice cream you will yield

6. Add the cocoa powder to the bowl, and beat on medium speed until fully incorporated

7. Transfer the ice cream to an air tight container. Freeze for at least 3 hours. Let sit on the counter for about 15 minutes before scooping

https://www.poormanprotein.com/recipes/ice-cream

Servings: 8
2/3 cup (87 g)
Calories: 234
Protein: 4 g
Fat: 11 g
Carbs: 33 g
Fiber: 2 g

Description

Time

Prep Time:

15 minutes

Rest Time:

3 hours

Total Time:

3 hours 15 minutes

Cost

Total Cost:

Cost per Serving:

$0.52

Ingredients

Serving(s)

8 oz Cream cheese

3/4 cup Brown sugar

3/4 cup Skim milk

1 tbsp Vanilla extract

1/4 tsp Salt

16 scoops Lactase enzyme

1/2 cup Cocoa powder

Instructions

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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

Add in your sugar, and beat until fully combined
To a medium measuring glass, add your milk, vanilla, and salt. Roughly stir together with a spoon

Slowly stream your milk mixture into the bowl as you beat on medium speed, until fully combined
To make it lactose free, add in 8 servings (16 scoops) of a lactase enzyme powder, one for each serving of ice cream you will yield
Add the cocoa powder to the bowl, and beat on medium speed until fully incorporated

Transfer the ice cream to an air tight container. Freeze for at least 3 hours. Let sit on the counter for about 15 minutes before scooping

Notes

Any type of milk will work here. Skim milk, whole milk, almond milk; whatever you have on hand
You can alternatively use honey instead of brown sugar. Substitute the brown sugar for 1/2 cup (168 g) of honey. Because of the extra liquid of the honey, reduce the milk to 1/2 cup (120 g)

Nutrient	Brown Sugar	Honey
Calories	234	224
Protein	3.5 g	3.3 g
Fat	10.5 g	10.5 g
Net Carbs	31.3 g	29.8 g
Fiber	1.9 g	1.9 g
Added Sugar	18.8 g	17.0 g

Nutrition Facts

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Servings: 8

Serving Size: 2/3 cup (87 g)

Calories: 234

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Total Fat: 10.5g (13 %)

Saturated Fat: 6.1g (31 %)

Polyunsaturated Fat: 0.4g

Monounsaturated Fat: 2.8g

Cholesterol: 29mg (10 %)

Sodium: 175mg (8 %)

Total Carbohydrate: 33.2g (12 %)

Fiber: 1.9g (7 %)

Net Carbs: 31.3g

Total Sugar: 20.7g

Added Sugar: 18.8g (38 %)

Protein: 3.5g (7 %)

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Vitamin B12: 0.17mcg (7 %)

Vitamin D: 0.27mcg (1 %)

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Calcium: 77mg (6 %)

Iron: 0.86mg (5 %)

Magnesium: 32mg (8 %)

Potassium: 176mg (4 %)

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Glycemic Index

45.9

Glycemic Load

13.3

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