low FODMAP Certified™ by the Monash University

local development and production in the Netherlands

recommended by dietitians and based on scientific research

lactose free ice cream

Ice cream, great for the summer. This ice cream is super easy to make, you don’t need an ice cream machine, and it is incredibly delicious!


  • 1 1/4 cup whipped cream
  • 1 3/4 cup condensed milk
  • lactase drops
  • a blender, measuring cup and containers

Preparation: First, the whipped cream and condensed milk must be made lactose free. Put the whipped cream in a bowl or a measuring cup (is easy later when whipping the cream). Add 5 drops of lactase drops to this. Stir everything well and put it covered in the refrigerator. Do the same with the condensed milk. Put the condensed milk in a container, add 5 drops of lactase drops and stir well. This can then also be covered in the refrigerator. Then leave this in the fridge for a long night to allow the lactose to break down. It is easiest to prepare the whipped cream and condensed milk the night before, so that you can start making the ice cream the next day.

Making the ice cream: First you whip the lactose free cream. Then you add the lactose free condensed milk to this and stir everything well. Put this mixture in a container, a cake form for example is also fine. Now put this in the freezer for at least 6 hours, until everything is frozen. Now your lactose free ice cream is ready! Take it out of the freezer shortly before serving, then the ice cream is easier to scoop.

Tip: also add other ingredients to create other flavors, for example vanilla extract or coffee extract. Or garnish the ice cream with delicious fresh fruit.


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