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!

For a healthier sweet treat, check out my Sugar Free Frozen Yogurt!
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.
    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. For another sugar free, option, use both 1 tbsp (15 g) liquid monk fruit and 1 tbsp (8.4 g) pure granulated monk fruit in place of brown sugar. To help with the texture when it freezes, I recommend adding 1 tbsp (15 g) vodka and 1 tbsp (12 g) inulin to the ice cream. The serving size for the monk fruit variation will instead be 74 g.
    6. 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.
    7. Each serving will be 86 g for the brown sugar, allulose, and protein variations. Or 81 g for the honey variation, and 74 g for the monk fruit variation.
    Nutrient Brown
    Sugar    		 Honey Allulose Monk
    Fruit    		 Protein
    Powder
    Calories 232 224 163 168 231
    Protein 3.5 g 3.3 g 3.5 g 3.5 g 17.7 g
    Fat 10.5 g 10.5 g 10.5 g 10.5 g 11.6 g
    Net Carbs 31.3 g 29.8 g 13.0 g 13.2 g 13.5 g
    Fiber 1.9 g 1.9 g 1.9 g 3.4 g 1.9 g
    Added Sugar 18.2 g 17.3 g 0.0 g 0.0 g 0.0 g
    Cost
    (Serving)    		 $0.69 $0.88 $0.93 $1.02 $1.07
    Cost
    (Total)    		 $5.55 $7.00 $7.42 $8.15 $8.54
    Serving
    Size    		 86 g 81 g 86 g 74 g 86 g
    1. The lactase enzyme adds about 40 calories per serving of ice cream. You can omit this to save some calories and money if you don't need it lactose free.

      Each serving will then be 77 g for the brown sugar, allulose, and protein variations. Or 71 g for the honey variation and 64 g for the monk fruit variation.
    Nutrient Brown
    Sugar    		 Honey Allulose Monk
    Fruit    		 Protein
    Powder
    Calories 192 184 123 128 191
    Protein 3.5 g 3.3 g 3.5 g 3.5 g 17.7 g
    Fat 10.5 g 10.5 g 10.5 g 10.5 g 11.6 g
    Net Carbs 22.3 g 20.8 g 4.0 g 4.2 g 4.5 g
    Fiber 1.9 g 1.9 g 1.9 g 3.4 g 1.9 g
    Added Sugar 18.2 g 17.3 g 0.0 g 0.0 g 0.0 g
    Cost
    (Serving)    		 $0.35 $0.54 $0.59 $0.68 $0.73
    Cost
    (Total)    		 $2.84 $4.29 $4.70 $5.43 $5.83
    Serving
    Size    		 76 g 71 g 76 g 64 g 76 g
    Nutrition Facts
    ------------------------------------------
    Serving Size: 2/3 cup (86 g)
    Calories: 232
    ------------------------------------------
    Total Fat: 10.5g (13% 13 % of Daily Value (78 g) )
    Saturated Fat: 6.1g (31% 31 % of Daily Value (20 g) )
    Polyunsaturated Fat: 0.4g
    Monounsaturated Fat: 2.8g
    Cholesterol: 29mg (10% 10 % of Daily Value (300 mg) )
    Sodium: 173mg (8% 8 % of Daily Value (2300 mg) )
    Total Carbohydrate: 33.2g (12% 12 % of Daily Value (275 g) )
    Fiber: 1.9g (7% 7 % of Daily Value (28 g) )
    Net Carbs: 31.3g
    Total Sugar: 20.7g
    Added Sugar: 18.2g (36% 36 % of Daily Value (50 g) )
    Protein: 3.5g (7% 7 % of Daily Value (50 g) )
    ------------------------------------------
    Vitamin B12: 0.17mcg (7% 7 % of Daily Value (2.4 mcg) )
    Vitamin D: 0.3mcg (2% 2 % of Daily Value (20 mcg) )
    ------------------------------------------
    Calcium: 76mg (6% 6 % of Daily Value (1300 mg) )
    Iron: 0.85mg (5% 5 % of Daily Value (18 mg) )
    Magnesium: 30mg (7% 7 % of Daily Value (420 mg) )
    Potassium: 175mg (4% 4 % of Daily Value (4700 mg) )
    ------------------------------------------
    Caffeine: 12.0mg (13% 13 % of Cup of Coffee (95 mg) )
    ------------------------------------------
    Glycemic Index
    :
    39.8

    Glycemic Load
    :
    13.3

    ------------------------------------------
    Nutrition Score
    :
    4.5

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