Today I have the recipe for you that my mother-in-law gave to me when I was dating my husband. He had a severe topical allergic reaction to milk and eggs at the time. If he touched them he would swell up with hives. If he ate them, his throat would swell up.
When my oldest granddaughter, Courtney was diagnosed as lactose intolerant, one of the things she missed was ice cream. So I dug out my old dairy free ice cream recipe and made it for her while she was visiting this summer.
If you’re wondering if she liked it, check out these pictures of her after she tasted it.
So here is the recipe. I hope you like it as much as she did.
Gluten-Free, Dairy-Free Ice Cream
1 1/2 teaspoons Knox Gelatin
2 tablespoons cold water
3 cups Coffee Rich (found in the freezer section)
3/4 cup sugar
1/4 teaspoon salt
1 teaspoon vanilla
Soften gelatin in cold water. Heat 1 cup coffee rich to scalding. Add sugar, salt, and gelatin stirring til disolved. Add 2 remaining cups of coffee rich and vanilla. Allow to cool.
Pour into ice cream maker for 30 minutes, then freeze. Or place in the freezer and stir occationally til frozen.
Let me know what you think of it.
If you would like more gluten-free recipes, you can find them in my cookbook: