Being lactose intolerant is a culinary challenge, particularly when dining out. Virtually all restaurants use dairy products in most of their dishes. This is especially true with dessert menus. So I rarely order sweets. However, with so many lactose free dairy products now available, making homemade ice cream has become a real treat. This delicious ice cream is made with Organic Valley lactose free half and half (of course you can use regular half and half). It has become one of my favorite desserts.
Three ingredients make this ice cream so exquisite: chocolate, espresso powder, and bits of Oreo cookies. These ingredients tie it all together to make the perfect combination of flavors.
The Oreos are stirred in just before freezing the ice cream. Transfer the ice cream to a plastic container and freeze until firm.
- 3 cups cold lactose free half and half (or regular half and half),divided
- ¾ cups sugar
- 2 tablespoons espresso powder
- 2 tablespoons cocoa powder, Dutch process preferred
- ¼ teaspoon xanthum gum (optional)
- 1 teaspoon vanilla extract
- 10 Oreo cookies, broken into small pieces
- Whisk together 1 cup of the half and half, sugar, expresso powder, cocoa and xanthum gum. Stir in the remaining 2 cups of half and half and the vanilla extract.
- Transfer bowl to the freezer for about 10 minutes, until mixture is nicely chilled.
- Transfer mixture to your ice cream maker and churn according to your manufacturer's directions, 20-25 minutes. Stir in cookie bits and transfer ice cream to a plastic container. Freeze for at least 4 hours or overnight before serving.
