Saturday, August 10, 2013

IBS Friendly Flexible Homemade Ice Cream!

The basics for the ice cream!

This can be low calorie by simply substituting for skim options and less sugar.

32 ounces "milk products"

1/2 cup "sugar product"

2 tsp flavoring of choice

2 tsp cornstarch
(pour into a small amount of the milk product and shake until fully mixed.  
Then add to the rest of the ingredients to avoid chunks)

Mix well and pour into ice cream maker and freeze by instruction manual for 30 mins.  Add "mix ins" and continue to freeze for another 5 mins.  Transfer to freezer.  Recipes without actual cow milk products will take much longer to freeze.

"Milk Products" - I prefer to use 1/2 whipping cream for my milk products and fill the rest with full fat coconut milk or vanilla almond milk.  Whipping cream has VERY low levels of lactose and my son tolerates it just fine.  Whipping cream vs almond milk/coconut milk is creamy vs sorbet texture. 

"Sugar Product" - I use brown sugar, honey, maple syrup, or white sugar.  My son tolerates all of these and I use the flavoring I'm going for to dictate which one I use.

This is truly a flexible recipe and can be adjusted to what your body can tolerate.  It can also be worked to be lower calorie.  Get creative!

Our Favorite Concoctions!!!

Fudge Brownie Ice Cream!
MP:  1/2 Whipping Cream and 1/2 Chocolate Almond Milk
SP:  Brown Sugar (fully mixed in before freezing)
F: 2 tsp vanilla
2/3 cup cocoa powder (fully mixed in before freezing)
2 tsp cornstarch.
The last 5 mins I added cut up brownie pieces (nut free)

Blueberry Sorbet!
MP:  1/2 Vanilla Almond milk and 1/2 full fat coconut milk
SP:  Maple Syrup
F: 1/2 butter flavoring and 1/2 vanilla
1 Tbsp cornstarch.
Blueberry mixture (I boiled 1 lb blueberries on the stovetop with 1 cup sugar, 2 Tbsp butter and 1 Tbsp cornstarch for 10 mins until thickened into a pie filling consistancy.)
This took until morning to be fully frozen

Chocolate Chip Cookie Dough!
MP: 1/2 Whipping Cream, 1/4 coconut milk, 1/4 Vanilla Almond Milk
SP:  Brown Sugar
F: 1/2 butter flavoring, 1/2 vanilla
2 tsp cornstarch
The last 5 mins I added small chunks of egg free cookie dough I had cut up and frozen.


  1. Is there a way to make this without an ice cream maker?

    1. Yes! Put into a "tupperware" container and stick into the freezer. Pull it out and stir it up every couple hours.

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