make yor own lactose free ice cream

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Make Yor Own Lactose Free Ice Cream skanellus When you can't decide between strawberry, vanilla, and chocolate this is the perfect choice. 6. Chocolate Chip - This is a must have flavor for your frozen dessert business. You can't gowrong with the classic flavor of vanilla combined with tasty chocolate chips. 7. Chocolate Mint Chip - Add an extra layer of cool to an already frozen dessert with mintchips in either chocolate or vanilla ice cream. 8. Cookie Dough - Everyone loves to eat the cookie dough before it gets baked and in thisflavor you not only get tasty vanilla but the added bonus of little balls of cookie dough. 9. Coffee - The perfect pick-me-up on a hot summer day. 10. Rocky Road - Chocolate ice cream, tiny marshmallows, and crunchy walnuts combine tomake this flavor the last on the top 10 most popular flavors. There are many more flavors you could offer at your frozen dessert business and knowingwhich ones will actually sell is part of being a savvy business owner. Which flavors are mostpopular in your area is just one of the bits of research that should go into your business planbefore you invest in your new venture. An ice cream business plan template will do thenecessary research for you and give you the tools you need to help your new businesssucceed. Make Your Own Ice Cream, Lactose Free Since finding products completely lactose free can be difficult - at best - try making your ownat home. One such product you can make easily is a creamy delicious (at least I think it is)dessert known as ice cream. I for one do not find it easy (if at all possible) to find this in thelocal supermarket that I particularly enjoy. So I make sure it is made to suit my own tastebuds. Start by substituting regular milk with lactose free milk. This lactose free milk is still a realdairy product and is made from cow's milk. A lactase enzyme that is added to the lactosefree or lactose reduced product differentiates it from regular cow's milk. The lactose in theregular milk is broken down by this enzyme into less complex sugars thus enabling it tobecome ingestible by the lactose intolerant individual. A good alternative would be to use a milk substitute in place of regular cow's milk.Remember too that milk has a fairly thick texture and is a little sweet. There are four goodchoices to consider:

Almond milk (my personal favorite)

Soy milk

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Coconut milk

Rice milk There are pros and cons to each of these choices:

Almond and coconut milks will give a slight taste representative of there respective names.

Coconut milk can also be the thickest of the four options

Soy although being a good source of protein has no sweet flavor unless it is already

flavored (ex. Vanilla soy flavored milk) You need to substitute for the cream in the ice cream since it is about 40% cream and up to60% milk. Try using coconut cream or medium-firm or firm drained silken tofu pureed or buya non-dairy whipped topping (personally I am a fan of the coconut cream). Either of thesechoices will give flavor, quality and texture to your ice cream.