If you’re sensitive to cow or goat milk, this may be for you. A plant-milk ice cream that has thick, rich texture, because it includes butter. Many of us can tolerate butter because it has no protein or lactose (it’s all fat). Give it a try, using either coconut or almond milk.
It works! Deliciously smooth and without lactose or whey, I don’t have a digestive problem enjoying the finished product. Hopefully, you’ll find it’s perfect for you, too.
You’ll need an ice cream maker, such as the Cuisinart model I use. Be sure the cylinder is frozen as hard as possible–I had to turn down the cold temperature on my refrigerator. You’ll need to freeze the cylinder at least 24 hours before making the ice cream to be sure it’s as cold as possible.
1 1/2 cup granulated sugar
1/4 cup tapioca flour
1/4 cup cocoa…
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