Recipe: Lactose Free Chocolate Mint Ice Cream and Vanilla Ice Cream

This recipe doesn't call for goat's milk, but is lactose free:


Chocolate Mint Ice Cream

2 teaspoons kosher gelatin
1/4 cup peppermint tea, room temperature
1/4 cup honey
3 1/4 cups chocolate soy milk
1/2 teaspoon peppermint extract

In a small bowl, sprinkle gelatin over apple juice. Let sit, stirring occasionally, until gelatin is dissolved and softened, about 10 minutes.

In a medium saucepan, whisk together honey and 2 cups soy milk. Cook until just hot, stirring frequently; remove from heat. Add softened gelatin to hot milk mixture, stirring until gelatin is completely dissolved. Stir in remaining soy milk and peppermint extract; let cool, cover, and refrigerate until very well-chilled

Spoon chilled mixture into the canister of an ice cream maker and freeze according to manufacturer's directions.

Makes about 1 quart

Vanilla ice cream
2 teaspoons kosher gelatin
1/4 cup apple juice
1/4 cup honey
3 1/4 cups vanilla soy milk
2 teaspoons vanilla

In a small bowl, sprinkle gelatin over apple juice. Let sit, stirring occasionally, until gelatin is dissolved and softened, about 10 minutes.

In a medium saucepan, whisk together honey and 2 cups soy milk. Cook until just hot, stirring frequently; remove from heat. Add softened gelatin to hot milk mixture, stirring until gelatin is completely dissolved. Stir in remaining soy milk and vanilla; let cool, cover, and refrigerate until very well-chilled.

Spoon chilled mixture into the canister of an ice cream maker and freeze according to manufacturer's directions.

Makes about 1 quart