IBS Sano - Low FODMAP Recipes - Logo Background Gluten & lactose free and Low FODMAP Recipe - No-churn blueberry and lemon ice cream
Recipes

Ingredients


500g/1lb 2oz frozen blueberries, plus extra for garnish

500g/1lb 2oz lactose free cream

125g/4½oz icing sugar, plus extra to decorate

2 lemons, grated rind and 1 tbsp juice














Method


Place the blueberries in a food processor or blender with the lactose free cream, icing sugar, lemon rind and juice and process until smooth.

Spoon the mixture into a freezer-proof container and freeze.

When the mixture is softly frozen and easily spoonable, serve with a few blueberries and a sprinkling of icing sugar.


Recipe adapted from: Good Food

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