Low FODMAP Recipes No-churn lemon ice cream- Gluten free recipe                                       Low FODMAP Desserts No-churn lemon ice cream

Ingredients


600ml/1 pint lactose/dairy free double cream

2 lemons, finely grated zest and juice

350g/12oz caster sugar

300ml/½ pint lactose/dairy free milk














Method


Whisk the lactose/dairy free cream in a bowl until soft peaks form when the whisk is removed.

Stir in the lemon zest and juice, sugar and lactose/dairy free milk. Whisk until well combined.

Pour into a 1.5 litre/2½ pint shallow plastic container, cover with a lid and freeze for at least six hours, preferably overnight, until firm.

Remove the lactose/dairy free ice cream from the freezer, cut into chunks and blend in a processor until smooth and creamy.

Return to the plastic container, cover with the lid and return to the freezer until required.


Recipe adapted from: Good Food