Making ice cream at home has never been so easy. A few easily found ingredients, without an ice cream maker and lactose-free. Once you try it, you won't give it up!
Step 1 of 7: Put the lactose-free milk and the sugar in a small saucepan and heat over low heat.
Step 2 of 7: When it reaches a boil, continue cooking for 15-20 minutes (it should thicken slightly).
Step 3 of 7: Transfer the condensed milk to a bowl and let it cool completely.
Step 4 of 7: Meanwhile whip the cream and add plenty of hazelnut spread and the cooled condensed milk.
Step 5 of 7: Combine the ingredients and pour the mixture into an airtight container.
Step 6 of 7: Place the mixture in the freezer for at least 6 hours.
The next day you can serve the ice cream.
Recipe by
Portion: the weight of the ingredients divided by 4 portions, excluding ingredients marked “to taste” and those not considered by the analysis, such as broth. It does not change with the portion selector.
In summary: Not suitable for vegans · To be checked for vegetarians · To be checked for pescatarians · Contains lactose · Contains nickel · Allergens detected: Milk and Tree nuts
| Average values | Per serving206 g · 1 of 4 | Per 100 g |
|---|---|---|
| Energy | 2,441 kJ584 kcal | 1,184 kJ283 kcal |
| Fat | 38.03 g | 18.44 g |
| of which saturated fatty acids | 13.78 g | 6.68 g |
| Carbohydrates | 53.44 g | 25.91 g |
| of which sugars | 52.92 g | 25.66 g |
| Fibre | 2.02 g | 0.98 g |
| Protein | 9.24 g | 4.48 g |
| Salt | 0.12 g | 0.06 g |
Calculated based on the recipe ingredients: it does not take traces or the composition of the products you use into account. Automatic analysis, limited to certain aspects: it may contain errors, so always check the label. If you notice anything unusual, write to us at info@foodiecooklab.it.
In gray: not detectedDetected
