Gluten and Lactose Free Ice Cream Recipe

Many commercial ice creams are unsuitable if you have to be gluten free or lactose free. Ice cream is not that difficult to make at home, however, and you then know exactly what is in it.

Read on to see how to make some of your own as a summer treat...

Method

In the food processor put:

3 or 4 bananas
1 cup fresh fruit mix
1/2 cup dried cranberries/peaches/other fruit of choice
1/2 cup macadamia nuts or almonds
1 tsp freshly grated orange rind
1/2 tsp mixed spice
1/2 - 1 cup of honey
2 cups of rice, almond or soya milk

Whizz until you are happy with the size of the bits. I like them coarsely chopped, you may like them finer.

Freeze for 2 or 3 hours (depending on how fast your freezer works).

Blend (do not chop unless you want the bits smaller) then freeze again.

Repeat until you have blended at least three times. Freeze for the last time.

This pudding is outrageously yummy. (If you are not lactose intolerant, or watching your weight, you can substitute some or all of the rice, almond or soya milk with cream, but add it after you have chopped the other ingredients.)

I dipped the round bowl containing the ice cream into hot water turned it over on a plate and sprinkled with dried fruit and nuts to finish it off. Beware, it is soft and creamy and melts quickly, but so delicious it will be gone before you need to return it to the freezer.