Who doesn’t like sundaes? Here’s an ice cream shop classic reimagined with lactose-free ice cream and fresh, seasonal strawberry sauce. This dessert is not too sweet and is perfect for all your guests, lactose-intolerant or not! It’s perfection in a sundae dish.
To make the homemade lactose-free version, you’ll need Natrel lactose-free whipping cream and milk. The preparation is the same as for a regular sundae because Natrel’s lactose-free dairy products are used the exact same way as classic dairy products.
Ingredients
For the homemade lactose-free ice cream
- 473 ml (1 container) Natrel Lactose Free 35% Whipping Cream
- 300 ml (1 1/4 cup) Natrel Lactose Free 2 %
- 125 ml (1/2 cup) sugar
- 45 ml (3 tbsp.) soy beverage powder. This lactose-free ingredient will be used as an emulsifier.
- 15 ml (1 tbsp.) rum
- 10 ml (2 tsp.) vanilla extract
For the fresh strawberry sauce
- 750 ml (3 cups) strawberries, hulled and diced
- 80 ml (1/3 cup) sugar
- 5 ml (1 tsp.) vanilla extract
Preparation
For the homemade lactose-free ice cream
In a pot, over medium-high heat, mix all the ice cream ingredients. Bring to a boil, stirring regularly. Let the preparation cool in the refrigerator for at least 4 hours.
If you are using an ice cream maker, churn the mixture according to the manufacturer’s instructions. Freeze for approximately 45 minutes.
If you aren’t using an ice cream maker, pour the mixture into a large shallow dish and freeze for 2 hours. Stir with a table mixer or food processor and freeze for 1 hour. Stir the ice cream again and place it back in the freezer until it’s time to serve.
For the fresh strawberry sauce
In a small pot, over medium heat, cook half of the fresh strawberries with the sugar and vanilla extract uncovered. Let simmer for 8 minutes.
Remove from heat. Add the fresh strawberries and mix well. Let cool in the refrigerator.
Plating
At time of serving, pour the sauce over the scoops of homemade lactose-free ice cream in a sundae dish. Garnish with a fresh strawberry. Serve immediately.
