Summary

Ingredients

• 200 ml whipped cream, lactose-free
• 100 ml milk, 1.5%, lactose-free long-life milk
• 30 grams sugar
• 1 bag vanilla sugar
• 1 pinch (s) salt
• 30 g chocolate flakes, dark

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Instructions

1. Freeze the ice cream maker cooler for 24 hours.
2. Use a food processor or hand mixer to whip the cream until it is semi-stiff. Add sugar, vanilla sugar and salt. Finally stir in the milk. Chill the ice cream mass in the refrigerator for 2-4 hours.
3. Prepare the ice cream machine, switch it on and pour the ice cream mass through the filling opening. Depending on the machine and the desired firmness, stir for 15-30 minutes. Gradually add the grated chocolate towards the end. Either eat the ice cream straight away or freeze it again briefly.
4. Because of the chocolate, the ice cream is not 100% lactose-free. However, since only 30g of chocolate is used for 2 people (amount resulted in 4 scoops), the lactose content should be very low.