Fun, Quick, and Easy Lactose Free Recipes

To all my Lactose Intolerant gals out there, I know the feeling! It is definitely a struggle to find things that we can eat without dairy for our poor sensitive stomachs. OR, we are scrambling to always find or bring with us our Lactaid pills/chewables. But say no more, as I have found the perfect solution! I went on the national Lactaid Dairy website and found two easy and fun recipes that are all lactose free. Of course, that doesn’t solve the whole problem, but it does make up for some delicious home cooked meal and deserts! 

Chocolate Dipped Cookie Dough Ice Cream Sandwiches

• ​ https://www.lactaid.com/recipes/ice-cream-sandwich-cookie-dough#ingredients 
• Yield: 6 servings 
• Prep Time: 20 minutes 
• Total Time: 14 hours, 5 minutes 
  • Ingredients
    • 1 cup all-purpose flour 
    • ​1/2 cup coconut oil  
    • 1⁄2 cup packed brown sugar 
    • 1⁄4 cup white granulated sugar
    • 2 tablespoons Lactaid 2% Milk  
    • 1⁄2 tablespoon vanilla extract  
    • 3/4 non-dairy semisweet chocolate chips  
    • LACTAID® Salted Caramel Chip Ice Cream 
    • Chocolate sauce
    • 1⁄2 cups of coconut oil 
    • 1 tablespoon sugar 
    • 2 tablespoons unsweetened cocoa powder 
  • Preparation
    • For the cookie dough:

    1. Preheat oven to 350 degrees. 

    2. Spread flour on a foil or parchment-covered baking sheet and bake for 5 minutes. (This helps to remove the raw flour taste.) Set aside. 

    3. n the bowl of a stand mixer or with a hand mixer, cream coconut oil   and sugars. 

    4. Turn the mixture off and stir in LACTAID® 2% Milk and vanilla extract. 

    5. Stir flour into the mixture until completely absorbed, then stir in non-dairy chocolate chips until combined. 

    6. Line 1-9×13 baking sheet with lightly oiled waxed paper. Press the dough into a pan and place another piece of lightly oiled wax paper over the top (oiled side down against the dough.) 

    7. Place another baking sheet over the wax paper and press down hard all over. Dough should be an even layer about 1/4 inch thick. Freeze dough sheets until firm, about 1 hour. 

    • Sandwich Assembly:

    1. Peel the top layer of waxed paper off the dough. Gently cut the dough in half. 

    2. Scoop the LACTAID® Salted Caramel Chip Ice Cream onto one half of the dough. Spread in an even layer over the dough sheet. 

    3. Carefully top with the second dough sheet, pressing down gently into the ice cream. 

    4. Cover the entire slab with plastic wrap and place the sandwich sheet back in the freezer overnight to firm. 

    5. Remove the ice cream sandwich from the freezer, allow to sit for 5 minutes. 

    6. Using a serrated knife, cut the sandwich into 6 even squares and place back in the freezer, until ready to dip. 

    • Prepare the chocolate sauce: 

    1. In a saucepan, on medium low heat, melt together the coconut oil and sugar over medium heat. 

    2. Add the cocoa powder and whisk until combined. 

    3. Remove from heat. Let cool for 15 to 20 minutes. 

    4. Dip each sandwich, halfway into the chocolate sauce and place back on the baking sheet. 

    5. Freeze for 10 to 15 until the chocolate sauce has hardened. 

Pizza Bianca

• Yield: 2 – 8in servings 
• Prep Time: 20 minutes 
• Total Time: 40 minutes 
  • Ingredients:

    • 1 lb. store-bought pizza dough, divided

    •  3 Tablespoons coconut oil 

    • 1⁄4 cups all-purpose flour  

    • 3 cups LACTAID® 2% Milk 

    • 3 clv garlic, smashed  

    • 1⁄4 teaspoons salt 

    • 1 ½ LACTAID® Cottage Cheese or Lactose free cottage cheese if you can’t get the LACTAID one  

    • 1⁄4 teaspoon salt  

    • 1⁄4 dried or chopped fresh rosemary  

    • 1/8 coarsely ground black pepper and Fresh arugula, to top 

  • Preparation

    • Instructions: 

      • Preheat the oven to 500 degrees, and oil a large baking sheet. 

      • On a lightly floured work surface, roll out each piece of dough to a 6-inch round. 

      • Dust the rounds with flour and let rest until slightly puffed, about 15 minutes. 

    • For the bechamel: 

      • Melt coconut oil over medium heat until melted. Whisk in flour and cook for 3 minutes, whisking until flour is absorbed. 

      • Add LACTAID® 2% Milk and crushed garlic cloves and whisk constantly until the mixture is thick and smooth, about 10 minutes. 

      • Season to taste with salt and black pepper. Remove the garlic cloves and discard. 

    • For the rosemary cottage cheese: 

      • In a bowl, stir together the LACTAID® Cottage Cheese, salt, rosemary and black pepper. 

      • Spread the garlicky bechamel over the surface of the dough, leaving a 1/4-inch border uncovered. 

      • Add the cottage cheese mixture in dollops on top of the bechamel. 

      • Brush the outer crust with olive oil and bake until the crust is browned, about 15 minutes. 

      • Remove from the oven and top with fresh arugula. 

    • To assemble: 

      • Spread the garlicky bechamel over the surface of the dough, leaving a 1/4-inch border uncovered. 

      • Add the cottage cheese mixture in dollops on top of the bechamel. 

      • Brush the outer crust with olive oil and bake until the crust is browned, about 15 minutes. 

      • Remove from the oven and top with fresh arugula. 

And there you have it, two quick and easy lactose free recipes that any lactose free person can enjoy! Also, if you want to find more of these awesome recipes check out: https://www.lactaid.com/recipes/home?utm_source=google&utm_medium=cpc&utm_campai ​

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