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FODMAP Free Sour Cream Ice Cream

FODMAP Free Sour Cream Ice Cream

FODMAP Free Sour Cream Ice Cream

FODMAP Free Sour Cream Ice Cream
Recipe type: Dessert
Prep time: 
Cook time: 
Total time: 
Serves: 4
We have created a FODMAP Free Sour Cream. Drizzle it with the FODMAP Free Maple Caramel Sauce or any of your favorite toppings!
  • 2 cups Silk French Vanilla creamer (or Lactaid Whole Milk) *
  • ¼ teaspoon guar gum
  • 2 tablespoons coconut oil **
  • 1 cup inverted sugar (see our recipe for making inverted sugar)
  • 1 vanilla bean ***
  • 8 large egg yolks
  • 4 cups sour cream, room temperature (see our recipe for FODMAP Free sour cream) ****
  1. In a heavy, non-reactive saucepan, whisk together Silk French Vanilla creamer or Lactaid, ¾ cup sugar, guar gum, coconut oil and vanilla bean.
  2. On medium heat, bring the mixture just to a boil.
  3. Remove pan from heat.
  4. In a large, non-reactive bowl, whisk together egg yolks and remaining ¼ cup sugar until completely blended.
  5. Slowly add hot creamer mixture in a steady stream, whisking constantly until fully mixed.
  6. Return mixture to pan and cook over moderately low heat, stirring constantly, until mixture reaches 170° F on a candy thermometer.
  7. Remove pan from heat.
  8. Scrape seeds from vanilla bean into mixture until combined well and discard pod.
  9. Slowly stir sour cream into custard until combined well and strain through a fine sieve into a bowl.
  10. Chill custard until cold and freeze in an ice-cream maker.
Make the ice cream at least a day before you want to serve it so it will have time to set.

* The ice cream will have a slightly stronger vanilla flavor if you use the Silk French Vanilla cream instead of the Lactaid.

** The coconut oil will help make the ice cream creamier and in such a small amount, it will not really give it a coconut flavor.

*** If necessary, 1 teaspoon Pure vanilla extract can be substituted for the vanilla bean. If you use extract, do not cook it with the creamer/custard mixture -- the flavor will dissipate during the cooking process. Instead, add vanilla extract to the custard when you add the sour cream. Be sure to use a clear vanilla extract to be FODMAP free.

**** Make the sour cream two days before and allow it to get to room temperature before adding it into the recipe.

Recipe adapted from the three-course farm-to-table menu created by Executive Chef Shannon Shaffer of Design Cuisine in Arlington, VA for the 2013 Obama Inaugural Luncheon held at the historic National Statuary Hall at the US Capitol.



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