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future of low fodmap ice cream packaging trends
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Low FODMAP Ice Cream – Creamy Vanilla Dessert for IBS-Friendly Indulgence

Creamy, IBS-friendly low FODMAP ice cream made with lactose-free milk or coconut cream for a safe, indulgent dessert.
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Prep Time 10 minutes
Servings: 6 servings
Course: Dessert
Cuisine: American
Calories: 180
Ingredients Method Nutrition Notes

Ingredients

  • 2 cups lactose-free whole milk or coconut cream
  • 1/2 cup cane sugar
  • 2 tsp pure vanilla extract
  • Optional: low FODMAP fruit strawberries, blueberries

Method

  • 1. Combine the milk or cream, sugar, and vanilla in a mixing bowl.
  • 2. Chill the mixture in the fridge for 1–2 hours.
  • 3. Pour into an ice cream maker and churn according to manufacturer instructions.
  • 4. Freeze for at least 4 hours before serving.

Nutrition

Serving: 1/2 cupCalories: 180kcalCarbohydrates: 22gProtein: 3gFat: 9gSaturated Fat: 6gPolyunsaturated Fat: 2gCholesterol: 10mgSodium: 30mgSugar: 14g

Notes

Stick to 1/2 cup serving size to keep it low FODMAP.
For plant-based, choose coconut cream.
Check fruit portions for FODMAP safety before adding.
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