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Recipe: Double Dip Dairy Yogurt “Ice Cream”

Written by Redwood Hill on . Posted in Recipes

Double Dip Dairy Yogurt

By Published:

  • Yield: 5 cups (3 to 4 Servings)
  • Prep:
  • Cook:
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Developed for Redwood Hill and Green Valley Organics Lactose Free by Chef Billy Brigsten. Based in New York, Chef Brigsten specializes in creating menus for restaurants and private clients that are free of allergens and full of things people love to eat. This recipe uses lactose free yogurt from cow's milk and easy-to-digest goat milk kefir.

Ingredients

  • 2 pints Green Valley Organics Lactose Free Yogurt
  • 1 pint Redwood Hills Farm Kefir
  • 1/4 cups maple syrup

Instructions

  1. Following the instructions to your home model ice cream machine, this will produce a wonderful ice cream.

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Comments (4)

  • Amie

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    Another wonderful recipe, but how much maple syrup should we use? It currently reads “? cups maple syrup.”

    Reply

    • Sharon Bice

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      Yikes! Thanks Amie… we’re looking into getting these recipes corrected. The amount of maple syrup for this fresh, easy to digest dessert is 1/4 cup.

      Thanks so much for your help and let us know how you like the recipes! Sharon

      Reply

  • linda kennedy

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    my allergy is cows milk . goat milk works for me . my love is ice cream . I also buy goat cheese yogurt. thank you

    Reply

    • Sharon Bice

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      Hi Linda, thanks for your comments. We have several ice cream type recipes here that use either goat milk, or goat yogurt or kefir. For recipes, almost anything you can make with cow milk can be made with goat milk too. Someday I hope we can make our own brand of Redwood Hill Farm goat ice cream and have it available at your favorite store! Thanks again for your comments. ~Sharon

      Reply

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