This is an ultra Canadian ice cream recipe but it is delicious and nutritious (maybe not quite as nutritious). There's a fine balance between the maple sugar and haskap berry powder. It's lactose free and rather creamy! No Haskap berry powder? No problem, use any tart fruit powder to recreate this recipe (cranberry, raspberry, strawberry or blueberry would do).
*Makes 2 pints and requires an ice cream maker
2 cups lactose free whipping cream
1 cup oat milk (or alt milk)
1/2 cup brown or cane sugar
3 Tbsp maple sugar or 1/4 cup maple syrup
1 Tbsp vanilla extract
1 Tbsp Haskap berry powder
Add whipping cream, milk, sugar, maple sugar and vanilla extract into a medium saucepan.
Stir over medium heat until the sugars are melted.
Attach the Kitchenaid ice cream attachment (should be pre-frozen as per directions) onto your stand mixer. Pour the entire mixture in and churn.
Churn for about 20 - 30 minutes until the liquid freezes and becomes a smooth + creamy mixture.
Add in berry powder and gently fold in.
Spoon into a freezer safe container and freeze for 4 hours.
*Option to make ice cream by hand. You will need a large freezer safe ziploc bag and a smaller ziploc bag filled with ice cubes. Insert the smaller bag into the large bag and then pour the liquid mixture inside. Seal it all off and hand "churn" or massage the mixture until it thickens (may take a bit longer). Spoon it into a container and freeze it for 4 hours (minimum).