Lactose-free/lactose-reduced ice cream* is typically made using the same equipment as conventional dairy ice cream. The primary difference lies in modifying the recipe correctly to ensure that the ice cream ingredients contain no or reduced lactose.
Ice cream experts are on hand at our Ice Cream Academy in Denmark to help you develop the perfect product for your audience and get the most from your processing equipment. They stand ready to assist you in redefining and reinventing your recipes to stay ahead in this growing market.
*The rules for designating lactose-free and lactose-reduced food products vary between countries. They must be checked in each case by the food producer based on the recipe, technology applied, quality control testing procedures and food product positioning.
Mixing, homogenization, freezing, dosing, filling, extrusion, moulding and wrapping of lactose-free/lactose-reduced products are no different than for traditional ice cream products. The secret is in optimizing the recipe to have the optimally desired consistency to run smoothly through the production line. If the product is also plant-based it is advised to use specific options on the equipment as further described in our plant-based frozen desserts section.