Affogato with Vanilla 

Ingredients

For the homemade vanilla ice cream 

• 500 ml (2 cups) of Natrel Vanilla Coffee Creamer 

For the affogato 

• 1 scoop of homemade vanilla ice cream
• 1 shot of very hot espresso (either 36 g or 36 ml)
• Butter cookies or wafers 

Steps

For the homemade vanilla ice cream 

1. Pour the vanilla coffee creamer into the ice cream maker bowl.*
2. Churn the creamer according to the manufacturer’s instructions.
3. Freeze for about 45 minutes for a firmer consistency. 

*If you don’t have an ice cream maker, here’s an alternative method: 

1. Whip the vanilla coffee creamer for 1 to 2 minutes using a food processor or electric mixer until it reaches a light, airy, cloud-like texture.
2. Freeze for 2 hours.
3. Whip the mixture again in the food processor.
4. Freeze for 1 hour.
5. Repeat one last time until the texture is firm and creamy.
6. Transfer the whipped mixture to an airtight container and freeze for 6 hours.
7. Let sit at room temperature for a few minutes before serving, if needed.  

For the affogato 

1. Place a scoop of homemade vanilla ice cream in a glass cup or dish.
2. Pour the hot coffee over it.
3. Serve with cookies or wafers on the side. 

Strawberry Sundae with Homemade Lactose-Free Ice Cream 

Ingredients

For the homemade lactose-free ice cream 

• 473 ml (1 container) Natrel Lactose Free 35% Whipping Cream
• 300 ml (1 ¼ cup) Natrel Lactose Free 2 %
• 125 ml (1/2 cup) sugar
• 45 ml (3 tbsp.) soy beverage powder (this lactose-free ingredient will be used as an emulsifier)
• 15 ml (1 tbsp.) rum
• 10 ml (2 tsp.) vanilla extract 

For the fresh strawberry sauce 

• 750 ml (3 cups) strawberries, hulled and diced
• 80 ml (1/3 cup) sugar
• 5 ml (1 tsp.) vanilla extract 

Steps

For the homemade lactose-free ice cream 

1. In a saucepan over medium-high heat, combine all the ice cream ingredients.
2. Bring to a boil, stirring regularly.
3. Let cool in the refrigerator for at least 4 hours.
4. Churn the mixture in an ice cream maker* according to the manufacturer’s instructions.
5. Freeze for about 45 minutes. 

*If you don’t have an ice cream maker, here’s an alternative method: 

1. Pour the mixture into a large, shallow dish and freeze for 2 hours.
2. Stir using a stand mixer or food processor, then freeze for 1 hour.
3. Stir the ice cream again and return it to the freezer until ready to serve. 

 For the fresh strawberry sauce 

1. In a small saucepan, cook half of the strawberries with the sugar and vanilla extract over medium heat, covered.
2. Let simmer for 8 minutes, then remove from heat.
3. Add the remaining fresh strawberries and mix well.
4. Let cool in the refrigerator. 

Did you know? 

The preparation method remains the same as with a traditional recipe, since our lactose-free dairy products can be cooked just like regular dairy products.