Is there a such thing as lactose-free ice cream? Yes, Here's How

January 9, 2026 •

4 min read

An estimated 65–74% of adults worldwide are intolerant to lactose, making the search for dairy-free alternatives increasingly common. The good news is, yes, there is a such thing as lactose-free ice cream, offering creamy indulgence without the digestive distress.

Quick Summary

Lactose-free ice cream is widely available and produced in two main ways: using real dairy with a lactase enzyme added or from entirely plant-based sources. Options range from traditional creamy recipes to vegan sorbets and nut-based alternatives.

Key Points

Lactose-Free Isn't Always Dairy-Free: Dairy-based lactose-free ice cream uses real milk treated with lactase, while dairy-free versions use plant-based alternatives.
Two Primary Methods Exist: Manufacturers either add a lactase enzyme to dairy milk or use a completely plant-based liquid, such as almond, coconut, or oat milk.
Plant-Based Options Offer Variety: Dairy-free alternatives provide a range of flavors and textures depending on their base, such as the creaminess of coconut or the lighter feel of almond.
Check Labels for Allergies: Individuals with milk protein allergies must choose strictly dairy-free products, not just lactose-free, to avoid adverse reactions.
Homemade Options Are Easy: Simple recipes like banana 'nice cream' can be made at home with minimal ingredients and no special equipment.
Many Brands Are Available: A growing number of mainstream and specialty brands offer delicious, high-quality lactose-free options, including Lactaid, Breyers, So Delicious, and Oatly.

The Truth: Is There a Such Thing as Lactose-Free Ice Cream?

For anyone who has had to forego the pleasure of a rich, creamy scoop due to lactose intolerance, the answer is a resounding and delicious 'yes'. The market for lactose-free products has expanded dramatically, and frozen desserts are no exception. There are, in fact, two primary categories of products that are suitable for those who cannot digest lactose: dairy-based lactose-free ice cream and entirely dairy-free (plant-based) alternatives. Understanding the difference between these two categories is the first step toward finding your new favorite frozen treat.

How Lactose-Free Ice Cream is Made

Creating a frozen dessert free of lactose involves different processes depending on whether the product is dairy-based or plant-based. These methods ensure a creamy, enjoyable experience without the discomfort associated with lactose intolerance.

Dairy-Based Lactose-Free

This category of ice cream starts with real cow's milk and cream. To make it lactose-free, a manufacturer adds the enzyme lactase to the dairy base. This enzyme breaks down lactose, a complex milk sugar, into two simpler, more easily digestible sugars: glucose and galactose. The resulting product has the rich, familiar taste and texture of traditional ice cream but is safe for most lactose-intolerant individuals to consume. Breyers and Lactaid are well-known brands that use this method. Since the final product is still a dairy item, it is not suitable for those with a milk protein allergy or who follow a vegan diet.

Plant-Based Dairy-Free Alternatives

This method avoids dairy altogether by using a variety of plant-based milks as the base. These frozen desserts are inherently lactose-free and are also suitable for those with milk allergies or who are vegan. The texture and flavor can vary significantly depending on the base ingredient used:

Coconut Milk: Offers a rich, creamy, and indulgent texture, though it may have a subtle coconut flavor. Brands like Nada Moo! and So Delicious often use a coconut base.
Almond Milk: Results in a lighter, less creamy product with a nutty undertone. Options from brands like 365 by Whole Foods Market are common.
Oat Milk: Provides a neutral, creamy base that works well for many flavors. Oatly is a popular brand in this category.
Cashew Milk: Known for creating an exceptionally creamy texture that mimics traditional dairy ice cream closely. So Delicious has popular cashew-based offerings.
Soy Milk: One of the earliest plant-based bases, offering a good source of protein. Tofutti is a long-standing brand in the soy-based frozen dessert space.

Lactose-Free vs. Dairy-Free: Understanding the Key Differences

While the terms are often used interchangeably, there is a crucial distinction between lactose-free and dairy-free products. This table clarifies the differences.


Feature	Lactose-Free (Dairy-Based)	Dairy-Free (Plant-Based)
Source	Cow's milk and cream	Plant milks (e.g., coconut, almond, oat, soy)
Lactose Status	Lactose has been broken down or removed	Naturally contains no lactose
Contains Dairy?	Yes	No
Suitable for Milk Allergy?	No	Yes
Suitable for Vegans?	No	Yes
Texture/Taste Notes	Nearly identical to traditional ice cream	Varies widely by plant base, may have distinct flavor

Popular Brands and Options

With the expansion of the lactose-free market, consumers have more choices than ever before. Here is a list of some popular and well-regarded brands offering lactose-free and dairy-free ice cream options:

Lactaid: Specializes in dairy-based, lactase-treated products including ice cream, milk, and cottage cheese.
Breyers: Offers a line of 99% lactose-free dairy ice cream, retaining a classic taste.
So Delicious: A leader in the dairy-free market, offering products with almond, cashew, oat, and coconut milk bases.
Nada Moo!: Specializes in organic, coconut-based vegan ice cream.
Oatly: Famous for its oat milk, the company also makes oat-based frozen desserts known for their creamy texture.
Ben & Jerry's: Has a popular line of non-dairy flavors made with plant-based alternatives.
Sorbet: A naturally lactose-free fruit-based frozen dessert that contains no dairy.

How to Make Homemade Lactose-Free Ice Cream

Making a delicious lactose-free treat at home is easier than you might think. A popular and simple recipe is "nice cream," made from blended frozen bananas, which is inherently dairy-free and vegan.

Frozen Banana "Nice Cream" Recipe

Peel and slice 3-4 ripe bananas, then place them in the freezer for at least 6 hours, or until frozen solid.
Add the frozen banana chunks to a powerful blender or food processor.
Blend until a creamy, soft-serve-like consistency is achieved. You may need to stop and scrape down the sides.
For added flavor, consider blending in a tablespoon of cocoa powder, a handful of frozen berries, or a swirl of nut butter.
Enjoy immediately for a soft serve texture or transfer to an airtight container and freeze for another 2 hours for a firmer, scoopable consistency.

Conclusion: A World of Frozen Possibilities

The notion of a person with lactose intolerance being unable to enjoy ice cream is a thing of the past. The increasing demand for dietary-inclusive foods has driven manufacturers to innovate, resulting in a wide array of options to choose from. Whether you prefer a product that maintains the classic dairy flavor profile through enzyme treatment or you want to explore the diverse and rich world of plant-based alternatives, there is a lactose-free ice cream out there for everyone. The key is to simply understand the labels and the ingredients to find the perfect scoop for your dietary needs and taste preferences. With so many delicious possibilities, the joy of a frozen treat is truly accessible to all.

Learn more about different types of dairy-free frozen desserts and their benefits in this guide from Healthline.

Frequently Asked Questions

No, they are not the same. Lactose-free ice cream is a dairy product that has been treated with the enzyme lactase to break down the lactose. Dairy-free ice cream, however, contains no dairy ingredients at all and is made from plant-based milks like almond, coconut, or soy.

Lactose is not typically removed, but rather broken down. Manufacturers add the enzyme lactase to the milk and cream base. This enzyme digests the lactose into simpler sugars that are easily processed by the body, making it digestible for most lactose-intolerant people.

No, people with a milk allergy should not consume dairy-based lactose-free ice cream. While it lacks lactose, it still contains milk proteins like casein and whey, which are the allergens that trigger a milk allergy.

Coconut milk and cashew milk are generally regarded as the best for producing a creamy texture most similar to traditional dairy ice cream. The high saturated fat content in coconut milk contributes significantly to its rich, velvety mouthfeel.

Sorbet is naturally lactose-free because it is made from fruit, sugar, and water and contains no dairy ingredients. It is a great option for those seeking a lighter, fruit-based frozen dessert.

Dairy-based lactose-free ice cream tastes very similar to its traditional counterpart. Plant-based versions, however, will have a different flavor profile depending on the milk base used, though many brands have perfected recipes that taste remarkably like dairy ice cream.

Yes, many recipes are available, including simple ones that don't require an ice cream maker. The popular "nice cream" is made by blending frozen bananas, but recipes using coconut milk or other plant-based milks are also common.