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2. Milk substitute - Wikipedia

   en.wikipedia.org/wiki/Milk_substitute

   Dairy-free ice cream. Lactose is the major sugar found in dairy milk. Lactose intolerance occurs when an individual is deficient in the enzyme lactase, which breaks down the lactose in the intestine. Bloating, cramps, constipation, or diarrhea may result when an individual who is lactose intolerant consumes a dairy product.

3. Ice cream - Wikipedia

   en.wikipedia.org/wiki/Ice_cream

   "Ice cream" must be at least 10 percent milk fat, and must contain at least 180 grams (6.3 oz) of solids per litre. When cocoa, chocolate syrup, fruit, nuts, or confections are added, the percentage of milk fat can be 8 percent. [68] "Ice cream mix" is defined as the pasteurized mix of cream, milk and other milk products that are not yet frozen ...

4. Tofutti - Wikipedia

   en.wikipedia.org/wiki/Tofutti

   "Tofutti Cuties" ice cream sandwich. Tofutti Brands Inc. is a U.S. company based in Cranford, New Jersey, that makes a range of soy-based, dairy-free foods under the "Tofutti" brand that was founded by David Mintz. [1] Tofutti sells an ice cream substitute for the lactose-intolerant, kosher parve, food allergy sensitive, vegetarian, and vegan ...

5. McDonald's Is Releasing a New Type of Ice Cream and ... - AOL

   www.aol.com/mcdonalds-releasing-type-ice-cream...

   McDonald's is going plant-based in the the sweetest way. Dairy-free customers will be happy to hear that McDonald's is currently testing two new vegan ice cream options: Choco Scoop and Strawberry ...

6. Frozen Custard vs. Ice Cream: Do You Really Know the ... - AOL

   www.aol.com/lifestyle/frozen-custard-vs-ice...

   Both frozen custard and ice cream should be avoided because they contain cream. Cream contains high levels of lactose, which is a sugar found in dairy products. People who are lactose intolerant ...

7. Lactase - Wikipedia

   en.wikipedia.org/wiki/Lactase

   Technology to produce lactose-free milk, ice cream, and yogurt was developed by the USDA Agricultural Research Service in 1985. [3] This technology is used to add lactase to milk, thereby hydrolyzing the lactose naturally found in milk, leaving it slightly sweet but digestible by everyone. [4]