Lactose Free Vanilla

What is it?

Also from the Ice Cream For Every Body range. Rather than replacing dairy with a plant base, this keeps real milk and adds lactase, the enzyme that splits lactose into simpler sugars. That's a meaningful distinction from the plant based tubs elsewhere in Peters' range. The milk is still milk, so texture and flavour behave the way dairy does, and the change is chemical rather than a substitution. Lactase turns up in the ingredient list as an enzyme, which is unusual enough on a freezer pack to be worth noticing. One consequence is sweetness. Breaking lactose down produces glucose and galactose, both of which taste sweeter than lactose does, so lactose free ice cream often reads slightly sweeter than its ordinary equivalent without any extra sugar being added to it.