I can eat/drink dairy but I will often times replace dairy milk in recipies with Almond Milk due to the tasty almond flavor. Seems to work out just fine.

Maybe try here? http://www.taste.com.au/search-recipes/?q=dairy+free&publication=

Check out kosher cookbooks or websites. There's no mixing of milk and meat in kosher cooking, so you'll find a lot of dairy-free solutions. Anything labeled "pareve" will be a dairy-free version (and meat-free too, but may contain eggs or fish) and anything that has meat in it will also be dairy-free.

Heather,

You may find that your daughter is still able to tolerate sheep and goat dairy products (cheeses, milks, yogurts). The lactose is different...a smaller molecule than the large lactose that cows produce. If it's a whey problem, this point may be moot, but my boyfriend has a lactose intolerance and I cook with Ghee instead of butter (the lactose is skimmed off in the making of Ghee), hard Manchego cheeses (sheep milk) instead of parmesan's, and goat's milk and almond/coconut milk for milk and cream. It work great and we can still eat deliciously.

aren't most ice creams gluten-free anyways? and they are vegetarian given that there's no meat products used... so, if you take out the dairy and replace with something NON-dairy, it's bound to be vegan and gluten-free... don't let the titles scare you away!

you might actually have more trouble finding a dairy-free ice cream that's NOT gluten-free or vegan!

if you're looking for a quick fix, try using this recipe that uses ONLY bananas, cocoa powder, and peanut butter... it's packed full of 100% deliciousness (and shhh!! it's naturally vegan and gluten-free too)

http://www.beyondthestoop.com/2012/03/no-ice-cream-maker-no-problem.html

cheers.

Heather's question is not related to ice cream, J&H.

Lactose "intolerance" is not an allergy but rather a missing enzyme (lactase). I hear you can take lactase as a supplement but I'm not sure how well that works. For recipes, can you simply ignore the gluten free ingredients and use (flour, etc) instead? I know for baking it's a huge cluster---- because the chemistry must be just right; but for something like gluten-dairy free pasta dishes you'd just use real pasta. One time I wanted to use eggs in an egg free recipe, the cookies came out all bubbly. My boyfriend called them "cookie cakes", LOL.

By the way I sometimes use coconut milk in place of cow's milk; the consistency is great but it is extremely sweet so watch the sugar content.

I second the reccommendation to focus on Kosher resources. I would also add that some vegan cookbooks rely a lot on meat substitutes; find one of those and just use actual meat.

Soy Delicious makes some amazing soy and coconut based ice creams. Their chocolate obsession flavor is the best chocolate ice cream I've ever had, milk or not. Toufutti's sour cream and cream cheese are pretty good as well (I've found they have a longer usable shelf life than their milk counterparts, and since I never go through them fast, that's ideal.) and the flavored Silk are amazing, especially the dark chocolate almond. There are a few coconut based yogurts, I think also Soy Delicious brands, and (for example) you can drain them to make a thicker, greek style yogurt. You can whip coconut cream (separated out from coconut milk) to use in place of whipped cream, or there are spray can whipped creams that are dairy free as well.

The only thing I haven't found a good substitute for is cheeses. Daiya is the best of what I've tried, but it's not for eating cold, just melting on stuff like pizza. Watch out on the soy/nut cheeses though, a lot of them contain casein, which is a milk derived protein.

Also, don't be afraid of the vegan cook books. Some of them have wonderful dishes in them, and you can always add the meat of your choice to a lot of them.

I can't say enough about the book "Go Dairy Free"! Some really great cheese recipes, and great little ideas.

Also, Daiya brand "cheese". So good, and it melts like cheese so she won't have to miss out on pizza night! :-D

I recently found myself in the same position - it's been an adjustment, but ultimately, it's just a matter of stocking your kitchen with the right dairy-free options. I find Almond Milk an absolute lifesaver - the unsweetened, plain variety. Earth Balance is a great butter replacement, and comes both in the spread form (for toast) and in the stick form (for baking.) SO Delicious makes amazing coconut milk and almond milk yogurts and ice creams - their products are fantastic, give them a try. As for cheese - honestly, I don't even bother - the replacements just don't measure up (in my opinion.)

I'm moderately lactose intolerant, so while I can tolerate small amounts of aged cheese, as well as sheep's/goat's milk, I've become quite enamored of subbing avocado for cheese on things like sandwiches and chili-- you get the creaminess and the fat with none of the pesky milk sugars.

As far as baking, non-dairy milks and oil can usually be subbed passably for milk and butter, but it may take some experimenting to come up with the right consistency and flavor. I'll echo the sentiment: Don't be afraid of vegan/gluten-free baking! I love dairy, eggs and wheat, and eat all of them to some degree, but find that Whole Foods' vegan donuts blow their dairy-and-egg counterparts out of the water... and almond flour has totally won me over as a wheat flour replacement (for pancakes, waffles, cakes and muffins in particular).

Heather, I am like you who have not gone totally vegan, which is why I would like to reccomend sevenpoint2 who has alkalizing green products that doesn't taste like it was scraped from your lawnmower, that chidren loves to drink even my 4 year old. Their 100% vegan shake taste like cake, so youll go wild making various smoothies and delicious drinks. The link is www.sevenpoint2.com/whitedove

This may be such a simple solution that it does not need to be stated, but as a vegetarian, I've found that substituting soya alternatives for meat in recipes is a good way of getting variety while meeting my dietary requirements. Don't be afraid to adapt a 'dairy AND gluten-free' recipe to be just 'dairy free'.

I have very severe dairy allergies as well! I have a blog that is devoted to homemade non dairy ice cream and sorbets I'm sure your daughter would love!
homemade non dairy ice cream