Neocate Ice Cream for the Super Sensitive

photo ice cream

There is so much I will be posting about Food Intolerance in the near future. My own children were diagnosed as having Multiple Food Chemical Intolerances two years ago, it has radically transformed my life and is a topic that fascinates me. 

I thought I’d start off this theme with an additional recipe section where I will post up our favourite meals from time to time focusing on food for “Super Responders”.

Maple Syrup & Neocate Ice-Cream

Neocate is a prescription formula that is only prescribed for babies that allergic to dairy, intolerant to dairy and/or highly intolerant to multiple foods. The only flavour my youngest tolerates is maple syrup; other permitted flavours (vanilla bean or carob) cause a reaction.

I also add extra sunflower oil to increase the fat content for two reasons. Firstly, she needs the calories (she is a borderline ‘skinny’ food intolerant preschooler) and secondly, the fat content helps to soften the frozen mixture by balancing out the higher water content, like there would be in a dairy ice-cream with added cream.

Ingredients

450ml made up Neocate, cooled in the fridge

Large dash of Sunflower oil

1/2 cup of castor sugar

Three generous tablespoons of Maple Syrup

Methods

Lightly whisk ingredients together then place in an ice cream maker until frozen. The mixture will be quite runny even after the ice cream maker has done its job, so I suggest emptying the mixture into a pot and deep freezing for a couple of hours before serving. Because the fat content is lower than dairy ice creams, you’ll find it easier to serve it up by flaking it off with a fork rather than a spoon or knife.

Serving Suggestions

Since our family diet is highly restricted, presentation (of the same food) in different formats helps me to create variety and interest. So you could serve the ice cream in special buckets with spades like ours!

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  3 comments for “Neocate Ice Cream for the Super Sensitive

  1. Nanny Claire
    February 21, 2013 at 9:26 am

    wow that sounds delish – would love to try it!

  2. March 1, 2013 at 1:20 pm

    Hi Naomi
    my daughter has many food intolerances too. She’s 18 now, and finally, she understands how to read labels and make sure she’s okay with what she eats. It’s been a long hard battle for me, but oh, so worth it. I have chemical sensitivities, and some foods too, so I think it’s really important to take care of the children now, while they are young, so that their immune systems can cope with all the things out there.

    Lovely recipe,

    Miche

    • Naomi R Cook
      March 1, 2013 at 8:47 pm

      Hi Miche,

      Thank you so very much for taking the time to write something and for sharing (part) of your story! Our journey is young, only two years in, but it is the start of lifelong changes. We all eat ‘low’ foods as well as being wheat and dairy free etc. It’s amazing how many of us there are out there, but I think in the next 15 years or so there’ll be an explosion in diagnosis. Not necessarily because more are becoming sensitive (although that may be an issue too) but because more symptoms will simply be recognised by the health care system and also by the general population themselves.

      Keep in touch, Food Intolerance is something I will be posting on very frequently and I’d love input from ‘seasoned’ Mums like you!

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