Last night I was at Wegman’s in the natural foods section and I found Laloo’s Goat Milk Ice Cream. There were flavors like Black Mission Fig, Deep Chocolate, Rumplemint, and Strawberry Darling. I am not much for strawberry ice cream but I picked the Strawberry Darling because it wasn’t just strawberry. This pint had a balsamic vinegar swirl.

Later that evening, I served this ice cream to some dinner guests without telling anyone it was made from goat’s milk. One of my guests that evening was a five year old boy. I was very curious to see his reaction and he really seemed to like it! Everyone enjoyed the ice cream and was surprised when I told them it was made from goat’s milk.

The flavor was rich, creamy, and tart. There were chunks of strawberries and plenty of balsamic vinegar. Best of all, this ice cream has a short ingredient list with only nine in total. Their website, states the ice cream is “naturally low fat, lactose friendly”. With only 5 grams of fat and 130 calories per ½ cup serving, it is almost low fat. Low fat is usually considered 3 grams of fat or less. But considering Ben & Jerry’s Strawberry Ice Cream has 9 grams of fat, I think their low fat claim is valid. Their website claims that their ice cream is made “the farmstead way by hand with love from natural ingredients that are locally produced in Sonoma County”. They also do not use any growth hormones.

The start of this company has roots in the Slow Food movement. Laura Howard was an entertainment executive in Los Angeles who realized that there “must be a way to be kinder to the animals and planet without sacrificing taste and style”. She realized “that the shorter the journey from the earth to the table, the better the food would be”. And I sure am glad she did!

She compares goat’s milk to mother’s milk as its chemical structure is similar. Laura states that goat’s milk “is a complete protein containing all the essential amino acids without the heavy fat content and catarrh producing materials of cow’s milk”. So what is catarrh? It is an excess of mucus and white blood cells caused by a swelling of mucous membranes. I can recall consuming too much ice cream and feeling very phlegmie.

Their website states that “goat’s milk offers superior digestibility to cow’s milk”. Goat’s milk has smaller fat globules allowing more of a surface to volume ratio which allows the goat’s milk to be broken down easily. Goat’s milk also contains more Medium Chain Triglycerides (MCT) which can be absorbed more easily. MCT’s also has “a unique ability to provide energy to the human metabolism, as well as an ability to lower, inhibit and dissolve cholesterol deposits”. The casein in goat’s milk can be digested easier than cow’s milk and goat’s milk is lower in lactose. Goat’s milk is a valid and delicious alternative to cow’s milk for those who are lactose intolerant or with certain allergies to cow’s milk. Regardless of any of the science behind this ice cream, it is delicious and worth a taste!