Most dialysis patients are encouraged to limit or avoid eating regular ice cream due to the presence of phosphorous and other problematic nutrients in milk products. In her master's thesis, Abby Iocca from Illinois State University, developed an ice cream substitute that better meets the nutritional requirements of dialysis patients.
The recipe includes the following ingredients:
- 300g of Rice Dream’s Rice Drink Original
- 3g of Bob’s Red Millgaur gum
- 180g of AllWhites 100% Liquid Egg Whites
- 100g of Nature’s Charm evaporated coconut milk
- 20g of sugar
- 5g of Taylor and Colledge vanilla bean paste
- Flavoring (e.g. lemon or cinnamon)
The full recipe procedure can be found here (page 4).
For those interested, the thesis has been published in form of a journal article in J Ren Nutr (2021).
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