A waffle cone bowl filled with vanilla pudding ice cream, topped with chocolate, sprinkles, and a cherry.

eat-delicious.net – Creamy Vanilla Pudding Ice Cream


A waffle cone bowl filled with vanilla pudding ice cream, topped with chocolate, sprinkles, and a cherry.

Hi Bold Bakers!

My homemade vanilla pudding ice cream is the perfect, easy project for little bakers on a hot day! And the best part is, more people can enjoy it because it requires no machine and is egg-free! So, a homemade ice cream party is the perfect kick-off to summer! In fact, why limit it to just a kick-off when you can have this every day!?

Like my other homemade ice creams, this recipe requires only a few key ingredients, like milk and heavy whipping cream. But there is one secret ingredient here, and it’s likely one you may have stored away in the back of your pantry: instant vanilla pudding powder! 

This recipe whips up in no time; the hardest part is waiting for the ice cream to freeze before you can enjoy it! 

A tub with scoops of vanilla pudding ice cream in it, next to toppings.

What Is Vanilla Pudding Ice Cream?

Ice creams are often made with a custard base, so it just makes sense to use instant pudding powder! This homemade ice cream recipe uses vanilla pudding powder, but you can use chocolate, or pumpkin, or butterscotch too! 

This recipe is super simple, super delicious, and doesn’t require an ice cream machine!

What You Need To Make Pudding Ice Cream

  • Measuring Cups and Spoons
  • Mixing bowls
  • Medium-sized saucepan with a heavy bottom.
  • Electric mixer
  • Freezable container

How To Make Vanilla Pudding Ice Cream

Grab that packet of instant pudding and keep your ice cream machine stored away; here is how you make vanilla pudding ice cream (get all the measurements below):

  1. Heat the milk and sugar in a heavy-bottomed saucepan until it comes to a simmer.
  2. Add a cup (8floz/240ml) of the hot milk mixture to the pudding powder and whisk it until smooth. 
  3. Pour the pudding mixture into the pot with the milk and cook over medium-low heat until it thickens. Set aside and let it cool down completely. 
  4. Whip the heavy cream and vanilla extract with an electric mixer on high speed until stiff peaks have formed.
  5. Fold the cooled pudding mixture into the whipped cream until it is smooth and there are no lumps.
  6. Pour the ice cream into a freezable container and pop it in the freezer for at least 6 hours.
  7. Once fully frozen, scoop and enjoy! 

A bowl of my vanilla pudding ice cream recipe with a cherry on top.

Gemma’s Pro Chef Tips For Making Vanilla Pudding Ice Cream

  • If you can’t find pudding mix at the store, you can easily order it on Amazon.
  • Birds Custard Powder can also be used to make this ice cream.
  • If the ice cream seems a little hard to scoop, allow it to sit at room temperature for 15 minutes to soften slightly.
  • To make different flavors, you can use different flavored pudding mixes, like chocolate, raspberry, or caramel!
  • To store your ice cream, you can use disposable pint ice cream tubs.

How Do I Store Homemade Vanilla Pudding Ice Cream?

You can store your homemade ice cream in a freezable container for up to 8 weeks!

Make More Ice Cream!

And don’t forget to buy my Bigger Bolder Baking Cookbook!

Full (and printable) recipe below!

Prep Time 25 mins

Cook Time 5 mins

Freezing 6 hrs

My Vanilla Pudding Ice Cream recipe uses vanilla pudding powder — but you can use chocolate, or pumpkin, or butterscotch to make this creamy no-machine ice cream, too! 

Author: Gemma Stafford

Servings: 2 pints

Ingredients

  • 1 ½ cups (12floz/360ml) whole milk
  • cup (2 ½ oz/71g) granulated sugar
  • 3 tablespoons pudding powder
  • 1 cup  (8floz/240ml) heavy whipping cream
  • 1 teaspoon vanilla extract

Instructions

  • In a medium, heavy-bottomed saucepan heat the milk and sugar together until it comes to a simmer.

  • Add a cup (8floz/240ml) of the hot milk mixture to the pudding powder, whisk until smooth.

  • Pour the pudding mixture into the pot of hot milk and cook over medium-low heat until the mixture thickens. Set aside to cool down completely.

  • Whip the heavy whipping cream and vanilla extract together on high speed using an electric mixer until stiff peaks have formed.

  • Fold the cooled, pudding mixture into the whipped cream until the mixture is smooth and there are no lumps.

  • Pour the ice cream into a freezable container for a minimum of 6 hours to freeze.

  • Once frozen, scoop and enjoy. If it seems a little hard to scoop allow it to sit at room temperature for 15 minutes to soften slightly. Store in the freezer for up to 8 weeks.

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