Dessertsbiggerbolderbaking4.6
Vanilla Pudding Ice Cream Recipe
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!
👥 2 Servings⏱️ Prep & Cook: 6h 30m⏳ Prep: 25 min🔥 Cook: 5 min👤 Gemma Stafford📖 biggerbolderbaking
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- saucepan
- whisk
- pot
- bowl
📝 Preparation Steps
1
In a medium, heavy-bottomed saucepan heat the milk and sugar together until it comes to a simmer.
2
Add about a cup of the hot milk mixture to the pudding powder, whisk until smooth.
3
Pour the pudding mixture into the pot of hot milk and cook over medium-low heat until the mixture thickens, about ⏱️ 2-3 minutes. . Set aside to cool down completely and thicken even. (Place over a bowl of ice to cool quickly if needed)
4
Whip the heavy whipping cream and vanilla extract together on high speed using an electric mixer until stiff peaks have formed.
(8floz/240ml) heavy whipping cream1 cupvanilla extract1 teaspoon
5
Fold the cooled, pudding mixture into the whipped cream until the mixture is smooth and there are no lumps.
6
Pour the ice cream into a freezable container for a minimum of ⏱️ 6 hours to freeze.
7
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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