I searched online for a recipe and couldn't quite find one I liked, so I made up the one below and it is TO DIE FOR! I usually mix in mini chocolate chips and crushed Oreos, but you can use whatever mix-ins you like.
Chocolate Pudding Ice Cream
1 c. skim milk
1/2 c. sugar
1 (3.4oz package) Chocolate Fudge Pudding (Instant)
2 c. whipping cream or heavy cream
1 tsp. vanilla
Whisk all ingredients together. Chill for two hours. Turn on ice cream maker and pour mixture into machine while still moving. Process for 15-20 minutes. Add mix-ins during the last 5 minutes.
I usually just throw the mix-ins in, but I'd guesstimate that I use about 1/2- 3/4 c. mini chocolate chips and the same amount of crushed Oreos. As they start to mix into the ice cream, you'll have a better idea of if you want more or less.
I also have made this ice cream with a mixture of different milks and creams. I find that if you have a lower fat content in one, you want to have a higher content in the other. I have used skim milk and light cream which made the ice cream much less smooth- it got a bit like ice crystals, which completely defeats the purpose of adding the pudding I think!
Chrissy, The chocolate is a package, correct?
ReplyDeleteHi- Yes, it is a package of instant. Thank you for the question- I have added more detail to the recipe above! Enjoy- it's delicious!
ReplyDeleteWe travelled to America in 2009 and absolutely fell in love with this icecream, it became an afternoon treat. Couldn't find anything close to it in Australia. We tried this recipe today and it's great. Thanks for posting :)
ReplyDeleteI'm so glad you like the recipe- it doesn't last very long in my house when I make it! Enjoy!
ReplyDeleteDo you really need the extra sugar for this? You'd think there's enough in the pudding mix...
ReplyDeleteThe sugar in ice cream serves as a dual purpose. It not only sweetens the ice cream but also serves to keep the water in the dairy products from sticking together when they freeze and forming a product that you'd need a hammer and chisel to serve out. So in short, having enough sugar in the base could mean the difference between scoopable ice cream and what feels like a block of granite. I know because I've tried swapping out the sugar in an ice cream base recipe and subbing splenda and I got a block of ice cream that I had a really hard time serving instead of something I could scoop. In most of the sugar-free ice cream you see the sweetener they're usually using is a sugar alcohol of some kind, such as maltitol or sorbitol. Sugar alcohols are considered to be sugar-free sweeteners because they don't cause an insulin response when consumed. They do however break down in the digestive tract which means they can cause gastro-intestinal discomfort of consumed to excess. Sugar alcohols, like their kissing cousins with the "-ose" suffix, still do the job of keeping the water molecules from sticking together when they freeze, still giving you scoopable ice cream. And thus ends my dissertation on ice-cream making. In short you can either try leaving out the extra sugar or buy some sort of sugar alcohol like xylitol and replace the sugar with that. Xylitol is expensive stuff though. In one of my local stores it was like $10 just for a one pound bag of it.
DeleteSearched high and low for a chocolate pudding mix ice cream recipe. Thanks! I just made this with 2 cups of whole milk and 1 cup of yogurt since that's what I had on hand...we'll see how it turns out!
ReplyDeleteThis is an awesome ice cream base recipe as one could customize this recipe simply by changing the flavor of pudding mix used. If you wanted a vanilla ice cream to serve with, say apple pie for example, you could use french vanilla pudding mix instead of chocolate fudge.
ReplyDeleteI just tried out this recipe using 2 cans of light coconut milk instead of the 1 cup of skim milk and 2 cups of heavy cream and using a 1.3-oz. packet of sugar-free french vanilla instant pudding mix and it still came out pretty creamy. Perhaps not as creamy as if I used the heavy cream but creamy enough for our purposes with the added benefit of a major calorie reduction (the total number of WW Points+ in 2 cans of light coconut milk was 13. The total amount of WW Points+ in 2 cups of heavy cream was 31 plus however many points are in a cup of skim milk).
ReplyDeleteCan this be made without an ice cream maker?
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